TECHNICAL SKILLS

• Proficiency in MS Office.

EDUCATION

Bachelor’s degree in Food and Beverage, or Hospitality Management, or a related field.

GENERAL EXPERIENCE

Four to six years of experience in F&B Operations, or a similar role.

MANAGERIAL EXPERIENCE

One year of experience in a managerial role.

JOB PURPOSE

The Assistant Restaurant Manager is responsible for overseeing daily restaurant operations, managing and supervising the team, and actively contributing to achieving exceptional service and guest satisfaction.

RESPONSIBILITIES

• Supervise the food preparation and presentation process, check the quantity and quality of displayed items, and take necessary actions to ensure high-quality meals are produced.
• Manage all restaurant operations, including overseeing opening and closing procedures, conducting maintenance checks, managing shifts, and coordinating with the purchasing department.
• Monitor the team’s performance, oversee the restaurant’s set targets, ensure work is completed to standards of productivity, quality, and timeliness, and reward the team accordingly.
• Execute various customer service activities, including handling complaints, addressing complex queries, and investigating and resolving customer problems.
• Execute comprehensive assessments and evaluations of displayed items to ensure both quantity and quality meet specified standards, taking appropriate actions as needed.
• Follow the organization’s Health, Safety, and Environment (HS&E) policies, procedures, and mandatory instructions to identify and mitigate risks, safeguarding the environment and the wellbeing of oneself and others.
• Monitor daily F&B costs, oversee budget alignment with the management team, and optimize inventory and pricing strategies accordingly.
• Record all invoices in accordance with company policy.
  Qualifications