Assistant Restaurant Manager

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.

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