Assistant Restaurant Manager (F&B)

Responsibilities: Oversee the overall operations of the restaurant, ensuring efficient and smooth daily functioning. Manage and train the restaurant staff, ensuring high standards of customer service and satisfaction. Develop and implement strategies to drive sales and increase revenue. Monitor and control operational costs, including food and beverage inventory management. Ensure compliance with health and safety regulations and maintain cleanliness and hygiene standards. Maintain excellent relationships with suppliers and vendors. Coordinate with other departments to ensure seamless operations. Analyze sales data and customer feedback to make informed decisions. Develop and implement marketing strategies to increase brand awareness and drive sales. Monitor and control labor costs, ensuring optimal staffing levels. Ensure compliance with company policies and procedures. Maintain accurate records of inventory, sales, and expenses. Provide exceptional customer service by being approachable, friendly, and knowledgeable about the restaurant's offerings.