Assistant Restaurant Manager

About the Role

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant functions. The focus is on delivering outstanding guest experiences, upholding food quality and hygiene, managing staff effectively, and meeting sales and profitability goals. This role demands capable leadership and the ability to independently manage operations when the Restaurant Manager is unavailable.

Primary Responsibilities

• Assist in daily operational management including opening, shifts, and closing procedures.
• Ensure food quality, presentation, and service meet set standards, adhering strictly to Standard Operating Procedures.
• Collaborate with kitchen and service teams to maintain smooth workflows.
• Address guest complaints promptly and professionally to ensure satisfaction.
• Maintain the cleanliness and upkeep of the restaurant environment.
• Oversee, motivate, and train restaurant staff; conduct pre-shift briefings and manage duty rosters and attendance.
• Monitor staff discipline, grooming, and productivity while evaluating performance and providing coaching.
• Enhance customer service delivery to foster strong relationships and encourage repeat visits.
• Achieve sales targets through upselling and promoting new offerings and loyalty programs.
• Monitor online delivery platforms and respond to guest feedback actively.
• Manage inventory by monitoring stock levels, controlling food and beverage costs, reducing waste through proper stock practices such as FIFO and FEFO, and conducting regular inventory checks.
• Oversee cash reconciliation, POS accuracy, and prepare daily operational reports while coordinating with vendors and managing statutory records.
• Ensure compliance with FSSAI regulations and uphold rigorous hygiene and sanitation standards, including personal hygiene among staff and pest control measures.

Key Performance Indicators

• Achievement of sales goals
• Customer satisfaction and online ratings
• Control over food costs
• Effective labour cost management
• Staff retention and productivity metrics
• Inventory accuracy
• Compliance with hygiene audits
• Rapid resolution of customer complaints
• Increase in Average Bill Value

Qualifications and Experience

• Graduate or Diploma holder in Hotel Management or Hospitality Management.
• 2 to 5 years experience in restaurant operations with minimum 1 year in supervisory capacity.
• Experience in casual dining, café, or quick-service restaurant settings preferred.

Skills and Attributes

• Strong leadership and effective team management capabilities.
• Excellent communication and interpersonal relations.
• Customer-focused service approach with problem-solving ability.
• Familiarity with restaurant POS systems and inventory control.
• Competence in scheduling and manpower planning.
• Basic proficiency in MS Excel and Word.
• Capability to work under pressure and on weekends/public holidays.
• Positive demeanor, professionalism, organizational skills, multitasking, integrity, and passion for hospitality.

Work Schedule and Compensation

• Rotational shifts including weekends and public holidays.
• Weekly day off as per company policy.
• Salary ranges from ₹25,000 to ₹40,000 monthly, based on experience and restaurant scale.

Additional Expectations for Premium Café Brand

• Promote personalized guest engagement and service excellence.
• Ensure compliance with healthy food preparation standards.
• Monitor and respond to reviews on Swiggy, Zomato, and Google.
• Track daily sales, food costs, waste, and labour expenses diligently.
• Coach staff on upselling signature menu items and maintaining brand service levels.