ASSISTANT RESTAURANT MANAGER

Job Summary

Provide leadership and operational management for restaurant service teams to ensure high-quality customer experience, efficient floor control, and compliance with safety and quality standards. Drive sales and profit through effective coordination of people, products, and equipment.

Responsibilities

• Lead and allocate tasks to service staff within the assigned unit to optimize team performance
• Conduct daily readiness checks of the restaurant and brief service crew on staffing and operational plans
• Manage customer flow and seating arrangements to enhance service efficiency and customer satisfaction
• Oversee service delivery to ensure adherence to quality, cleanliness, and value standards, addressing any lapses promptly
• Manage cash floats and audit rolls, troubleshoot cash register errors, and document all cash shortages and surpluses accurately
• Act as the escalation point for service crew to resolve operational issues and support task completion
• Investigate and resolve complex customer complaints and feedback efficiently to maintain service excellence
• Enforce compliance with restaurant quality, service, cleanliness, and value standards consistently
• Monitor and ensure adherence to all safety procedures and guidelines within the restaurant environment
• Implement corrective actions to address unsafe or non-compliant conditions related to personal and food safety
• Conduct induction training for new hires to equip them with necessary skills and operational knowledge
• Provide ongoing training to promote role rotation and skill development among service staff
• Train and monitor staff adherence to company standard operating procedures (SOPs)
• Ensure workplace safety practices are followed to maintain a safe working environment