Assistant Restaurant Manager - Lonavala

Key Responsibilities

• Assist the Restaurant Manager in managing the daily operations of the Pan Asian Specialty Restaurant.
• Ensure exceptional guest service by maintaining the highest standards of hospitality and fine dining service.
• Supervise, train, coach, and motivate the restaurant team to deliver outstanding guest experiences.
• Ensure all food and beverage service is executed in accordance with established SOPs and brand standards.
• Possess sound knowledge of Pan Asian cuisine, menu offerings, ingredients, sauces, beverages, and food pairings.
• Handle guest complaints, feedback, and special requests promptly and professionally.
• Coordinate effectively with the culinary team to ensure timely preparation and service of food orders.
• Monitor restaurant cleanliness, table setup, ambience, and overall presentation at all times.
• Prepare staff duty rosters and ensure optimum manpower utilization during operations.
• Monitor employee grooming, discipline, punctuality, and adherence to company policies.
• Conduct daily briefings and ongoing training sessions to enhance product knowledge and service standards.
• Maintain inventory of operating equipment, crockery, cutlery, linen, and restaurant supplies.
• Ensure compliance with food safety, hygiene, HACCP, and health & safety regulations.
• Drive revenue through suggestive selling, upselling, and promotion of signature dishes and beverages.
• Monitor daily sales, operational costs, and departmental expenses to achieve financial targets.
• Prepare daily operational reports, guest feedback reports, inventory records, and other management reports.
• Coordinate with housekeeping, engineering, stores, and other departments to ensure smooth restaurant operations.
• Assist in planning and executing special events, promotions, and seasonal menus.
• Ensure compliance with all company policies, statutory regulations, and operational procedures.
• Perform any other duties assigned by the Restaurant Manager or Food & Beverage Manager.

Job Expectations

• Strong knowledge of Pan Asian cuisine and specialty restaurant service.
• Fine dining etiquette and luxury guest service standards.
• Knowledge of wines, sake, tea, and premium beverages will be an added advantage.
• Strong organizational, analytical, and problem-solving skills.
• Ability to lead, mentor, and develop high-performing restaurant teams.
• Excellent communication skills in English; additional foreign language skills will be an advantage.

Minimum Qualification Graduate or Diploma in Hotel Management or Hospitality Management.

Minimum Job Experience Minimum 4–7 years of experience in Food & Beverage Service, including at least 2 years in a supervisory or Assistant Restaurant Manager role.

Reporting To Director of F&B

Travel N/A Apply Now