Assistant Manager - Restaurant

Position Overview

The Assistant Restaurant Manager is primarily responsible for overseeing and managing the daily operations within the restaurant.

Key Responsibilities

• Ensure both Front of House (FOH) and Back of House (BOH) teams are fully informed of the daily requirements.
• Organize comprehensive training sessions for all staff members prior to the restaurant opening and ongoing as necessary to uphold superior operational standards.
• Coordinate with all stakeholders during the Pre-opening Phase to guarantee readiness in staffing, training, stock procurement, menu finalization, budgeting, marketing plans, and overall operations to meet the scheduled opening date.
• Maintain a respectful and fair working environment for all staff.
• Keep timetables, leave schedules, and attendance records current and accurate.
• Collaborate with the executive chef and bartender to develop new menu items and an expanded beverage list as required.
• Facilitate smooth communication between the kitchen and restaurant floor.
• Oversee receipt and proper storage of all purchase orders.
• Manage the restaurant's Profit & Loss statements.
• Achieve the restaurant’s revenue and sales targets across all operational areas.
• Ensure prompt, efficient, and courteous food and beverage service delivery.
• Schedule staff shifts based on anticipated business volume, monitor attendance records daily, and report employee absenteeism to HR immediately.
• Ensure all controls related to disciplinary procedures and grievance handling are understood and implemented among staff.
• Handle supply ordering processes ensuring correct quantity, quality, and price adherence.
• Oversee administrative procedures and promptly forward all necessary documentation to the accounts department for processing.
• Monitor expenses carefully to remain within budgetary limits.
• Manage the distribution and accounting of staff tips.
• Control and supervise monthly inventory procedures.
• Direct daily operations of all restaurant employees and facilities, including stock checks and sales monitoring.
• Ensure all stock items are securely stored under appropriate conditions per commodity type.
• Lead daily staff briefings promoting smooth progress of service activities.
• Conduct weekly meetings with the Managing Partner to update on operations and discuss special arrangements.
• Take charge of public relations and marketing efforts to enhance visibility, increase footfall, and boost sales across both restaurant floors.
• Produce detailed weekly, monthly, and quarterly reports covering budgeting, cost analysis, sales breakdowns by food category, customer demographics, menu items, and day-to-day performance.
• Maintain strict adherence to operational hygiene standards as per cleaning schedules.
• Stay informed and compliant with health, hygiene, and fire safety policies; ensure direct reports do the same.
• Familiarize with emergency exit routes and evacuation plans.
• Monitor departmental costs and operational activities to meet budget goals; promptly implement corrective measures as needed for positive financial outcomes.
• Adhere to the organizational code of conduct and values, and execute management-directed tasks to support business objectives.