The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, efficient service delivery, and compliance with company standards. The role is responsible for supervising restaurant staff, maintaining operational excellence, driving guest satisfaction, and contributing to the achievement of revenue and profitability targets.

Key Responsibilities

Restaurant Operations

• Assist in managing the day-to-day operations of the restaurant to ensure smooth and efficient service.

• Ensure compliance with company policies, procedures, and service standards.

• Monitor restaurant cleanliness, ambiance, and overall guest experience.

• Support opening and closing procedures and ensure operational readiness.

• Ensure proper setup and maintenance of dining areas, service stations, and equipment.

Guest Experience & Service Excellence

• Deliver exceptional guest service and ensure a memorable dining experience.

• Handle guest inquiries, requests, complaints, and service recovery professionally and promptly.

• Monitor guest satisfaction and implement corrective actions when necessary.

• Build positive relationships with guests and encourage repeat business.

• Recognize VIP guests and support personalized service initiatives.

Team Leadership & Supervision

• Supervise restaurant staff, including Supervisors, Captains, Waiters, Hosts, and other service personnel.

• Conduct daily briefings and communicate operational updates.

• Monitor employee performance and provide coaching and guidance.

• Assist in recruitment, onboarding, training, and development activities.

• Promote teamwork, discipline, and a positive work environment.

Financial & Cost Control

• Assist in achieving revenue, profitability, and cost-control objectives.

• Monitor sales performance and operational productivity.

• Support inventory control and stock management procedures.

• Assist in minimizing waste and controlling operating expenses.

• Ensure accurate billing and cash handling procedures are followed.

Quality Assurance

• Monitor food and beverage quality, presentation, and service standards.

• Ensure compliance with brand standards and operational SOPs.

• Conduct regular inspections and service audits.

• Identify opportunities for service improvement and operational efficiency.

Health, Safety & Compliance

• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.

• Promote workplace health and safety practices.

• Ensure compliance with local regulations and company requirements.

• Report incidents, maintenance concerns, and safety hazards promptly.

Administrative Responsibilities

• Assist in preparing schedules, reports, and operational documentation.

• Monitor attendance, leave records, and staffing requirements.

• Support budgeting and forecasting activities.

• Coordinate with Kitchen, Stewarding, Purchasing, and other departments to ensure smooth operations.

Qualifications & Requirements

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field is preferred.

• Minimum 3–5 years of experience in Food & Beverage operations, including at least 1–2 years in a supervisory role.

• Experience in hotels, resorts, fine dining restaurants, or upscale hospitality establishments is preferred.

• Strong knowledge of restaurant operations, service standards, and guest relations.

• Knowledge of food safety regulations, HACCP, and hygiene standards.

• Good command of English; additional languages are considered an advantage.

• Strong leadership, communication, and interpersonal skills.

• Excellent customer service and problem-solving abilities.

• Ability to work under pressure in a fast-paced environment.

• Proficient in POS systems and Microsoft Office applications.

• Flexible to work shifts, weekends, public holidays, and peak business periods.

• For expatriate candidates, a valid transferable Iqama is preferred.