The Assistant Restaurant Manager is responsible for overseeing and coordinating the planning, organization, training, and leadership required to achieve key objectives in sales, cost management, employee retention, guest service and satisfaction, food quality, and cleanliness and sanitation

Key Performance Areas (KPAs)

•          Policy and Standards Implementation

•          Customer Relationship Management

•          Food and Product Quality Control

•          Food Safety and Cleanliness

•          Inventory and Cost Management

•          Financial Management

•          Employee Training and Development

•          Recruitment and Staffing

•          HR Policies and Team Harmony

•          Operational Flexibility

•          Staff Development

•          Product Knowledge and Training

•          Equipment Maintenance

•          Delivery and Receiving Procedures

•          Employee Performance Appraisal

Duties & Responsibilities

Policy and Standards Implementation

• Applies all policies, procedures, standards, specifications, guidelines, and training

programs to ensure smooth and efficient operations.

Customer Relationship Management

• Builds strong relationships with customers to foster loyalty and increase retention.

• Handles complaints and resolves issues to maintain customer satisfaction.

Food and Product Quality Control

• Ensures all food and products are consistently prepared and served according to the

restaurant’s recipes, portioning, cooking, and serving standards.

Food Safety and Cleanliness

• Ensures adherence to all food safety, cleaning, and sanitation standards in the

restaurant.

Inventory and Cost Management

• Manages inventory by ordering goods according to par level stock to control costs,

reduce waste, and minimize inventory variance.

• Responsible for managing food waste.

Financial Management

• Oversees petty cash and ensures proper documentation is maintained.

• Controls cash and receipts by adhering to restaurant cash handling and

reconciliation procedures.

Employee Training and Development

• Achieves company objectives in sales, service, quality, facility appearance, sanitation,

and cleanliness through training employees and creating a positive, productive

working environment.

Recruitment and Staffing

• Conducts interviews for recruiting team members and filling vacancies according to

the annual restaurant manpower plan.

• Maintains an up-to-date staffing needs plan.

HR Policies and Team Harmony

• Ensures the application of all HR policies and regulations.

• Develops a positive work environment to promote team harmony and enhance

productivity.

Operational Flexibility

• Fills in as needed to ensure guest service standards and operational efficiency are

maintained.

Staff Development

Continuously develops staff by providing ongoing feedback, setting performance

expectations, and conducting performance reviews.

Product Knowledge and Training

• Ensures all team members are knowledgeable about new products and addresses

discrepancies in product knowledge.

• Administrative and Organizational Duties

• Prepares required paperwork, including forms, reports, and schedules, in an organized

and timely manner.

Equipment Maintenance

• Ensures all equipment is kept clean and in excellent working condition through

personal inspection and adherence to preventative maintenance programs.

Delivery and Receiving Procedures

• Ensures products are received in the correct unit count and condition and that

deliveries comply with restaurant receiving policies.

Employee Performance Appraisal

• Oversees and ensures the timely completion of employee performance appraisals,

following restaurant policies on performance evaluations.

Key Performance Indicators (KPIs)

All policies, procedures, and guidelines are 100% applied across the restaurant.

• Guests’ complaints are promptly and effectively handled, with a continuous reduction

in complaints over time.

• BPA reports consistently exceed 90%, reflecting high operational standards.

• P&L results meet or exceed the budget set, ensuring financial targets are achieved.

• Personnel turnover rate is maintained below 10% per month on a quarterly basis.

• All required administrative tasks are reported in a timely and organized manner.

• Food safety reports consistently score over 90%, ensuring high hygiene and safety

standards.