Assistant Restaurant Manager

Role & responsibilities

• Lead and supervise the service team to ensure smooth operations.
• Maintain high standards of customer service, food quality, hygiene, and cleanliness.
• Handle customer feedback and resolve complaints professionally.
• Monitor inventory, stock usage, and control food/service wastage.
• Manage staff shifts, attendance, grooming, and discipline.
• Coordinate closely with the kitchen and service teams.
• Monitor billing, cash handling, daily sales, and operational reports.
• Train and guide team members to improve service standards.

Preferred candidate profile

• 3-7 years of experience in restaurant, caf, QSR, or hotel operations.
• Strong team-handling and customer-service skills.
• Good knowledge of restaurant operations, inventory, and wastage control.
• Comfortable handling POS/billing and daily operational reports.
• Good communication, leadership, and problem-solving skills.
• Well-groomed, responsible, and disciplined.
• Candidates who can independently handle restaurant operations will be preferred.

Shift Timing

12:30 p.m to 10:00 p.m