Assistant Restaurant Manager

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service, food quality and an excellent guest experience.
• Lead, coach and motivate the team to achieve operational and service excellence while fostering a positive work environment.
• Ensure compliance with brand standards, food safety, hygiene, workplace safety and company policies.
• Handle customer feedback and resolve concerns promptly and professionally.
• Manage staffing, scheduling, labour costs and shift productivity to meet business needs.
• Handle restaurant P&L to optimise profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Monitor inventory, ordering, stock control and cash handling to minimise waste and maximise profitability.
• Train, develop and evaluate team members, supporting their growth and performance.
• Assist with recruitment, onboarding and retention of restaurant team members.
• Analyse operational and financial performance, identify improvement opportunities and implement effective solutions.
• Support the Restaurant General Manager in achieving sales, operational and financial targets.

Requirements:

• Minimum 2–3 years of supervisory or management experience in both FOH and BOH in the F&B industry.
• Strong leadership, communication, and people management skills.
• Knowledge of food safety regulations, labour management, and restaurant operations.
• Proficient in inventory control, cash management, and basic financial reporting.