Assistant Restaurant Manager

Operations Management

• Handle day-to-day restaurant operations efficiently
• Ensure smooth service during breakfast, lunch, evening, and dinner rush
• Maintain high standards of cleanliness, hygiene, and food safety
• Monitor kitchen coordination and customer service quality
• Reduce wastage and control operational costs

Team Management

• Manage captains, stewards, kitchen staff, cleaners, and cash counter team
• Train staff for service etiquette and discipline
• Prepare duty rosters and manage attendance
• Motivate the team to maintain positive energy during peak hours

Customer Experience

• Personally interact with customers and handle complaints professionally
• Ensure fast service and customer satisfaction
• Maintain restaurant ambience and hospitality standards

Inventory & Vendor Coordination

• Monitor stock and daily inventory
• Coordinate with suppliers and purchase team
• Ensure proper storage and FIFO system implementation

Sales & Reporting

• Achieve daily and monthly sales targets
• Prepare daily sales and expense reports
• Coordinate with management for marketing activities and offers