This standard assistant restaurant manager job description is a helpful template for employers to use on their careers pages and different job boards. Applicants can also use this information as a career guide as they take on higher-level roles or start a new career path in the restaurant industry.
With 1.2 million job openings in the restaurant and accommodations industries since 2023, there is plenty of runway for those interested in becoming an assistant restaurant manager, making it a rewarding career choice with plenty of opportunities for growth and advancement, especially today.
Assistant Restaurant Manager Job Description
The assistant restaurant manager supports the restaurant manager by assisting with staffing, scheduling, inventory management and menu planning decisions, and ensuring compliance with all relevant health and safety regulations.
They may also act as the face of the restaurant and represent its quality service, values and mission under the guidance of the restaurant manager.
Assistant Restaurant Manager Responsibilities
Assistant restaurant manager duties include:
- Staff management: Managing and supervising the restaurant staff, including training new employees, creating schedules and enforcing policies and procedures.
- Excellent customer service: Ensuring customers have a wonderful experience by greeting them, handling complaints and monitoring the staff’s quality of service.
- Inventory control: Supervising inventory levels, placing orders and keeping accurate inventory records.
- Financial oversight: Overseeing the restaurant’s finances, monitoring sales, controlling costs and preparing financial reports.
- Health and safety assurance: Guaranteeing a clean and safe environment for customers and employees alike by staying up to date with health and safety policies, ensuring their implementation and conducting inspections and training staff in food handling and safety procedures, as needed.
- Marketing and promotions: Promoting the restaurant through social media, advertising and other marketing channels, as needed.
Assistant restaurant manager duties can change depending on the type, size and location of the restaurant. This role requires flexibility and adaptability in managing the restaurant and its staff.
Assistant Restaurant Manager Job Training & Education
A high school diploma or equivalent is normally required for this position. Considering the nature of this role, most assistant restaurant manager job descriptions need candidates to have experience in the hospitality industry, working in roles such as restaurant server, concierge, host and bartender.
This helps ensure they have a solid understanding of restaurant and basic hospitality operations and can effectively manage and lead their team.
Essential Skills & Qualifications for an Assistant Restaurant Manager Job
Here are the key skills and qualifications required to perform assistant restaurant manager duties.
- Leadership: To guide and motivate a team of employees, make decisions, delegate tasks and supervise performance in a fast-paced environment.
- Communication: To communicate clearly, professionally and timely with employees, customers and management.
- Customer service: To provide excellent customer service, handle complaints and conflicts and create a positive dining experience.
- Organizational: To manage multiple tasks and responsibilities, including scheduling, inventory management and financial record-keeping.
- Basic math: To perform simple calculations like calculating sales, handling cash transactions, providing accurate change to customers and managing cash registers.
- Knowledge of food and beverage service: To have a good understanding of food and beverage service, including menu items, preparation methods and service standards.
- Health and safety: To stay up to date with health and safety regulations and procedures, including food handling and sanitation guidelines.
- Availability to work flexible hours: To be ready to work various shifts, including early mornings, late nights, weekends and holidays, and adapt to the changing needs in the restaurant industry.
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