The All Day Dining Restaurant Assistant Manager supports the Restaurant Manager in overseeing daily operations, ensuring excellent guest experiences, and maintaining service quality. This role involves supervising the restaurant team, managing reservations, assisting with inventory and cost control, and ensuring compliance with hygiene and safety standards. The Assistant Manager also helps drive revenue and optimize operational efficiency while upholding brand standards.

Key Responsibilities:Operations Guest ServiceOversee daily restaurant operations to ensure smooth service during breakfast, lunch, and dinner shifts.Ensure all guests receive outstanding service by maintaining high hospitality standards.Handle guest inquiries, complaints, and special requests professionally and efficiently.Monitor table turnover, reservations, and seating arrangements to maximize efficiency.Assist in managing restaurant layout and ambiance to enhance guest experience.Team Leadership TrainingSupervise, train, and motivate restaurant staff, including servers, hosts, and bartenders.Assist in scheduling and shift planning to ensure adequate staffing levels.Conduct pre-shift briefings and ensure clear communication between the front-of-house and kitchen teams.Foster a positive team culture and encourage professional development among staff.Financial Cost ControlAssist in monitoring restaurant revenue, costs, and profitability.Support in managing budgets, controlling labor costs, and reducing waste.Oversee inventory management, ensuring proper stock levels and minimizing shortages.Assist in implementing upselling techniques to maximize food and beverage sales.Health, Safety ComplianceEnsure compliance with food safety, hygiene, and sanitation regulations.Enforce health and safety policies, including fire safety and emergency procedures.Monitor equipment maintenance and report any issues to the appropriate department.

The All Day Dining Restaurant Assistant Manager supports the Restaurant Manager in overseeing daily operations, ensuring excellent guest experiences, and maintaining service quality. This role involves supervising the restaurant team, managing reservations, assisting with inventory and cost control, and ensuring compliance with hygiene and safety standards. The Assistant Manager also helps drive revenue and optimize operational efficiency while upholding brand standards.

Key Responsibilities:Operations Guest ServiceOversee daily restaurant operations to ensure smooth service during breakfast, lunch, and dinner shifts.Ensure all guests receive outstanding service by maintaining high hospitality standards.Handle guest inquiries, complaints, and special requests professionally and efficiently.Monitor table turnover, reservations, and seating arrangements to maximize efficiency.Assist in managing restaurant layout and ambiance to enhance guest experience.Team Leadership TrainingSupervise, train, and motivate restaurant staff, including servers, hosts, and bartenders.Assist in scheduling and shift planning to ensure adequate staffing levels.Conduct pre-shift briefings and ensure clear communication between the front-of-house and kitchen teams.Foster a positive team culture and encourage professional development among staff.Financial Cost ControlAssist in monitoring restaurant revenue, costs, and profitability.Support in managing budgets, controlling labor costs, and reducing waste.Oversee inventory management, ensuring proper stock levels and minimizing shortages.Assist in implementing upselling techniques to maximize food and beverage sales.Health, Safety ComplianceEnsure compliance with food safety, hygiene, and sanitation regulations.Enforce health and safety policies, including fire safety and emergency procedures.Monitor equipment maintenance and report any issues to the appropriate department.Diploma or degree in Hospitality Management, Restaurant Management, or a related field preferred.2 years of experience in a restaurant or food beverage operation, with at least 1 year in a supervisory role within a luxury hotel.Strong knowledge of restaurant operations, service standards, and food safety regulations.Excellent leadership, problem-solving, and communication skills.Ability to multitask in a fast-paced environment and work flexible hours, including weekends and holidays.Experience with point-of-sale (POS) systems and basic financial reporting.Passion for hospitality and delivering exceptional guest experiences.Advanced English levelDiploma or degree in Hospitality Management, Restaurant Management, or a related field preferred.2 years of experience in a restaurant or food beverage operation, with at least 1 year in a supervisory role within a luxury hotel.Strong knowledge of restaurant operations, service standards, and food safety regulations.Excellent leadership, problem-solving, and communication skills.Ability to multitask in a fast-paced environment and work flexible hours, including weekends and holidays.Experience with point-of-sale (POS) systems and basic financial reporting.Passion for hospitality and delivering exceptional guest experiences.Advanced English level