Assistant Restaurant Manager

Responsibilities:

• Oversee all aspects of restaurant operations including frontofhouse backofhouse and guest services.
  
• Develop and implement operational strategies to optimize efficiency productivity and profitability.
  
• Monitor daily operations ensuring adherence to quality standards service protocols and health and safety regulations.
  
• Recruit train supervise and motivate a team of employees including servers chefs hosts/hostesses and support staff.
  
• Create work schedules assign tasks and manage staffing levels to meet operational needs.
  
• Ensure exceptional customer service by setting service standards monitoring guest interactions and addressing feedback.
  
• Develop and execute sales strategies to maximize revenue and meet financial targets.
  
• Monitor and analyze key financial metrics including labor cost food and beverage wastage and revenue variance.
  
• Implement strategies to optimize labor scheduling minimize wastage and control costs without compromising quality or service.
  
• Conduct regular menu reviews to identify opportunities for improvement and introduce new dishes or specials.
  
• Maintain inventory levels monitor stock rotation and minimize wastage to control costs.
  
• Ensure compliance with local health safety and sanitation regulations.
  
• Ensure compliance with quality standards regulations and guidelines set by local municipalities and health departments.
  
• Monitor and ensure timely service delivery to meet or exceed customer expectations.
  
• Implement measures to maintain food and beverage quality standards and consistency.
  
• Manage and maintain a positive store rating on thirdparty delivery aggregators platforms.
  
• Prepare and analyze financial reports including sales reports profit and loss statements and budget reviews.
  

Requirements

• A bachelors degree in hospitality management Business Administration or a related field is preferred.
  


• Proven experience as an Outlet Manager or in a similar leadership role in the food service industry preferably in a Lebanese Restaurant
  


• Indepth knowledge of restaurant operations including frontofhouse and backofhouse functions.
  


• Strong leadership and people management skills with the ability to motivate and inspire a diverse team.
  


• Excellent interpersonal and communication skills (English and Arabic) with a customercentric approach.
  


• Solid understanding of financial management principles including budgeting cost control and revenue optimization.
  


• Proficiency in using restaurant management software and computer applications.
  


• Ability to remain calm and make effective decisions in highpressure situations.
  


• Flexibility to work evenings weekends and holidays as required.