Assistant Restaurant Manager

Job Description – Assistant Restaurant Manager (ARM)

Company: Earth Café
Industry: Premium Café / Restaurant
Location: Mumbai
Position: Assistant Restaurant Manager (ARM)
Department: Operations
Reporting To: Restaurant Manager / Operations Manager

Job Purpose

The Assistant Restaurant Manager will be responsible for supporting the Restaurant Manager in the day-to-day operation of the restaurant, ensuring smooth service, excellent guest experience, achievement of sales targets, team discipline, SOP compliance, and operational excellence.

The ARM will act as the shift-in-charge when required and will be accountable for the overall performance of the restaurant during the assigned shift.

Key Responsibilities1. Restaurant Operations

• Manage day-to-day restaurant operations and ensure smooth functioning of FOH.
• Take ownership of assigned shifts and ensure operational readiness before opening.
• Ensure adherence to sequence of service and company SOPs.
• Coordinate with kitchen, service, barista, cashier and support teams.
• Monitor table allocation, reservations, guest flow and service standards.
• Ensure opening and closing checklists are completed accurately.
• Identify operational gaps and take immediate corrective action.

2. Sales & Revenue Management

• Achieve daily, weekly and monthly sales targets.
• Monitor AOV, covers, table turnover and sales per cover.
• Drive suggestive selling, upselling and cross-selling.
• Ensure effective promotion of retail products, beverages and high-margin products.
• Monitor outlet performance against targets and communicate gaps to the Restaurant Manager.
• Motivate the team to achieve individual and outlet sales targets.

3. Guest Experience

• Ensure a premium and consistent guest experience.
• Personally monitor guest interactions during the shift.
• Handle guest complaints professionally and ensure timely resolution.
• Conduct regular table visits and obtain guest feedback.
• Drive guest delight and service recovery initiatives.
• Ensure VIP, repeat and special-occasion guests receive appropriate attention.

4. Team Management

• Supervise and allocate staff according to business requirements.
• Conduct daily pre-shift briefings.
• Monitor staff attendance, punctuality and grooming.
• Coach employees on service standards and SOPs.
• Identify training requirements and coordinate with the Training & Development team.
• Conduct on-the-job training and role plays where required.
• Maintain discipline and professional conduct within the team.
• Support recruitment, onboarding and induction of new employees.

5. SOP & Quality Compliance

• Ensure 100% compliance with company SOPs.
• Conduct regular checks on:
• Grooming
• Hygiene
• Table setup
• Service sequence
• Billing procedures
• Product knowledge
• Suggestive selling
• Retail selling
• Guest interaction
• Ensure audit observations are closed within defined timelines.
• Escalate repeated non-compliance to the Restaurant Manager/Operations Head.

6. Cash & Billing Control

• Ensure accurate billing and payment procedures.
• Monitor cash handling and POS transactions.
• Verify voids, discounts, complimentary items and cancellations as per authorization matrix.
• Ensure end-of-shift cash reconciliation is completed.
• Report discrepancies immediately.

7. Inventory & Cost Control

• Monitor wastage, breakage and consumption.
• Coordinate with stores and kitchen for operational requirements.
• Ensure proper handling and storage of restaurant equipment and serviceware.
• Report stock shortages and operational requirements.
• Support food and beverage cost-control initiatives.

8. Hygiene, Safety & Compliance

• Ensure compliance with FSSAI and company hygiene standards.
• Maintain FOH cleanliness and hygiene throughout the shift.
• Ensure proper grooming and personal hygiene of staff.
• Ensure fire, emergency and safety procedures are followed.
• Report accidents, incidents and safety concerns immediately.

9. Reporting & MIS

• Maintain daily operational reports.
• Track sales, covers, AOV and other assigned KPIs.
• Report staff attendance and performance issues.
• Maintain shift handover reports.
• Communicate operational issues and corrective actions to management. Candidate Profile
• Graduate/Diploma in Hotel Management, Hospitality or relevant field preferred.
• 3–5 years of experience in premium restaurants, cafés, hotels or QSR operations.
• Minimum 1–2 years in a supervisory/leadership role preferred.
• Strong knowledge of restaurant operations and service standards.
• Good communication and interpersonal skills.
• Strong sales and guest-handling ability.
• Comfortable working in a fast-paced, premium hospitality environment.
• Good knowledge of POS, billing and basic restaurant MIS.
• Strong leadership, problem-solving and team-management skills.

Pay: Up to ₹35,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person