Assistant Restaurant Manager (ARM)

Position: Assistant Restaurant Manager

Department: Food & Beverage / Restaurant Operations

Experience: 2–4 years in Restaurant/F&B Operations

Reporting To: Restaurant Manager / F&B Manager

Job Summary We are looking for a proactive and customer-focused Assistant Restaurant Manager to support the Restaurant Manager in managing day-to-day restaurant operations, ensuring high service standards, guest satisfaction, team performance, and smooth coordination between all departments.

Key Responsibilities

• Assist the Restaurant Manager in managing daily restaurant operations.
• Supervise and coordinate the service team to ensure smooth and efficient operations.
• Ensure high standards of guest service, food quality, presentation, and hygiene.
• Monitor staff attendance, grooming, discipline, and performance.
• Brief the team before shifts regarding reservations, special requests, promotions, and operational requirements.
• Handle guest queries, complaints, and feedback professionally and ensure timely resolution.
• Ensure proper implementation of SOPs, service standards, and company policies.
• Monitor restaurant opening and closing procedures.
• Coordinate with the Kitchen, Bar, Housekeeping, Purchase, and other departments for smooth operations.
• Monitor stock levels, inventory, wastage, and proper usage of restaurant supplies.
• Assist in controlling operational costs and minimizing wastage.
• Ensure proper billing and cash-handling procedures are followed.
• Assist in staff training, coaching, and performance development.
• Support menu launches, promotions, events, and special functions.
• Prepare and maintain daily operational reports as required.
• Ensure compliance with food safety, hygiene, health, and safety standards.
• Take charge of the restaurant in the absence of the Restaurant Manager.
• Maintain a professional, welcoming, and positive environment for guests and employees.

Skills & Competencies

• Strong communication and interpersonal skills.
• Good leadership and team-management abilities.
• Excellent guest-handling and problem-solving skills.
• Strong knowledge of restaurant service and F&B operations.
• Ability to manage multiple tasks in a fast-paced environment.
• Good knowledge of POS and basic computer operations.
• Knowledge of inventory, cost control, and cash-handling procedures.
• Strong attention to detail and organizational skills.
• Ability to train and motivate team members.

Qualification

• Diploma/Degree in Hotel Management, Hospitality, or a related field preferred.
• 2–4 years of relevant experience in restaurant or F&B operations.
• Previous supervisory experience is preferred.

Personal Attributes

• Well-groomed and professionally presented.
• Customer-oriented and service-focused.
• Responsible, punctual, and disciplined.
• Confident decision-maker with a proactive approach.
• Flexible to work shifts, weekends, and public holidays.
• Strong team player with a positive attitude.