Assistant Restaurant Manager (Casual Dining)

Job Summary

Restaurant Operations

• Assist the Restaurant Manager in managing daily restaurant operations and ensuring smooth service.
• Monitor front-of-house and back-of-house activities to ensure operational efficiency.
• Ensure compliance with company policies, SOPs, food safety, hygiene, and health and safety standards.
• Conduct regular checks of cleanliness, equipment, facilities, and overall restaurant presentation.
• Support the opening and closing procedures of the restaurant.

Guest Experience

• Ensure guests receive friendly, professional, and efficient service.
• Handle guest concerns and complaints promptly and professionally.
• Monitor service standards and identify opportunities to improve the overall guest experience.
• Build positive relationships with regular guests and encourage customer loyalty.

Team Supervision & Development

• Supervise, coach, and motivate restaurant employees to achieve operational and service standards.
• Assist with staff scheduling, deployment, and daily manpower allocation.
• Conduct pre-shift briefings and communicate operational updates to the team.
• Support the training and onboarding of new employees.
• Monitor employee performance and provide constructive feedback to the Restaurant Manager.

Sales & Cost Control

• Assist in achieving restaurant sales and operational targets.
• Monitor inventory levels and minimize food, beverage, and operational wastage.
• Support stocktaking, ordering, and proper storage of supplies.
• Monitor portion control and adherence to established recipes and standards.
• Assist with cash handling, POS procedures, and daily sales reconciliation when required.

Compliance & Reporting

• Maintain accurate operational records and reports.
• Ensure compliance with local regulations and company requirements.
• Report operational issues, maintenance concerns, incidents, and staff matters to the Restaurant Manager.
• Assist with audits and inspections as required.

Qualifications & Experience

• Diploma or Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum 2–3 years of experience in restaurant or hospitality operations, with at least 1 year in a supervisory or team-lead role.
• Experience in casual dining or high-volume restaurant operations is an advantage.
• Strong knowledge of restaurant operations, customer service, food safety, and hygiene standards.
• Good communication, leadership, and problem-solving skills.
• Ability to work effectively in a fast-paced and multicultural environment.
• Flexible to work shifts, weekends, and public holidays.