Assistant Restaurant Manager

JOB PURPOSE:

The Assistant Restaurant Manager is responsible for overseeing daily

restaurant operations, managing and supervising the team, and actively

contributing to achieving exceptional service and guest satisfaction.

RESPONSIBILITIES:

• Supervise the food preparation and presentation process, check the

quantity and quality of displayed items, and take necessary actions to

ensure high-quality meals are produced.

• Manage all restaurant operations, including overseeing opening and

closing procedures, conducting maintenance checks, managing shifts, and

coordinating with the purchasing department.

• Monitor the team's performance, oversee the restaurant's set targets,

ensure work is completed to standards of productivity, quality, and

timeliness, and reward the team accordingly.

• Execute various customer service activities, including handling

complaints, addressing complex queries, and investigating and resolving

customer problems.

• Execute comprehensive assessments and evaluations of displayed items

to ensure both quantity and quality meet specified standards, taking

appropriate actions as needed.

• Follow the organization’s Health, Safety, and Environment (HS&E)

policies, procedures, and mandatory instructions to identify and mitigate

risks, safeguarding the environment and the wellbeing of oneself and

others.

• Monitor daily F&B costs, oversee budget alignment with the management

team, and optimize inventory and pricing strategies accordingly.

• Record all invoices in accordance with company policy.

LANGUAGE & TECHNICAL

SKILLS:

Language Proficiency:

• Fluency in English.

• Fluency in Arabic is a plus.

Technical Skills:

• Proficiency in MS Office

EDUCATION: Bachelor’s degree in Food and Beverage, or Hospitality Management, or a

related field.

EXPERIENCE: Four to six years of experience in F&B Operations, or a similar role.

One year of experience in a managerial role.