Assistant Manager - Restaurant

Position Objective

Operations and Staff Management

• Ensure FOH and BOH staff understand daily requirements.
• Coordinate staff training before opening and whenever needed.
• Maintain schedules, leave rosters, attendance records, and staff briefings.
• Manage the day-to-day functions of restaurant employees, facilities, stock checks, stock takes, and sales.
• Ensure staff understand disciplinary procedures and grievance handling.

Pre-Opening and Service

• Coordinate staffing, training, stocking, menus, budgets, marketing plans, and operational readiness during the pre-opening phase.
• Coordinate with the executive chef and bartender on menus and beverage lists.
• Ensure communications between the restaurant and kitchen run smoothly.
• Manage prompt, efficient, and courteous food and beverage service.

Financial and Inventory Management

• Manage the restaurant profit and loss statement and achieve revenue and sales targets.
• Monitor budgets, departmental costs, expenses, and corrective actions.
• Order supplies, manage deliveries and storage, and control stock quantities, quality, price, and security.
• Control and manage the monthly inventory.
• Manage administrative documentation and the tips division.

Reporting, Marketing, and Compliance

• Generate weekly, monthly, and quarterly reports on budgets, costs, sales, customer profiles, menu items, and operating performance.
• Manage public relations and marketing activities to increase exposure, footfall, and sales.
• Maintain operational hygiene standards and comply with health, hygiene, fire life safety, and emergency procedures.
• Comply with the corporate code of conduct and company values.

Requirements

• Ability to manage and control day-to-day restaurant operations.
• Familiarity with restaurant policies and procedures relating to health, hygiene, and fire life safety.
• Ability to monitor departmental operations, budgets, expenses, and costs against targets.
• Ability to coordinate staffing, training, stocking, menus, budgets, marketing plans, and operational readiness during a pre-opening phase.