Assistant Manager - Restaurant

About the role

The Assistant Manager supports the Restaurant Manager in overseeing daily front‑of‑house and back‑of‑house operations. This role ensures staff are trained, schedules are managed, and service standards are consistently met to drive revenue and guest satisfaction.

Key responsibilities

• Coordinate pre‑opening activities, including staffing, training, stocking, menu development, budgeting and marketing to achieve a ready‑to‑open restaurant.
• Supervise FOH and BOH teams, ensuring they understand daily requirements and maintain high operational standards.
• Manage staff schedules, attendance records, leave rosters and address absenteeism promptly.
• Oversee inventory, purchasing, stock storage, and monthly inventory control.
• Prepare and analyze profit & loss statements, budgets, and sales reports to meet revenue targets.
• Ensure health, safety, hygiene and fire‑life safety standards are adhered to by all staff.
• Handle PR and marketing activities to maximise footfall and sales.

Required profile

• Demonstrated ability to lead and motivate restaurant teams while treating staff fairly and courteously.
• Strong organisational skills for scheduling, inventory management and administrative procedures.
• Experience in financial management, including budgeting, cost control and P&L analysis.
• Knowledge of health, safety and hygiene regulations within a food‑service environment.
• Effective communication skills to coordinate between kitchen, service staff and external partners.