ASSISTANT RESTAURANT MANAGER

Roles & Responsibilities

The Job

The Assistant Restaurant Manager supports the Restaurant Manager in executing the business plan and managing daily operations of a designated restaurant. You will lead and motivate a diverse team to deliver exceptional customer experiences while driving operational excellence and continuous improvement.

Responsibilities

• Cascade KPIs to teams and individuals to drive measurable business results.
• Analyze operational data to identify cause-effect relationships and recommend effective solutions.
• Assess critical elements of operational challenges and propose actionable courses of action.
• Provide expert guidance and advice within your area of responsibility to enhance team performance.
• Seek and share learning opportunities to continuously improve skills and knowledge across contexts.
• Evaluate customer needs and experiences to develop solutions that enhance value and satisfaction.
• Adapt to changing circumstances, including emergencies, to maintain smooth restaurant operations.
• Implement initiatives that improve processes and systems for operational efficiency.
• Facilitate team discussions to build consensus on ideas and recommendations affecting performance.
• Identify and cultivate partnerships that strengthen internal and external relationships.
• Lead staff supervision by clarifying roles, planning work, and assessing performance to build a high-performing team.
• Monitor emerging trends and issues to proactively address impacts on team and service quality.
• Create opportunities for team members to contribute ideas that enhance service excellence.

Required competencies and certifications

• Minimum 3 years of experience in the F&B industry.
• Knowledge of local food industry laws, certifications, regulations and compliance requirements.
• Ability to manage both Back of House (BOH) and Front of House (FOH) operations effectively.
• Experience in store operations and staff scheduling or roster management.
• Strong communication skills to engage effectively with internal teams and external parties.
• Passion for the food industry and delivering outstanding customer experiences.

Tell employers what skills you have

delivering KPIs
Operational Efficiency
Upselling
Customer Value Management
Team Performance
Restaurant Management
Resolve Operational Issues
Adapt to Change
Emergency
Cashiering
Restaurant Operation
Develop Knowledge
Japanese
Hospitality