Job Overview:

The role of the Assistant Restaurant Manager is to support the Restaurant Manager in overseeing daily restaurant operations to ensure excellent customer service, efficiency, and profitability. This role involves supervising staff, managing inventory, maintaining quality standards, and ensuring compliance with health and safety regulations.

Key Responsibilities:

• Operations Management: Assist in managing restaurant operations, including opening and closing procedures.
• Customer Service: Ensure high levels of customer satisfaction by addressing complaints and improving service quality
• Staff Supervision: Train, mentor, and supervise restaurant staff to maintain operational standards.
• Inventory & Cost Control: Monitor stock levels, place orders, and reduce wastage to maximize profitability
• Health & Safety Compliance: Ensure all staff adhere to hygiene, safety, and health regulations.
• Financial Management: Assist in budgeting, sales analysis, and controlling operational costs.
• Marketing & Promotions: Support promotional activities and special events to boost restaurant revenue.

Theoretical Knowledge:

• Diploma or degree in hospitality management, business administration, or a related field.
• Minimum of 2-3 years in a supervisory role within the restaurant or hospitality industry.
• Leadership, communication, problem-solving, and ability to work under pressure.
• Familiarity with restaurant software, POS systems, and industry regulations.

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