ASSISTANT RESTAURANT MANAGER

• Daily Operations: Oversee day-to-day restaurant activities, including opening and closing procedures and ensuring smooth service.
• Team Management: Assist in hiring, training, scheduling, and supervising staff across all departments.
• Beverage & Wine Expertise (Preferred): Possess a strong knowledge of wine and practical experience in handling, recommending, and serving it.
• Customer Experience: Ensure high-quality guest service, check in on tables, and quickly resolve any customer complaints.
• Inventory Control: Monitor stock levels, place orders for food and supplies, and track inventory to minimize waste.
• Financial Duties: Handle cash management, process daily sales reports, and help control labor and operational costs.
• Health & Safety: Enforce strict compliance with food hygiene regulations, sanitation standards, and workplace safety policies.
• Leadership Support: Act as the primary leader on duty and manage the entire restaurant whenever the General Manager is absent.

Work Location: In person