Assistant Restaurant Manager

Assistant Restaurant Manager (ARM)

Company

AMA Café

Location

South Delhi

Department

Operations

Reports To

Restaurant Manager / Operations Head

Experience

3–6 years in F&B / Restaurant Operations

About the Role

AMA Café is looking for a hands-on and customer-focused Assistant Restaurant Manager (ARM) to support the smooth and efficient functioning of our South Delhi outlet.

The ARM will be responsible for assisting with daily restaurant operations, supervising the service team, maintaining high standards of hospitality and guest experience, ensuring SOP compliance, supporting sales targets, and coordinating with the Kitchen, Bar, Bakery, Store, HR, and Accounts teams.

The ideal candidate should have strong leadership skills, excellent communication, a passion for hospitality, and the ability to manage operations in a fast-paced restaurant environment.

Key Responsibilities1. Restaurant Operations

Assist the Restaurant Manager in managing the overall day-to-day operations of the outlet.

Supervise restaurant operations during assigned shifts and ensure smooth service.

Ensure proper opening and closing procedures are followed.

Maintain high standards of service, cleanliness, hygiene, grooming, and restaurant presentation.

Ensure all operational SOPs and company policies are followed.

Ensure proper manpower deployment across service areas.

Coordinate closely with the Kitchen, Bar, Bakery, and Store teams for smooth operations.

Team Management

Supervise, guide, and motivate the restaurant team during shifts.

Allocate duties and responsibilities effectively.

Conduct daily pre-shift briefings and communicate operational priorities.

Monitor attendance, punctuality, grooming, discipline, and performance.

Train and coach team members on service standards and SOPs.

Support the Restaurant Manager in team performance reviews and development.

Identify manpower requirements and coordinate with the Restaurant Manager and HR.

Guest Experience & Hospitality

Ensure every guest receives a warm, professional, and consistent hospitality experience.

Maintain high standards of guest service throughout the dining experience.

Handle guest queries, feedback, and complaints professionally and promptly.

Take ownership of guest concerns and ensure appropriate resolution.

Monitor table service, order accuracy, service speed, food presentation, and overall guest satisfaction.

Build positive relationships with regular guests.

Sales & Business Performance

Support the Restaurant Manager in achieving daily, weekly, and monthly sales targets.

Monitor sales performance during shifts.

Encourage effective upselling and suggestive selling by the service team.

Ensure promotions and special offers are implemented correctly.

Monitor table turnover and service efficiency.

Identify opportunities to improve sales and guest engagement.

Inventory & Cost Control

Monitor the usage of food, beverages, packaging, crockery, cutlery, and other operational supplies.

Minimize wastage, breakage, and unnecessary consumption.

Ensure proper handling and storage of restaurant equipment and supplies.

Coordinate with the Store and Kitchen teams regarding stock requirements.

Report stock discrepancies, wastage, breakages, and operational losses to the Restaurant Manager.

POS, Billing & Cash Handling

Ensure accurate billing and POS operations.

Monitor payments and transactions during the shift.

Ensure discounts, complimentary items, voids, and refunds are processed strictly as per company policy.

Assist with shift closing and cash-handling procedures where applicable.

Immediately report billing or cash discrepancies.

Hygiene, Safety & Compliance

Ensure high standards of personal hygiene, grooming, and restaurant cleanliness.

Monitor compliance with food safety and hygiene standards.

Conduct regular checks of dining, service, and guest areas.

Ensure safety procedures are followed by the team.

Report maintenance, equipment, or safety issues promptly.

Reporting & Coordination

Maintain shift reports and operational records.

Communicate daily operational issues and important observations to the Restaurant Manager.

Coordinate with HR regarding attendance, staffing, employee concerns, and disciplinary matters.

Coordinate with Accounts, Procurement, Kitchen, Bakery, Store, and other departments as required.

Assist in operational audits and implementation of corrective actions.

Key Performance Indicators (KPIs)

Sales target achievement

Guest satisfaction and feedback

Service quality and efficiency

Team productivity

Staff attendance and punctuality

Upselling performance

Inventory control and wastage

SOP compliance

Hygiene and cleanliness standards

Guest complaint resolution

Team discipline and grooming

Overall outlet operational performance

Candidate Requirements

Bachelor's/Diploma in Hotel Management, Hospitality Management, or a related field preferred.

3–5 years of relevant experience in F&B / restaurant operations.

Previous experience in a supervisory or team-leadership role.

Strong understanding of restaurant operations and service standards.

Excellent communication and interpersonal skills.

Strong guest-service orientation.

Good leadership and people-management skills.

Ability to handle pressure and manage multiple operational priorities.

Working knowledge of POS systems and basic reporting.

Basic understanding of sales, inventory, and cost control.

Willingness to work in shifts, weekends, and holidays as per business requirements.

Preferred Experience

Fine-dining or premium hospitality experience will be an added advantage.

Experience in premium restaurants, boutique cafés, luxury hotels, or high-end F&B establishments will be preferred.

Exposure to fine-dining service standards, table service, guest relations, premium hospitality, and beverage service will be an advantage.

Ideal Candidate

We are looking for a proactive, and service-oriented hospitality professional who enjoys working on the floor and leading by example.

The ideal