ASSISTANT RESTAURANT MANAGER JOB DESCRIPTION

When a hotel's food and beverage outlets run below brand standards, service lapses during peak occupancy, banquet staffing is miscalculated, and sanitation scores slip, the gap almost always traces back to inadequate floor-level leadership. The Assistant Restaurant Manager owns daily execution across dining outlets and banquet spaces within a full-service hotel property, acting as the operational anchor between front-line team members and senior F&B leadership. This role demands fluency in both ServSafe compliance and brand service protocols. Few positions in hospitality move from reactive problem-solving to proactive guest experience design as quickly.

As the Assistant Restaurant Manager, you oversee the full daily service operation across hotel dining outlets and banquet facilities, directly accountable for labor cost control, brand standard compliance, and guest satisfaction outcomes. You report to the Food & Beverage Manager or Director and lead a multi-role front-of-house team that spans servers, hosts, cashiers, and bartenders across varying day parts and occupancy levels.

Career Impact: Supervising multi-outlet hotel F&B at this level builds the operational depth and compliance record that hiring managers look for when promoting into Food & Beverage Manager roles at full-service properties.

Business Impact: Your floor presence and service coaching directly determine whether guests return, whether banquet clients rebook, and whether the outlet meets its per-cover revenue targets during high-occupancy periods.

Growth Opportunity: Exposure to banquet event execution, P&L accountability, and brand standard audits at the hotel level positions you to move into a Restaurant Manager or Assistant Director of F&B role within two to three years.

• Lead daily outlet and banquet service operations to meet hotel brand standards and guest satisfaction targets.
• Supervise, schedule, and develop front-of-house team members across dining rooms, lounges, and banquet spaces.
• Review Banquet Event Orders to confirm accurate staffing levels and service readiness for all F&B areas.
• Monitor and control labor costs, inventory par levels, and supply purchasing in alignment with the approved budget.
• Enforce food safety, sanitation, and alcohol awareness standards in compliance with ServSafe and local health regulations.
• Coach team members through shift briefings, ongoing feedback, and formal performance reviews to build service consistency.
• Resolve guest complaints promptly, ensuring corrective action is documented and service recovery is delivered.
• Coordinate with the kitchen team on menu knowledge, allergen awareness, and food presentation standards across all outlets.

• Bachelor's degree in Hospitality Management, Hotel Administration, or equivalent work experience.
• 2 or more years of Food & Beverage or hospitality supervisory experience, with demonstrated exposure to multi-outlet hotel operations.
• Proven ability to manage labor budgets, read variance reports, and apply cost controls in a food and beverage environment.
• Working knowledge of food safety standards, including ServSafe or equivalent certification, and responsible alcohol service protocols.
• Demonstrated experience recruiting, training, and evaluating front-of-house staff in a full-service setting.
• Strong written and verbal communication skills, with the ability to interact professionally with guests, colleagues, and department heads.
• Ability to work rotating shifts including early mornings, late nights, weekends, and all major holidays.
• Basic proficiency with scheduling, POS, and inventory management systems.

• Wine knowledge at or above WSET Level 2, or current enrollment in a recognized Sommelier program.
• Previous experience in an internationally branded hotel property (e.g., Hilton, Accor, IHG, or equivalent).
• Bilingual communication skills, particularly in markets with international guest populations.
• Completion of advanced hospitality management coursework or a post-secondary diploma in hotel or culinary arts administration.

• Labor cost percentage against outlet budget, measured weekly by scheduling period.
• Guest satisfaction score per outlet, tracked through post-stay surveys or comment card aggregation.
• Banquet staffing accuracy rate, measured by variance between BEO forecast and actual hours deployed.
• Health and sanitation inspection scores across all managed outlets, reviewed per audit cycle.
• Team member turnover rate within the supervised front-of-house group, reported quarterly.
• Typical tools: POS systems (commonly Opera POS or Simphony); scheduling and inventory platforms (commonly HotSOS or comparable hotel management suites).

• Base Salary Range: $48,000 to $62,000 annually, depending on property size and brand tier
• Bonus: Discretionary annual bonus of 5 to 10%, tied to guest satisfaction and budget performance
• Equity: Typically not offered at this level in hotel F&B roles
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10 to 15 days annually, plus hotel-observed holidays
• Common Perks: Hotel room discounts, dining discounts, uniform allowance, and access to brand-wide training programs

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Work authorization in the United States is required; candidates must be legally eligible to work before commencing employment. All applicants will be considered without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, or local law. Reasonable accommodations are available to qualified individuals with disabilities throughout the application and employment process. Employment offers are contingent upon successful completion of a background check, which may include a review of prior employment history and applicable screenings.

The Assistant Restaurant Manager owns beverage program oversight and front-of-house operations across dining rooms, lounge, and employee cafeteria, maintaining labor costs in line with seasonal business levels and financial plans. Working in close partnership with the Restaurant Manager, Kitchen Manager, and Human Resources, this role shapes service culture through coaching and staff development to sustain a quality dining product.

Key Responsibilities

• Work closely with the Restaurant Manager, Kitchen Manager, and other Assistant Restaurant Managers to maintain a respectful, harmonious work environment while ensuring a quality product.
• Foster employee relations and a positive service culture through positive reinforcement, ongoing coaching, and constant knowledge enhancement.
• Maintain labor costs in accordance with the financial plan, seasonal business levels, and special events.
• Take ownership of all beverage offerings for beer, liquor, and wine, including recommended adjustments and team member education on all offerings.
• Provide shift coverage to complement that of the Unit Manager, allowing for optimal management coverage throughout the week.
• Provide ongoing coaching and development for Assistant Managers, including guidance on handling performance issues.
• Provide counsel to Assistant Managers for recommendations and approval of all promotions for the dining rooms, lounge, and employee cafeteria.
• Review, approve, and write annual performance reviews for hourly employees.
• Partner with Human Resources to ensure compliance with company, state, and federal policies and laws.
• Approve all change-of-status forms affecting front-of-house staff and assist with scheduling for all front-of-house positions.
• Supervise monthly beverage inventories and review all VIP reservations for the dining rooms.
• Maintain sanitation standards for the dining rooms, lounge, and employee cafeteria in accordance with company, National Park Service, and ServSafe standards.

Required Qualifications

• Two years of management experience in a high-volume dining establishment.
• Experience with and knowledge of all front-of-house positions, with the ability to quickly assess service situations during seating periods.
• Previous experience managing lounge operations with strong knowledge of beer, liquor, and wine.
• Basic accounting skills with the ability to figure labor budgets, sales, and costs of services, and the ability to analyze P&L statements.
• Ability to train and evaluate staff in the processes of à la carte dining service, sales techniques, and beverage knowledge to grow sales responsibly.
• Excellent communication skills and the ability to effectively interact with a diverse customer base, employees, government officials, and business clients.
• Ability to pass the ServSafe food sanitation course and TIPS training.
• Experience using Outlook, Word, and Excel.
• Experience with computerized POS systems, preferably Simphony.

Embedded within the restaurant management team, the Assistant Restaurant Manager delivers oversight of day-to-day operations, training programs, and financial controls across all phases of the restaurant in accordance with established policies and procedures. Working closely with Personnel and salaried supervisors, this role advances food preparation and service quality while maintaining scheduling efficiency and staff development through performance reviews and compliance with budget guidelines.

Core Functions

• Manage the day-to-day operation of the restaurant in accordance with established policies and procedures.
• Establish and administer training programs within the restaurant, including new employee orientation.
• Direct the development and administration of controls for all phases of the restaurant economically and profitably while maintaining established standards.
• Coordinate the maintenance and development of methods for high-quality food preparation and procedures for food service, and present menu items for maximum customer satisfaction.
• Maintain an efficient scheduling program to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintain and instruct assigned personnel on safety policies and procedures, and follow up to ensure hazards are eliminated.
• Monitor appearance of all foods and communicate deviations from standard to the salaried food prep supervisor responsible for the area.
• Act immediately on all customer complaints to ensure that corrections are made when possible.
• Compile annual budgets, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory, and any other reports deemed necessary.
• Monitor work of food cashiers to ensure that established policies and procedures are being followed, and oversee all follow-up work to ensure non-recurrence of cashier errors.
• Counsel, guide, and instruct assigned personnel in the proper performance of their duties.
• Prepare and coordinate periodical performance reviews of assigned personnel.
• Recommend changes including hiring, promotion, demotion, and release of personnel, and recommend wage and salary adjustments within established guidelines.

Qualifications & Experience

• Associate degree, preferably in hotel and/or restaurant management.
• Bachelor's degree in hotel or restaurant management is preferred.
• Graduation from a post-high school culinary arts program or equivalent technical training in the food service industry may be substituted on a year-for-year basis.
• Five years of restaurant or food service experience, including three years of supervisory experience.
• Ability to compile, compute, and analyze pertinent data needed for reports.
• Effective communication skills in English, both verbal and written, in a professional manner.
• Knowledge of computer programs including Word, Excel, Windows, and LMS.
• Flexibility to work various shifts.

Reporting to hotel leadership, the Assistant Restaurant Manager shapes full oversight of outlet and banquet operations, encompassing guest service standards, cost controls, budgeting, forecasting, and policy implementation across all food and beverage areas. Partnering with team members through supervision, professional development, and evaluations, this role builds a service culture that sustains guest satisfaction and operational profitability.

Primary Duties

• Supervise and direct all outlet and banquet operations, including guest service standards, product quality, cost controls, overall profitability, marketing initiatives, systems management, budgeting and forecasting, department management, and policy and procedure implementation.
• Review all Banquet Event Orders and Resumes to ensure proper staffing levels in all food and beverage areas.
• Respond to guest complaints promptly.
• Monitor and develop team member performance through supervision, professional development, counseling, evaluations, and recognition.
• Monitor and assess product, service, and satisfaction trends, and evaluate and address issues and make improvements accordingly.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Ensure team members have current knowledge of outlet and banquet offerings, products, services, facilities, events, pricing, policies, and local area information.
• Recruit, interview, and train team members.
• Maintain food, equipment, and linen inventories and keep inventory records.
• Develop weekly staff work schedules based on forecasted occupancy while monitoring labor costs in accordance with budget.

Skills & Qualifications

• Bachelor's degree from a four-year college or university.
• One to two years of related experience and/or training, or an equivalent combination of education and experience.
• Knowledge of Outlook, Word, and Excel.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence, and speak effectively before groups of customers or employees.
• Ability to calculate figures and amounts such as discounts, interest, commissions, and percentages.
• Ability to interpret and perform basic computer functions.

Sitting at the intersection of guest experience management and operational logistics, the Assistant Restaurant Manager leads scheduling, inventory coordination, and daily service follow-through across dining room and catering functions in partnership with key kitchen staff. Operating across special events, budget management, and staff delegation, this role builds lasting customer relationships while upholding quality control standards and service excellence in every guest interaction.

Duties

• Set and maintain the standard for staff regarding personal hygiene, cleanliness of the restaurant, and interaction among associates, maintaining high quality in service, food, beverage, and other items pertinent to the overall dining experience.
• Create efficient and flexible restaurant schedules in partnership with key kitchen staff to identify specific needs in their respective areas.
• Coordinate with key kitchen staff to obtain necessary food items to cover menus and special events, maintaining awareness of inventory quantity and quality control standards to avoid waste.
• Coordinate with key dining room staff in the preparation and follow-through of daily guest service.
• Note any lapse in service standards experienced by guests and relay awareness and appropriate communication to staff.
• Complete daily, weekly, and monthly reports to forecast business and sales projections.
• Plan schedules, keep track of inventory, and manage budgets.
• Delegate responsibilities to associates and follow up on completion.
• Support the coordination and execution of special events, including reviewing catering prospectus details to ensure accuracy of guest count and managing all rentals, labor, beer, wine, and other variables.
• Build relationships with customers, serving as a representative of the restaurant.

Requirements

• High school diploma or GED preferred.
• Thorough knowledge of the order of service, proper placement of table settings including china, glass, and flatware, food, and beverage as indicated by the kitchen ticket and the guidebook.
• Thorough knowledge of food, including preparation and culinary terminology.
• Excellent oral and written communication skills, with strong attention to detail.
• Ability to interact graciously with the public and handle multiple duties simultaneously.
• Exceptional customer service and problem-solving skills.
• Basic proficiency with MS Office Product Suite preferred.
• Ability to work a flexible schedule based on business needs, including evenings, weekends, and holidays.

A key member of the restaurant management team, the Assistant Restaurant Manager leads front- and back-of-house operations to meet revenue plans, expense and payroll budgets, food cost targets, and service assessments in a high-volume dining environment. Collaborating across corporate partnerships, kitchen leadership, and storewide special event teams, this role develops bench strength for future management positions through strong coaching and leadership.

Functions

• Support the Restaurant Manager in managing, staffing, hiring, purchasing, inventories, and food and beverage service standards.
• Support driving and achieving revenue and expense goals and maintain customer satisfaction.
• Lead the team with safety and sanitation standards and serving standards, and evaluate menu items to ensure guest satisfaction.
• Maintain strong corporate partnerships, execute corporate initiatives, and maintain restaurant standards.
• Support food programs for restaurants and storewide special events.
• Help meet revenue plans, expense and payroll budgets, food cost, core staffing and head count, comment card results, health inspections, service assessments, and internal audits.
• Demonstrate strong leadership and coaching abilities to develop bench strength for future management positions.

Experience & Qualifications

• Two to three years of supervisory or management experience in fine casual dining or a related high-volume, fast-paced restaurant with both front- and back-of-house operations exposure preferred.
• Current state sanitation, ServSafe, and safe alcohol consumption certification preferred.
• Experience working with children preferred.
• Computer skills required for Microsoft Word, Excel, OneNote, Microsoft Teams, Zoom, restaurant reservation systems, POS systems, inventory systems, and basic office equipment.
• Ability to juggle a variety of responsibilities including monitoring service standards for 50-plus employees, ensuring food quality and safety standards, resolving customer and personnel issues, and supporting the ongoing development of new concepts and programs.
• Flexible schedule required, including nights, weekends, and holidays.

Sustained guest satisfaction at the Hershey Lodge depends on the Assistant Restaurant Manager, who oversees staffing, reservations via OpenTable, labor cost controls, and food and beverage training across the Bear's Den and other assigned outlets. Based within a full-service lodge environment and reporting to lodge management, this role ensures that service areas are clean, organized, and consistently aligned with safety, health, and sanitation standards.

Accountabilities

• Proactively monitor and support guest service and hospitality standards.
• Uphold all safety, health, and sanitation standards.
• Supervise employees and manage hiring, termination, development, and scheduling to maintain proper staffing levels.
• Ensure work and service areas are clean and organized, report and follow up on maintenance needs, and coordinate with support departments as needed.
• Coordinate food and beverage training, including regular reviews and updates of standards.
• Control reservations and seating of the restaurant to ensure service standards are maintained, including use of the OpenTable reservation system.
• Control labor and supply costs within budget regarding purchasing and staffing.
• Complete inventories as needed or scheduled, and order and maintain par levels of product inventory.
• Maintain knowledge of all food and beverage offerings, including ingredients, allergens, methods of preparation, and proper service.
• Ensure correct service and cash handling methods are used at all times by staff.

Technical Qualifications

• Completion of high school or GED.
• Post-employment ServSafe and RAMP certification required.
• Minimum of two years of food and beverage or hospitality and tourism experience.
• Minimum of one year of supervisory experience.
• Demonstrated experience managing, coaching, developing, and administering disciplinary actions for staff.
• Leadership, team-building, motivation, and organizational skills.
• Basic computer skills in Microsoft Office, including Word and Excel.
• Knowledge and experience in POS systems.
• Knowledge and use of service, labor, and cost controls in food and beverage is a plus.
• Demonstrated ability to interface and interact professionally with managers, employees, and guests.

As the Assistant Restaurant Manager, this role owns the full scope of team management and daily operations for a food travel retail environment, including recruiting, training, and developing food travel experts alongside managing merchandising standards, inventory levels, and office tasks. The food travel retail team relies on this work to sustain brand compliance, maintain state health and sanitation standards, and drive sales performance through ongoing analysis of sales reports and comparison shopping.

Activities

• Recruit, train, develop, and communicate with a team of food travel experts.
• Implement and maintain guest service standards and brand specifications.
• Maintain all merchandising standards, display presentations, and signing standards, and monitor inventory levels.
• Develop, plan, and assign daily goals, tasks, and team member assignments.
• Manage, supervise, and evaluate team member performance through follow-up to ensure proper completion of assigned tasks and goals, and provide feedback including disciplinary action.
• Monitor sales performance through the analysis of sales reports and comparison shopping.
• Maintain adherence to all company policies and procedures, as well as state health and sanitation standards.
• Manage all office tasks, including management of funds and media, receiving, inventory, purchasing, team member scheduling, and payroll.

Position Requirements

• High school diploma or equivalent.
• Minimum of two years of experience in the food and beverage industry in a management or supervisory capacity.
• Full-service and/or quick-service restaurant experience preferred.
• Proven track record of resolving uncomfortable situations with clients, customers, peers, and direct reports.
• Proven ability to effectively manage conflict and ensure successful outcomes, work under pressure, and deal with high-stress situations while exercising sound judgment and decision-making.
• Excellent written and verbal communication skills.
• Effective organizational maturity to prioritize daily, weekly, monthly, and yearly activities.

Assistant Restaurant Manager oversees daily restaurant operations and financial recordkeeping within a five-star hotel environment, coordinating with the Restaurant Manager and cross-departmental teams to maintain brand standards and service quality. The work directly supports a positive work culture, high-quality guest experiences, and the ongoing training and development of team members through annual performance reviews and solution-focused leadership.

Operational Focus

• Manage and support restaurant operations and achieve business objectives through a customer-centric approach.
• Lead and inspire the team to provide excellent customer service and contribute to building a loved and trusted brand.
• Coordinate with the Restaurant Manager for everyday operations and maintain financial and administrative records.
• Promote the desired work culture and brand standards across the team.
• Conduct annual performance reviews focusing on training and developing team members.
• Coordinate with other departments to maintain a high-quality operation in service and cleanliness.
• Maintain a solution-focused approach and the ability to move quickly in response to business needs.

Knowledge, Skills & Abilities

• Minimum of two years of experience in a similar role in a five-star hotel.
• Strong written and verbal communication skills, with a detail-oriented and organized approach.
• Ability to work in a fast-paced service environment with ever-shifting priorities.
• Strong interpersonal skills with the ability to interact effectively with guests.
• Strong knowledge and application of HACCP procedures.
• Arabic language skills required due to the requirements of the role.
• Ensure that all outlet operations adhere to company and hotel policies and procedures.

The Assistant Restaurant Manager advances in-restaurant operations and team capability across a QSR and hospitality setting, overseeing compliance with WHS, food safety, and liquor licensing legislation while facilitating training for in-house teams, franchise partners, and new managers. Reporting to senior restaurant leadership and working alongside franchise stakeholders, this role produces a proactive and well-coached team that sustains operational standards and upholds internal policies and procedures.

Key Deliverables

• Recruit, train, develop, and communicate with a team of food travel experts.
• Implement and maintain guest service standards and brand specifications.
• Maintain all merchandising standards, display presentations, and signing standards, and monitor inventory levels.
• Develop, plan, and assign daily goals, tasks, and team member assignments.
• Manage, supervise, and evaluate team member performance through follow-up to ensure proper completion of assigned tasks and goals, and provide feedback including disciplinary action.
• Monitor sales performance through the analysis of sales reports and comparison shopping.
• Maintain adherence to all company policies and procedures, as well as state health and sanitation standards.
• Manage all office tasks, including management of funds and media, receiving, inventory, purchasing, team member scheduling, and payroll.
• Responsible Service of Alcohol certification required.
• Assume Business Manager responsibilities in the absence of the Business Manager, including P&L accountability for the restaurant.
• Support the Business Manager with recruitment and manage roster forecasting.
• Comply with marketing initiatives, including sampling and outreach activities.
• Facilitate training for the in-house team, franchise partners, and new managers.
• Ensure compliance with WHS, food safety, and liquor licensing legislation, as well as internal policies and procedures.
• Maintain and update knowledge by completing training modules and reading notices via the online platform and in the restaurant.
• Perform general cleaning, dishwashing, and maintenance of equipment.

Professional Experience

• Responsible Service of Alcohol certification required.
• First Aid certification required.
• Food Safety Supervisor certification required.
• Previous supervisory experience in hospitality or QSR is essential.
• Excellent leadership ability with proven experience developing and coaching others.
• Strong work ethic and a sense of responsibility.
• Proactive and innovative problem-solving skills with the ability to think outside the box.
• Friendly and outgoing with a bold personality.

Embedded within a cruise line food and beverage operation, the Assistant Restaurant Manager develops and executes programs to improve service and product quality while overseeing point-of-sale systems, inventory and purchasing, and reservation management across rotating cruise shifts. Working closely with marine, sales, and administration departments, this role advances crew performance through training, staff incentive programs, and shift manager rotation to ensure adherence to cruise scripts and the highest standards of safety and sanitation.

Areas of Ownership

• Provide exceptional hospitality to guests and staff as prescribed in the RESPECT Service System.
• Rotate as shift manager and ensure adherence to cruise scripts, supervision of staff, quality meal service, and entertainment.
• Gather necessary information from other departments to ensure guest satisfaction, including special requests, additional services, and special timing.
• Conduct pre-cruise meetings and communicate to employees all necessary information regarding the cruise, including seating charts, special bar packages, and boarding procedures.
• Maintain the highest standards of safety for customers and staff, and the highest standards of sanitation in accordance with local regulations and corporate guidelines.
• Develop and execute programs that improve the level of service and product quality.
• Lead by example and maintain the highest level of professionalism, integrity, and sound work habits, and develop strong teamwork within the crew.
• Assist in the training and development of all restaurant staff, and help execute staff incentive programs.
• Maintain good relationships with other departments, including marine, sales, and administration.
• Operate all restaurant systems including point-of-sale, inventory and purchasing, and reservations systems, and reconcile onboard cash and credit sales with the point-of-sale system.
• Review timecards for each shift to ensure accuracy and complete any other assigned duties.
• Maintain uniform and personal grooming in compliance with appearance standards and be prepared to begin work at scheduled time.

Education & Experience

• Bachelor's degree preferred, with one to two years of additional experience.
• Hospitality or culinary degree preferred.
• Smart Serve Certificate required.
• Food Handler's Certificate required.
• Minimum of three years of restaurant supervision experience.
• Mathematical skills in addition, subtraction, multiplication, and division necessary to interpret reports and budgets.
• Ability to successfully manage front-line restaurant staff, train and develop staff, and communicate effectively in oral and written form.
• Demonstrated ability to manage multiple priorities and tasks, and to establish and maintain effective working relationships.
• Ability to listen effectively, assess situations, determine relevant issues, identify solutions, and gain consensus.
• Moderate computer skills essential, including frequent use of Microsoft Office products, point-of-sale systems, and web-based applications.
• Ability to reach, bend, stoop, wipe, push, pull, move, or lift, and wear assigned personal protective equipment as required.
• Availability for work on all major holidays required, including all shifts covering days, weekends, and evenings.

Reporting to hotel food and beverage leadership, the Assistant Restaurant Manager refines service delivery by ensuring brand standards, steps of service, and health and safety guidelines are consistently followed across all outlets of a full-service upscale hotel. Partnering with all supporting departments and leading shift briefings, departmental meetings, and food and beverage training programs, this role strengthens team member performance and guest engagement through proactive coaching and on-floor supervision.

Role Responsibilities

• Provide on-the-floor supervision and support to employees, and coach and develop them to ensure standards are being maintained.
• Review guest comments and respond to any concerns in a timely and professional manner.
• Ensure that service essentials, steps of service, and brand standards are being followed by the team.
• Consistently offer professional, engaging, and proactive guest service while supporting colleagues.
• Motivate, lead, coach, and manage all aspects of team member performance toward achieving exceptional guest service and employee engagement results.
• Support food and beverage training as required, and follow up on training programs to address any additional needs.
• Assist with conducting shift briefings and departmental meetings to ensure that colleagues are well informed and prepared to deliver outstanding service.
• Ensure that the overall cleanliness and safety of the outlets are maintained.
• Develop and maintain close and effective working relationships with all supporting departments.
• Follow and ensure compliance with all corporate, hotel, and departmental policies and procedures, including all health and safety guidelines established by the organization and local government.

Background & Experience

• Diploma or degree in hospitality or hotel administration is an asset.
• Must have valid Serving It Right certification and FoodSafe Level One.
• Wine knowledge at or above WSET Level 2 is an asset.
• Minimum of one to two years of previous supervisory or management experience in food and beverage, preferably in a full-service upscale hotel or upscale restaurant.
• Service-focused personality with a passion for food and beverage.
• Strong interpersonal and problem-solving abilities with a demonstrated ability to lead by example.
• Schedule flexibility required, including early mornings, late nights, weekends, and all holidays.
• Must be able to lift and carry up to 20-plus pounds and stand and walk constantly throughout the shift.

Sitting at the intersection of guest satisfaction management and food and beverage operations, the Assistant Restaurant Manager oversees daily activities across restaurant outlets and banquet and convention spaces, managing staffing levels, inventory controls, and food safety and hygiene standards in line with departmental procedures. Operating across outlet marketing programs, menu design initiatives, and competitor monitoring, this role fosters continuous improvement in service delivery within an international hotel chain environment.

Job Functions

• Oversee the implementation of standards as detailed in the departmental standards and procedures manual.
• Manage everyday activity, plan and assign work, and ensure correct staffing numbers at all times.
• Develop the team and improve performance through coaching and feedback, and create performance and development goals for colleagues.
• Train colleagues to ensure delivery with compliance and to expected standards.
• Ensure all food and beverage facilities, including banquet and convention spaces, are clean and properly stocked to anticipated business volume.
• Notify engineering immediately of any maintenance and repair needs.
• Maintain awareness of food safety and hygiene standards and ensure these standards are implemented and maintained in all service and guest areas, taking corrective action as necessary.
• Establish and achieve quality and guest satisfaction goals, and help guests with requests and complaints to maintain a high level of guest satisfaction.
• Manage outlet food and beverage marketing programs, participate in and maintain system-wide food and beverage marketing programs and promotions, and review and work on menu design and concepts with the chef.
• Ensure food and drinks are securely and safely stored, keep stock replenished to minimize waste, and handle food and beverage inventory procedures including determining minimum and maximum stock levels for all food, beverage, materials, and equipment.
• Keep an eye on competitor activity and industry innovation.

Minimum Qualifications

• Some college and/or advanced training in hospitality, culinary arts, or food and beverage management.
• Five years of working experience, including two to three years in a similar capacity.
• Must possess a valid food hygiene certificate.
• Working experience in an international hotel chain is an advantage.
• Strong communication skills.
• Ability to interact with guests, employees, and third parties.
• Commitment to work rotating shifts, weekends, and public holidays.

A key member of the restaurant leadership team, the Assistant Restaurant Manager guides day-to-day operations across a multi-outlet quick-service restaurant environment in Australia, coaching and supporting employees to maximize sales, operating efficiency, and profit in accordance with company policies and procedures. Collaborating across shift supervisors, team members, and recruitment stakeholders, this role cultivates a positive culture and ensures that only trained and certified employees undertake assigned tasks.

What You'll Do

• Assist in the management of the restaurant in accordance with company policies and procedures, including coaching and supporting employees in maximizing sales, operating efficiency, and profit.
• Assume overall responsibility for the correct implementation of the Workplace Health and Safety program for employees, customers, contractors, and other visitors on company property.
• Provide all employees with the appropriate training and resources to perform their duties safely.
• Assist with and coordinate the effective recruitment and selection of team members.
• Ensure tasks are only undertaken by employees who are trained and certified to perform them.
• Assist with the implementation of restaurant training programs for shift supervisors and team members, and train and develop team members to meet operational standards and expectations.
• Monitor performance and implement performance management where required.
• Promote a positive culture in the restaurant and act as a role model.

Required Qualifications

• Demonstrated management experience of a minimum of three years, with an emphasis on operations in a retail and/or consumer-oriented service industry, preferably in a multi-outlet food or quick-service restaurant environment.
• Tertiary qualification at degree level or near completion preferred.
• Proven leadership, time management, and planning experience.
• Sound communication and interpersonal skills.
• Customer and supplier-facing team development and strong resolution skills are an advantage.
• Ability to manage and develop a team within a highly complex environment.

The Assistant Restaurant Manager advances team morale and service standard compliance by running shifts, coaching team members, and acting as the liaison between front-line staff and the management team across a multi-department hospitality site. Serving as a direct support to the general manager and front-of-house manager, this role oversees stock par levels, weekly stock counts, daily invoicing, labor management, and quarterly audit compliance to ensure strong guest experiences and brand-consistent site aesthetics.

Day-to-Day Responsibilities

• Work closely with the general manager, front-of-house manager, and team to drive team morale and engagement.
• Run shifts and coach team members to ensure service standards are met.
• Ensure all team members are opening and closing the business to the correct standard.
• Support the general manager and front-of-house manager to ensure all team members are onboarded, inducted, and supported with the right training plan.
• Support the general manager in managing labor accordingly.
• Count and manage stock results on a weekly basis, and work with the management team to ensure stock par levels are always correct.
• Support daily invoicing and transfers being recorded correctly.
• Ensure the site is passing quarterly audits with internal independent bodies and government bodies, and that all health and safety standards are compliant.
• Ensure the site is providing great guest experiences, identify trending issues, and support and train the team to rectify any issues and achieve strong results on review platforms.
• Act as the liaison between front-line team members and the management team, and communicate changes within the business effectively across all departments.
• Ensure the aesthetics of the site meet brand standards and report any issues to relevant departments for resolution.

Qualifications & Experience

• Proven experience in the same or a similar role in the food and beverage, restaurant, or hospitality industries.
• Excellent written and verbal communication skills.
• Ability to plan, prioritize, and manage time effectively.
• Outstanding customer service and leadership capabilities.
• Computer skills including MS Office and Windows or Mac.
• Awareness and sensitivity to different cultural sensibilities required, given work with an international team and audience.

As the Assistant Restaurant Manager, this role leads a luxury service team through a European ten-course service model, managing opening and closing duties, pre-shift meetings, SOP implementation, and POS and reservations system updates to sustain service excellence across an upscale dining environment. The fine dining team relies on this work to achieve service targets, maximize incentive opportunities, and continuously elevate overall guest experiences through collaborative contribution and creative input.

Scope of Work

• Lead and coach an experienced luxury service team to ensure performance, talent, and service excellence via a European service model of ten exquisitely prepared and presented courses.
• Motivate all team members to achieve service targets and maximize incentive opportunities.
• Manage opening and closing duties and responsibilities, lead pre-shift meetings, attend management meetings, and ensure dining menus are prepared and current.
• Work cohesively and collaboratively with all team members and contribute creative ideas to further elevate overall guest experiences.
• Provide administrative support, including preparing and implementing SOPs, updating reservations and POS systems, supporting recruitment and employee onboarding and training, managing inventory, and writing reports.

Skills & Qualifications

• College or university graduate with two-plus years of supervisory experience in an upscale restaurant environment.
• Graduate of or currently enrolled in an internationally recognized Sommelier program or WSET program preferred.
• Passion for delighting guests with outstanding dining experiences.
• Proven track record of leadership and coaching a team for high performance.
• Computer literacy including Word, Excel, and inventory platforms.
• Ability to work day, evening, and weekend shifts as scheduled.

Assistant Restaurant Manager oversees food and beverage service delivery to consistently meet hotel and brand standards, controlling customer flow and front- and back-of-house interaction throughout service while managing team member schedules, stock, and wastage levels. The work directly supports maximized sales opportunities, accurate transaction management, and a high-caliber team through supervisory development and flexibility across a range of outlet environments.

Work Activities

• Manage food and beverage service to consistently meet high standards as defined by hotel and brand standards.
• Effectively control the flow of customers and the interaction between front- and back-of-house throughout service.
• Ensure team members maximize all sales opportunities and consistently maintain brand standards and high levels of customer service.
• Handle all customer inquiries in an appropriate and professional manner.
• Accurately manage all transactions during service.
• Manage team member schedules, stock, and wastage levels.

Requirements

• Previous experience in organizing food and beverage service in a range of outlets.
• Experience in supervising a team.
• Ability to demonstrate delegation skills.
• Flexibility to respond quickly and positively to a range of work situations.
• Passion for developing others to be part of a winning team.

The Assistant Restaurant Manager executes daily operational and administrative support across a luxury hotel restaurant, coordinating compliance with hygiene and quality regulations alongside staff training and high-performance standards. Working in close cooperation with the Restaurant and Bar Manager and drawing on expertise in food and beverage systems and MS Office, this role guides team development and ensures that all outlet operations reflect the quality expectations of a luxury hospitality environment.

Performance Expectations

• Support the Restaurant Manager in all operational and administrative tasks and represent the Restaurant Manager during absence.
• Ensure excellent guest experiences with consistent quality through operational presence and support.
• Lead, motivate, and train employees regularly to maintain high performance standards.
• Ensure compliance with and control of hygiene and quality regulations.
• Maintain close cooperation with the Restaurant and Bar Manager.

Experience & Qualifications

• Completed vocational training and several years of professional experience in a comparable position.
• Very good knowledge of spoken and written German and English.
• Good knowledge of MS Office and common food and beverage systems.
• High quality awareness with an affinity for luxury.
• Good understanding of numbers and strong business acumen.
• Innovative and entrepreneurial thinking with high commitment and a strong sense of responsibility.
• Hands-on mentality with a goal-oriented and agile work approach.