Assistant Restaurant Manager

Company Description SGF - India is one of India's fastest growing pure vegetarian restaurant brands, operating more than 85 outlets and serving over 100,000 meals every month. The brand is known for flavorful North Indian cuisine and a strong specialization in soy-based dishes, offering a menu of more than 100 items. Founded in 2015 with a single outlet in Delhi, SGF has grown into a team of around 700 employees dedicated to delivering a memorable dining experience supported by modern technology. The company uses tech-driven solutions to serve the needs of new-age customers efficiently, while maintaining a strong focus on taste, quality, and nutrition. The team includes IIT and MBA graduates, along with experienced food enthusiasts, united by the belief that dining well is essential to living well.

Role Description The Assistant Restaurant Manager is a full-time, on-site role based in New Delhi. This role supports the Restaurant Manager in overseeing daily operations, including supervising staff, monitoring service standards, and ensuring a clean, safe, and welcoming environment. The Assistant Restaurant Manager helps manage guest interactions, addresses customer concerns, and works to consistently improve customer satisfaction. Responsibilities include assisting with staff scheduling, training, and performance feedback, coordinating food and beverage service, and maintaining inventory and ordering supplies as needed. The role also involves implementing operational procedures, supporting sales and promotional activities, and working closely with the management team to meet revenue and quality targets.

Qualifications

• Strong customer-focused mindset, with skills in Customer Satisfaction and Customer Service.
• Experience in Hiring and supervising restaurant staff, including training and team coordination.
• Excellent Communication skills for interacting with guests, team members, and management.
• Solid understanding of Food & Beverage operations, including menu knowledge and service standards.
• Previous experience in restaurant or hospitality management, preferably in a high-volume environment.
• Ability to work flexible hours, including weekends and holidays, as required by restaurant operations.
• Proven leadership, problem-solving, and conflict-resolution abilities.
• Diploma or degree in Hospitality Management or a related field is advantageous.

CONTACT : [phone removed] , [phone removed]