Assistant Manager - Restaurant

The Assistant Manager - Restaurant plays a vital role in overseeing daily operations, coordinating staff, and driving the success of our restaurant. This position requires strong leadership skills, attention to detail, and a passion for delivering exceptional guest experiences. The Assistant Manager will work closely with the Managing Partner to ensure smooth operations, maintain high standards of service, and achieve set revenue and sales targets. Manage and coordinate FOH and BOH staff, ensuring they are trained and familiar with daily requirements. Oversee the pre-opening phase, coordinating with relevant parties to ensure a successful opening. Maintain fair and courteous treatment of all staff, managing attendance and leave records. Collaborate with the executive chef and bartender to create new menus and beverage lists. Ensure smooth communication between the restaurant and kitchen, and manage food and beverage serving. Control and manage monthly inventory, ensuring proper storage and security of stocks. Generate weekly, monthly, and quarterly reports on restaurant operations, including budgets and sales breakdowns. Maintain operational hygiene standards and ensure compliance with health, safety, and fire regulations. Analyze and control departmental costs, implementing measures to achieve positive business results. Lead and motivate the restaurant team, ensuring a positive and productive work environment. Minimum of 3 years' experience in a similar management role in the hospitality industry. Strong leadership and interpersonal skills, with the ability to motivate and lead a diverse team. Excellent organizational and time management skills, with attention to detail. Proven ability to manage budgets, control costs, and achieve financial targets. Knowledge of health and safety regulations, and experience in implementing operational hygiene standards. Proficiency in using restaurant management software and MS Office applications. Excellent communication and problem-solving skills, with a guest-centric approach. Ability to work flexible hours, including weekends and holidays, as required. A passion for the hospitality industry and a commitment to delivering exceptional guest experiences. Willingness to continuously learn and adapt to industry trends and best practices.

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