Rosewood Hotel Group 主页

Assistant Restaurant Manager responsibilities include assistant manager to grow the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need operations skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check in with customers, and balance seating capacity. Back-of-the-house management experience is also essential, as it ensures we comply with health and safety restaurant regulations.

KEY RESPONSIBILITIES

• Coordinate daily restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g., discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Ensure a high standard of customer service is maintained at all times.
• Handle staff concerns and conflict resolution in a professional manner.
• Assist in managing budgets, controlling costs, and achieving financial targets.
• Address customer inquiries, complaints, and special requests promptly and professionally.
• Provide ongoing coaching, feedback, and performance reviews.

CRITICAL SKILLS & QUALIFICATIONS

• Proven work experience as a Restaurant senior leader and experience in daily restaurant operations.
• Proven customer service experience for similar size restaurant
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills
• BSc degree in Business Administration; hospitality management or culinary schooling is a plus