Assistant Manager - Restaurant

Position Objective

Restaurant Operations

• Ensure front of house and back of house staff understand daily requirements.
• Train staff before opening and whenever needed to maintain operational standards.
• Coordinate staffing, training, stocking, menus, budgets, marketing, and readiness during the pre-opening phase.
• Ensure fair and courteous treatment of all staff.
• Maintain schedules, leave rosters, and attendance registers.

Service and Coordination

• Coordinate with the executive chef and bartender on new menus, dishes, and beverage lists.
• Ensure communication between the restaurant and kitchen runs smoothly.
• Manage prompt, efficient, and courteous food and beverage service.
• Lead daily staff briefings and hold weekly meetings with the Managing Partner.

People Management

• Inform staff about disciplinary procedures and grievance handling.
• Schedule service staff based on expected business volume, reservations, and timetables.
• Monitor attendance and report absenteeism to HR.
• Manage the day-to-day functions of restaurant employees.

Stock and Administration

• Order supplies in the correct quantities, quality, and price.
• Ensure purchased orders are delivered and stored correctly.
• Manage administrative procedures and promptly send documents to the accounts department.
• Manage tips, monthly inventory, daily stock checks, and stock takes.
• Ensure stock is secure and stored under appropriate conditions.

Financial Management

• Manage the restaurant profit and loss statement and achieve revenue and sales targets.
• Ensure expenses remain within budget limits.
• Control and analyze departmental costs and implement corrective measures to improve business results.
• Generate weekly, monthly, and quarterly reports covering budgets, costs, sales, food categories, customer profiles, menu items, and trading days.

Marketing and Compliance

• Manage PR, marketing activities, and communications to increase exposure, footfall, and sales revenue.
• Maintain operational hygiene standards according to cleaning rotas.
• Follow and enforce health, hygiene, fire, and life safety policies and emergency procedures.
• Comply with the corporate code of conduct and model company values.
• Perform additional tasks directed by management to support business goals.

Requirements

• Be familiar with restaurant policies and procedures relating to health, hygiene, fire, and life safety.
• Ensure direct reports follow health, hygiene, fire, and life safety procedures.
• Comply with the company's corporate code of conduct and model company values.
• Maintain operational hygiene standards according to cleaning rotas.
• Control departmental costs and expenses against approved budgets.