Assistant Restaurant Manager

• 1. Restaurant OperationsSupervise daily opening and closing operations.
• Ensure the restaurant is fully operational and service-ready before opening.
• Monitor dining area, kitchen, counter, takeaway and delivery operations.
• Ensure SOPs and operational standards are followed consistently.
• Coordinate between kitchen, service, cashier and management teams.
• Identify operational issues and resolve them quickly.
• 2. Team ManagementSupervise restaurant staff during assigned shifts.
• Allocate duties and prepare daily shift responsibilities.
• Monitor attendance, grooming, punctuality and discipline.
• Train new employees on restaurant SOPs and service standards.
• Conduct regular briefings before service.
• Motivate the team and maintain a positive working environment.
• Escalate performance or disciplinary issues to the Restaurant Manager.
• 3. Customer ServiceEnsure excellent customer service and hospitality standards.
• Handle customer complaints and resolve issues professionally.
• Monitor customer feedback and identify recurring concerns.
• Ensure orders are served accurately and within the required service time.
• Personally assist in handling high-value or VIP customers when required.
• 4. Food Quality & HygieneMonitor food presentation, portion control and consistency.
• Ensure food is prepared and served according to approved recipes and SOPs.
• Monitor kitchen hygiene, personal hygiene and sanitation.
• Ensure proper temperature control and food storage practices.
• Conduct regular checks of cleaning and sanitation standards.
• Ensure FSSAI and internal food-safety procedures are followed.
• 5. Inventory & Cost ControlAssist in monitoring daily stock levels.
• Coordinate with the kitchen/store team for stock requirements.
• Monitor wastage, breakage and pilferage.
• Ensure proper FIFO/FEFO practices.
• Conduct regular stock verification as assigned.
• Report unusual consumption or stock variance to management.
• Help control food, packaging and operational costs.
• 6. Sales & RevenueSupport the Restaurant Manager in achieving daily and monthly sales targets.
• Monitor sales performance during each shift.
• Encourage upselling and cross-selling by the service team.
• Promote high-margin and promotional products.
• Monitor average order value and customer conversion wherever applicable.
• Analyse basic sales trends and report observations to management.
• 7. Cash & BillingSupervise billing and POS operations.
• Ensure all orders are properly entered into the POS system.
• Monitor cash, card, UPI and online payment transactions.
• Assist with daily cash reconciliation.
• Ensure discounts, complimentary orders and voids are properly authorised.
• Report any billing discrepancies immediately.
• 8. Vendor & Delivery CoordinationCoordinate with suppliers and delivery partners when required.
• Ensure received materials meet quantity and quality requirements.
• Report shortages, damages or quality issues.
• Coordinate with online delivery platforms and resolve operational issues.
• 9. Maintenance & SafetyConduct regular checks of restaurant equipment and facilities.
• Report equipment breakdowns and maintenance requirements.
• Ensure fire-safety and emergency procedures are followed.
• Maintain cleanliness of customer and staff areas.
• Ensure workplace safety standards are maintained.
• 10. Reporting & AdministrationPrepare or assist with daily operational reports.
• Maintain shift handover records.
• Report sales, wastage, stock issues, customer complaints and staff issues.
• Maintain checklists and operational documentation.
• Provide regular updates to the Restaurant Manager.
• Assist management in implementing new SOPs, promotions and operational initiatives.

Shift ResponsibilitiesThe Assistant Restaurant Manager should be capable of independently managing a shift when the Restaurant Manager is unavailable.

During the shift, the Assistant Manager is expected to ensure:

People → Product → Service → Hygiene → Sales → Cost → Customer Satisfaction