Assistant Restaurant Manager

Position Summary
The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the All Day Dining Restaurant, ensuring exceptional guest experiences, operational efficiency, profitability, and compliance with brand standards. The role is responsible for leading the restaurant team, maintaining service excellence, driving revenue opportunities, and ensuring a seamless dining experience throughout breakfast, lunch, dinner, and special events.
Key Responsibilities
1. Guest Experience & Service Excellence
Ensure all guests receive professional, personalized, and attentive service in accordance with resort and brand standards.
Monitor guest satisfaction and proactively resolve complaints and service recovery situations.
Build positive relationships with guests, recognizing repeat and VIP guests whenever possible.
Conduct regular table visits and gather guest feedback to identify improvement opportunities.
Ensure service consistency across all meal periods.
2. Operations Management
Assist in managing the daily operations of the All Day Dining Restaurant.
Coordinate restaurant opening and closing procedures.
Ensure proper restaurant setup, cleanliness, and maintenance of dining areas.
Monitor reservations, guest flow, seating arrangements, and table turnover.
Ensure smooth coordination with Kitchen, Stewarding, Front Office, and other departments.
Supervise buffet setup and presentation standards during breakfast, lunch, and dinner services.
3. Team Leadership & Development
Supervise and support Restaurant Supervisors and service colleagues.
Conduct daily briefings and shift handovers.
Train, coach, and mentor team members on service standards, product knowledge, and guest engagement.
Identify training needs and support employee development plans.
Foster a positive, inclusive, and high-performance work environment.
Participate in recruitment, onboarding, performance evaluations, and disciplinary processes when required.
4. Financial Performance
Support the achievement of revenue and profitability targets.
Monitor labor costs and scheduling efficiency.
Assist in controlling food and beverage costs, waste, breakage, and operating expenses.
Promote upselling and suggestive selling techniques to maximize revenue.
Analyze sales performance and recommend improvement initiatives.
5. Quality Assurance & Compliance
Ensure compliance with food safety, hygiene, HACCP, and health regulations.
Maintain cleanliness and sanitation standards throughout the restaurant.
Ensure compliance with resort policies, brand standards, and local regulations.
Conduct regular audits and inspections of operational areas.
6. Administrative Responsibilities
Prepare operational reports and shift summaries.
Monitor inventory levels and coordinate requisitions.
Assist in managing departmental budgets and forecasts.
Maintain accurate records related to attendance, training, incidents, and guest feedback.
Support the implementation of promotional activities and special events.
Qualifications
Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, or related field.
Minimum 3-5 years of Food & Beverage experience in luxury hotels or resorts.
At least 1-2 years of supervisory or leadership experience in a restaurant operation.
Experience in All Day Dining, buffet operations, or high-volume restaurant environments preferred.
Strong knowledge of food and beverage service standards.
Proficiency in POS systems and Microsoft Office applications.
Good command of English; additional languages are an advantage.