Assistant Restaurant Manager

Role Overview

The Assistant Restaurant Manager is charged with overseeing day-to-day activities of a premium dining establishment capable of seating 200 guests across Indoor, Courtyard, and Terrace areas. Reporting to the Restaurant General Manager or Operations Manager, the ARM ensures smooth floor operations, delivers exceptional guest service, supervises staff, and aids in sales and profitability goals.

Key Responsibilities

• Maintain efficient restaurant operations, including pre-opening inspections and ensuring ambience, cleanliness, and service standards across all sections.
• Manage guest relations by welcoming patrons personally, addressing complaints promptly, overseeing VIP reservations, and monitoring guest satisfaction and online feedback.
• Lead and supervise team members such as Captains, Stewards, Bartenders, and Hostesses through daily briefings, duty allocations, grooming checks, motivation, and performance reviews.
• Handle shift scheduling and transitions, adjusting staffing for peak hours within a 12 PM to 1 AM operational window, ensuring break compliance and proper closing procedures.
• Boost sales by promoting upselling, signature dishes, careful monitoring of table turnaround, and supporting marketing efforts.
• Supervise floor activities including seating arrangements, guest wait times, food and beverage service quality, and overall cleanliness.
• Coordinate closely with kitchen and bar teams to monitor order timings, ensure food and beverage quality, manage special requests, and uphold hygiene standards.
• Ensure restaurant adherence to health, safety, and food compliance regulations, including FSSAI and fire safety norms.
• Oversee inventory management, reducing wastage and breakage, and accurately tracking stock movements.
• Monitor billing processes for accuracy, resolve disputes, verify POS compliance and shift financial settlements.
• Inspect and maintain restaurant facilities and equipment to preserve high standards of ambience and functionality.
• Conduct staff training focused on SOPs, menu expertise, customer engagement, upselling techniques, hygiene, and grooming.
• Implement detailed opening and closing checklists to safeguard operational readiness and security.
• Perform daily duties such as shift briefings, reservation oversight, guest satisfaction monitoring, sales reviews, and coordination with kitchen and bar teams.

Performance Metrics

Key performance indicators include guest satisfaction scores, online reviews, average ticket size, upselling rates, table turnover, order delivery times, staff productivity, sales targets, labor cost, complaint resolution speed, food returns, wastage, hygiene audit results, employee retention, and mystery audit outcomes.

Eligibility and Qualifications

Applicants should possess a graduate degree in Hospitality Management or a Diploma in Hotel Management. Candidates must have between 3 and 6 years of experience in restaurant operations, including at least 2 years in a supervisory capacity. Preference is given to those experienced in premium casual dining, fine dining, or upscale lounges with seating capacities over 150.

Work Schedule

The role requires rotational shifts covering noon to 1 AM, with a six-day work week and one rostered day off. Flexibility to work during weekends, public holidays, and special occasions is essential.

Leadership Attributes

The ideal Assistant Restaurant Manager leads by example, remains highly present and composed during service, fosters strong relationships with guests and staff, and drives revenue through exemplary service and strategic upselling, ensuring consistent quality across all dining areas.