Assistant Restaurant Manager
Skills
About the role
Support the Restaurant Manager in overseeing daily restaurant operations, ensuring high standards of service, efficient workflow, and achievement of business goals.
Responsibilities
Assist in managing kitchen operations - oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation.
Monitor sales, analyse monthly results, and recommend actionable strategies to achieve revenue and profitability targets. Assist in managing budgets, labour costs, and operational expenses.
Handle guest feedback and complaints professionally, ensuring consistent service standards and high customer satisfaction.
Support inventory management, stock control, and ordering. Ensure accurate tracking, proper storage, and minimal wastage.
Ensure adherence to all food safety, hygiene, and workplace health regulations, as well as company SOPs.
Build and support a high-performing front-of-house team. Coach and mentor staff, cultivate a culture of learning and accountability, and encourage professional growth and ownership of performance.
JOB REQUIREMENTS
Requirements
Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred.
3-5 years of F&B experience, including at least 3 years in a supervisory or managerial role.
Strong hands-on culinary skills; prior experience in Japanese cuisine is highly preferred.
Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles.
Proficient in computer applications (MS Word, Excel).
Skills
project managementcustomer serviceleadershipteam playeradministrationmultitaskingnot applicable
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