Assistant Restaurant Manager

About the role

The Assistant Restaurant Manager supports daily restaurant operations, ensuring high standards of service, sanitation, and guest satisfaction. Working closely with the Restaurant Manager and Chef, this role helps drive performance during peak periods and contributes to menu planning and budgeting.

Key responsibilities

• Supervise shift operations, including opening and closing duties, and act as the point of contact in the manager’s absence.
• Monitor employee performance, provide feedback, and address questions or concerns.
• Ensure compliance with restaurant policies, sanitation standards, and local alcohol service regulations.
• Communicate food quality and service issues to the Chef and Restaurant Manager.
• Manage inventory, supplies, equipment, and uniform availability for staff.
• Handle guest feedback, resolve complaints, and promote exceptional customer service.
• Participate in department meetings and convey goals to the team.
• Support training initiatives, coach employees, and conduct performance reviews.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Hospitality, Food Service Management, or related field with 2 years of experience.
• Proven ability to supervise staff and manage day‑to‑day restaurant operations.
• Strong understanding of sanitation standards, budget management, and local alcohol regulations.
• Excellent communication skills and a customer‑focused mindset.

Required skills