Assistant Restaurant Manager

Job description: The Assistant Restaurant Manager will support the General Manager in overseeing the daily operations of Narbona Key Biscayne, ensuring efficient and profitable operations while upholding the restaurant's reputation and ethos. This role requires a capable leader who can assist in managing both the operational and strategic aspects of the restaurant, including staff management, customer satisfaction, financial performance, and compliance with health and safety regulations.

Key Responsibilities:

Operational Management:

Assist in overseeing the daily operations of the restaurant, ensuring smooth service delivery. Support inventory management, ensuring stock levels are maintained and costs are controlled. Ensure that all equipment is operational and maintained properly.

Staff Management:

Assist in recruiting, training, supervising, and evaluating restaurant staff. Foster a positive and productive working environment. Help in scheduling shifts and managing labor costs in line with budgetary requirements.

Customer Service:

Ensure high standards of customer service are maintained. Handle customer complaints and feedback effectively and efficiently. Develop strategies to increase customer satisfaction and loyalty.

Financial Management:

Support the General Manager in preparing and managing the restaurant's budget. Monitor financial performance and assist in implementing measures to achieve financial targets. Conduct regular financial reporting and analysis.

Health and Safety:

Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections and implement corrective actions as necessary. Train staff on health and safety standards and practices.

Marketing and Promotion:

Support the development and implementation of marketing strategies to attract new customers and retain existing ones. Coordinate with the marketing team for promotions and special events.

Strategic Planning:

Assist in developing and implementing operational policies and procedures. Contribute to the development of the restaurant's business strategy.

Qualifications:

Education:

Associate's degree in Hospitality Management, Business Administration, or a related field is preferred.

Experience:

Minimum of 3 years of experience in restaurant management, with a proven track record in a supervisory role.

Skills:

Strong leadership and managerial skills. Excellent communication and interpersonal skills. Financial acumen and experience in budget management. Ability to handle stressful situations and resolve conflicts. Proficiency in restaurant management software and MS Office.

Work Environment:

This position requires flexibility to work various shifts, including evenings, weekends, and holidays. The role involves standing for extended periods and moving around the restaurant.