Assistant Manager - Restaurant

Position Overview

The Assistant Restaurant Manager is accountable for overseeing and directing the restaurant’s daily operations, ensuring smooth service, strong team coordination, and consistent standards across front-of-house and back-of-house functions.

Key Responsibilities

• Keep front-of-house and back-of-house teams updated on daily operational needs.
• Arrange staff training before opening and whenever required to uphold service and operational standards.
• Coordinate with all relevant stakeholders during the pre-opening stage to ensure the restaurant launches fully prepared in staffing, training, inventory, menu, budgeting, marketing, and overall operations.
• Treat all team members fairly and with respectful, widely accepted professional courtesy.
• Maintain accurate duty schedules, leave rosters, and attendance records.
• Work with the executive chef and bartender on menu development, including new food and beverage offerings.
• Ensure smooth communication between the restaurant and kitchen teams.
• Verify that all purchase orders are received and properly stored.
• Take responsibility for the restaurant’s profit and loss performance.
• Drive achievement of revenue and sales targets for both floors of the restaurant.
• Oversee timely, efficient, and courteous food and beverage service.
• Prepare work schedules for service staff based on expected business levels, reservations, and timetables, while ensuring attendance is recorded daily and absences are escalated to HR without delay.
• Make sure staff understand disciplinary procedures, grievance handling, and related workplace processes.
• Place supply orders and ensure stock is purchased in the right quantity, quality, and at the correct price.
• Manage administrative processes and ensure all documents are sent promptly to the accounts team for processing.
• Keep operating expenses within approved budget limits.
• Oversee tip distribution.
• Control and manage the monthly inventory process.
• Handle the daily running of restaurant employees, facilities, stock checks, stock counts, and sales activity.
• Ensure all stock is stored securely and under the correct conditions for each item.
• Lead daily staff briefings to support smooth service flow.
• Attend weekly meetings with the Managing Partner to review operations and communicate any special arrangements.
• Support PR and marketing activity to increase visibility, customer footfall, and revenue across both restaurant levels.
• Prepare weekly, monthly, and quarterly reports covering budgets, cost analysis, sales performance, customer profiles, menu item performance, day-wise trends, and other operational metrics.

Health, Safety, and Security

• Maintain the required hygiene standards by following cleaning schedules consistently.
• Understand and follow restaurant policies on health, hygiene, and fire/life safety, and ensure direct reports do the same.
• Be familiar with emergency exits and evacuation procedures.

Financial Management

• Work toward budget targets by monitoring and controlling departmental operations and expenditure.
• Continuously review and analyze departmental costs against budget and apply corrective actions where needed to deliver positive business outcomes.

General Expectations

• Follow the company’s code of conduct.
• Learn and demonstrate the company values and expected behaviors.
• Carry out any additional tasks assigned by management in support of business goals.