Assistant Restaurant Manager

Also known as: Assistant Food Service Manager, Food Service Supervisor, Duty Manager

As an assistant restaurant manager in a fine dining restaurant your role is to support the manager with the operation of the restaurant, to maximise sales and retain customers. The assistant restaurant manager may plan staff rotas, develop menus and plate the dishes.

Your day-to-day duties may involve:
• creating menus
• managing budgets
• maintaining health and hygiene standards
• co-ordinating the kitchen and waiting staff
• plating dishes

During the breakfast, lunch and dinner service you’ll supervise the kitchen staff and waiters to ensure it is running smoothly. You’ll ensure the food is correctly prepared and the dishes come out on time. Before the restaurant opens you will work the manager, head chef and sommelier to create new seasonal food and drink menus.

As well as co-ordinating the practical aspects of the restaurant you will be help the manager with budgets, sales targets and purchasing stock. Fine dining restaurants use fresh ingredients that have a low shelf life, therefore you’ll work with the manager to purchase stock regularly. You will also implement HR practices by training and developing your staff to have high standards of customer service and care. Most of your time will be spent shadowing the manager, learning about running a restaurant. 

As a senior member of the team it’s your responsibility to ensure your staff are aware of health and safety laws. You will ensure the administration procedures are complete and make sure your team members are well presented and punctual.