Assistant Restaurant Manager: Hands-On Ops Leader

Purpose

As an Assistant Restaurant Manager, you are at the forefront of creating a variety of dining experiences that showcase exceptional taste and service. Your experience and guidance ensure the restaurant operates like a well-oiled machine, conjuring up unforgettable dining experiences that linger long after the plates are cleared.

Primary Responsibilities

• Overseeing the restaurant's daily operations, actively participating during peak hours as a hands-on leader
• Recruiting, training, and supervising restaurant staff to ensure all members are engaged and performing at their best
• Manage budgets, rostering, controlling costs, and optimising revenue through pricing strategies, portion control, and inventory management
• Stay informed about the latest trends in the Food & Beverage, Hospitality, and Food Industries
• Collaborate closely with the Restaurant Manager and Head/ Executive Chef in creating menus, wine lists, and beverage offerings

Skills and Experience

• Prior experience leading teams in a Food & Beverage environment
• Flexibility to accommodate a varied work schedule, including mornings, evenings, weekends, and public holidays
• Exceptional organisational skills with a knack for prioritisation and a keen sense of urgency
• Demonstrated ability to maintain composure and effectiveness when faced with high-pressure situations
• Possession of a valid RSA or an equivalent qualification for the specific Country / State / Territory
• Proven track record in managing budgets, overseeing inventory, and creating staff schedules
• Effective communicator with adept skills in stakeholder management, both internally and externally

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