Job Description

An Assistant Restaurant Manager oversees daily restaurant operations, assists the manager with staff supervision, training, scheduling, and resolves customer complaints to ensure excellent customer service and high standards of food quality. Key responsibilities include inventory management, compliance with health and safety regulations, managing financial tasks like payroll and sales tracking, and supporting overall restaurant profitability. Key Responsibilities

Operational Management:

Opening and closing the restaurant. Managing inventory, ordering supplies, and monitoring stock levels. Ensuring compliance with health, safety, and sanitation regulations.

Staff Management:

Supervising and training front-of-house and kitchen staff. Developing and implementing staff schedules. Conducting performance reviews and resolving staff conflicts. Assisting with hiring and onboarding new employees.

Customer Service:

Handling customer inquiries, complaints, and ensuring a positive dining experience. Training staff on proper service techniques.

Financial & Administrative Duties:

Assisting with budgeting, handling cash, and balancing cash registers. Tracking sales and expenses to support profitability goals.

Quality Control:

Ensuring high standards of food quality and presentation. Collaborating with the kitchen staff to maintain quality and timely preparation.
Required Qualifications

High school diploma or equivalent, with a Bachelor's degree in hospitality preferred. Previous supervisory experience, preferably in a restaurant environment. Strong leadership, communication, and conflict resolution skills. Ability to work evenings, weekends, and holidays. Proficiency in basic accounting, arithmetic, and payroll software.
Job Types: Full-time, Permanent

Pay: ₹120,000.00 - ₹140,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person