The assistant restaurant manager supports the general manager by overseeing daily operations, staff supervision, inventory control, and customer satisfaction. They ensure a positive dining experience, handle guest complaints, enforce health codes, and fill in during peak times or manager absences to maximize profitability. Responsibilities: • Staff Management: Assist in recruiting, training, scheduling, and mentoring front-of-house and back-of-house employees. • Customer Service: Address guest inquiries, resolve complaints, and ensure high-quality service standards are maintained. • Operations & Floor Leadership: Oversee opening and closing procedures, manage cash registers, and orchestrate smooth table flow during peak hours. • Inventory Control: Monitor stock levels, track waste, and assist with ordering food, beverages, and supplies. • Compliance & Safety: Enforce all food safety, sanitation, and alcohol regulations, ensuring a safe environment for both staff and guests. Qualifications: • Experience: Typically requires 1-3 years of previous experience in the food and beverage industry, often with prior supervisory or shift-leading roles. • Skills: Strong leadership, conflict resolution, organizational skills, and proficiency with POS systems and scheduling software. • Availability: Must be willing to work flexible hours, including nights, weekends, and holidays.

• Staff Management: Assist in recruiting, training, scheduling, and mentoring front-of-house and back-of-house employees. • Customer Service: Address guest inquiries, resolve complaints, and ensure high-quality service standards are maintained. • Operations & Floor Leadership: Oversee opening and closing procedures, manage cash registers, and orchestrate smooth table flow during peak hours. • Inventory Control: Monitor stock levels, track waste, and assist with ordering food, beverages, and supplies. • Compliance & Safety: Enforce all food safety, sanitation, and alcohol regulations, ensuring a safe environment for both staff and guests.