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 pre-opening activities covering staffing, training, stocking, menus, budgets, marketing plans, and readiness.
• Coordinate with the executive chef and bartender on new menus, dishes, and beverage lists.
• Ensure smooth communication between the restaurant and kitchen and manage food and beverage service.

People Management

• Treat staff fairly and with commonly accepted courtesy.
• Maintain schedules, leave rosters, and attendance registers.
• Ensure staff understand disciplinary procedures and grievance handling.
• Manage the daily functions of restaurant employees and lead daily staff briefings.

Financial and Commercial Management

• Manage the restaurant profit and loss statement and achieve revenue and sales targets.
• Keep expenses within budget and analyze departmental costs against budget.
• Prepare weekly, monthly, and quarterly reports covering budgets, costs, sales, and restaurant operations.