Overview:
The Assistant Restaurant Manager (ARM) supports the General Manager in overseeing the daily operations of the restaurant. This role involves managing staff, ensuring customer satisfaction, maintaining inventory, and assisting in financial management. The ARM is a key figure in ensuring that the restaurant operates efficiently and effectively, stepping in to handle challenges and lead the team in the GM’s absence.

Responsibilities:

Operational Support: Assist the GM in managing the day-to-day operations of the restaurant. This includes opening and closing procedures, ensuring that staff are following protocols, and troubleshooting any operational issues that arise.
Staff Supervision: Supervise and mentor staff, including servers, cooks, and hosts. The ARM is responsible for ensuring that all team members are performing their duties efficiently and that they are providing high-quality service to customers. This includes scheduling shifts, monitoring attendance, and providing on-the-job training.
Customer Service: Work closely with the team to ensure that customers have a positive dining experience. This includes addressing customer complaints, managing reservations, and ensuring that service is prompt and courteous. The ARM should lead by example, demonstrating excellent customer service skills and ensuring that the team does the same.
Inventory Management: Assist the GM in managing inventory, including ordering supplies, checking deliveries, and maintaining stock levels. The ARM is responsible for ensuring that the restaurant has the necessary ingredients and supplies to operate smoothly and that inventory is managed efficiently to minimize waste and control costs.
Financial Management: Support the GM in managing the restaurant’s finances, including monitoring daily sales, managing cash flow, and assisting with budgeting and forecasting. The ARM may also be responsible for handling cash deposits, managing petty cash, and ensuring that financial records are accurate and up to date.
Compliance and Safety: Ensure that the restaurant complies with all health and safety regulations, including food safety standards, cleanliness protocols, and labor laws. The ARM is responsible for conducting regular safety inspections, addressing any potential hazards, and ensuring that all staff are trained in safety procedures.
Training and Development: Assist in the training and development of staff, ensuring that they have the skills and knowledge necessary to perform their roles effectively. This includes conducting performance reviews, providing feedback, and identifying opportunities for professional development.
Marketing and Promotions: Work with the GM to develop and implement marketing strategies to attract customers and increase sales. This may include organizing special events, creating promotions, and managing the restaurant’s social media presence.

Qualifications:

Associate’s or Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
A minimum of 3 years of experience in a supervisory role within the restaurant industry.
Strong leadership and communication skills, with the ability to manage and motivate a team.
Excellent customer service skills, with a focus on creating a positive dining experience for customers.
Proficiency in inventory management, financial management, and basic accounting.
Knowledge of food safety regulations and best practices in restaurant operations.
Ability to work flexible hours, including nights, weekends, and holidays.

Working Conditions:
The ARM works in a fast-paced, dynamic environment and may be required to work long hours, including weekends and holidays. The role involves standing for extended periods and managing multiple tasks simultaneously. The ARM must be able to handle stress and maintain a positive attitude, even during busy shifts.