Job Summary:
As an Assistant Restaurant Manager (ARM), you will play a key role in supporting the Restaurant Manager in achieving sales, profit, and operational excellence. There are multiple levels within the ARM role, ranging from entry-level to more experienced positions. Your exact responsibilities will be tailored to your experience and the specific needs of the restaurant.
Key Responsibilities:
Depending on your level of experience, your duties may include but are not limited to:
1. Sales and Marketing:
- Overseeing the implementation of local store marketing initiatives and new product launches.
- Monitoring and analyzing sales performance, providing recommendations to improve sales.
- Managing business channels, including dine-in, take-out, and specific promotional activities.
2. Operational Management:
- Leading shift operations, ensuring compliance with food safety, cleanliness, and service standards.
- Managing variable and labor costs, including stock forecasting, inventory management, and cash control.
- Ensuring the restaurant meets or exceeds financial targets, including sales and profit goals.
3. People Management:
- Training, developing, and evaluating crew members, Crew Leaders, and Management Trainees.
- Overseeing the implementation of the Crew Learning System (CLS) and ensuring all staff meet training requirements.
- Acting as a role model for the team, leading by example, and fostering a positive work environment.
4. Quality and Customer Experience:
- Ensuring that food safety, cleanliness, and service standards are consistently met or exceeded.
- Handling customer complaints and ensuring customer satisfaction through proactive service management.
- Implementing initiatives to improve customer satisfaction and drive repeat business.
5. Safety and Compliance:
- Acting as the Food Safety Compliance Officer, ensuring all food safety standards are met.
- Leading safety and security efforts within the restaurant, ensuring a safe environment for customers and staff.
Requirements:
Seeking candidates with varying levels of experience, from entry-level to seasoned managers:
- Education: Bachelor’s degree, preferably in Hotel and Restaurant Management or any business-related course.
- Experience:
- ARM 1: At least 2 years of experience as an Assistant Manager or Supervisor in restaurant/food service or retail operations.
- ARM 2: At least 1 year of experience in a similar role.
- ARM 3: Open to candidates with no specific prior experience but with a passion for restaurant operations and customer service.
Skills:
- Strong leadership and people management skills.
- Excellent communication and problem-solving abilities.
- Proficiency in operational management, including inventory, cost control, and quality assurance.
- Ability to work in a fast-paced environment and manage multiple priorities.
