The Assistant Restaurant Manager is a hands-on leadership role that supports the smooth running of daily operations while helping deliver an exceptional guest experience. Working closely with the Restaurant Manager and wider leadership team, this role bridges front-of-house execution, team supervision, and service standards. It is well suited to someone who thrives in a fast-paced environment, stays calm under pressure, and leads by example.
Position Overview
The Assistant Restaurant Manager sits within the Management & Leadership function and plays a key operational role in the restaurant, club, or lounge hierarchy. This position typically reports to the Restaurant Manager, and in some venues may also support or report alongside the General Manager or Operations Manager. The role acts as a key link between senior management and the frontline team, ensuring that service standards, team performance, and daily operations remain aligned with the venue’s goals.
Key Responsibilities
- Support the Restaurant Manager in overseeing all shift operations, including opening, service, and closing procedures.
- Supervise, coach, and motivate front-of-house team members to deliver consistent, high-quality service.
- Monitor guest satisfaction and respond quickly and professionally to feedback, concerns, or service issues.
- Help manage staffing levels, shift allocation, and daily floor coverage to maintain efficient operations.
- Enforce brand standards, hygiene, safety, and operational procedures across the venue.
- Assist with training, onboarding, and performance support for new and existing team members.
- Coordinate with kitchen, bar, and events teams to ensure smooth service flow and strong communication.
- Support stock control, ordering, and basic administrative tasks as required.
Who Succeeds in This Role
- A confident, visible leader who leads by example and builds trust with the team.
- Someone with strong communication and people-management skills.
- Calm, organised, and solutions-focused, especially during busy service periods.
- Guest-centric, with a genuine commitment to service excellence and attention to detail.
- Adaptable and proactive, able to balance operational demands with team support and development.