Steward

Job Title: Assistant Restaurant Manager
Department: Restaurant Operations
Industry: Food & Beverage / Quick Service Restaurant (QSR)
Reports To: Restaurant Manager

1. Job Summary

The Assistant Restaurant Manager is responsible for supporting the Restaurant Manager in overseeing daily restaurant operations, managing employees, maintaining food quality and hygiene standards, ensuring customer satisfaction, and achieving business targets. The role involves monitoring operational performance, controlling costs, managing inventory, ensuring compliance with company SOPs, and maintaining smooth restaurant operations.

2. Key Responsibilities

A. Restaurant Operations

• Assist the Restaurant Manager in managing daily restaurant operations.

• Ensure smooth functioning of all shifts and proper coordination between FOH and BOH teams.

• Monitor order preparation, billing, packing, and delivery timelines.

• Ensure compliance with company SOPs and operational standards.

• Support restaurant opening and closing activities and verify completion of operational checklists.

• Ensure adequate staffing and effective deployment of team members.

• Monitor restaurant performance and take corrective action wherever required.

B. Team Management & Development

• Supervise Shift Managers and Team Members to ensure operational efficiency.

• Prepare and monitor staff schedules based on business requirements.

• Track employee attendance, punctuality, grooming, and discipline.

• Support recruitment, onboarding, induction, and training of new employees.

• Coach team members on service standards, food preparation, and operational procedures.

• Monitor employee performance and provide feedback.

• Address routine employee concerns and escalate disciplinary matters to the Restaurant Manager.

• Build teamwork and maintain a positive working environment.

C. Sales & Business Performance

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

• Monitor sales trends, customer footfall, average order value, and product performance.

• Identify opportunities to improve sales and customer satisfaction.

• Ensure effective implementation of promotions, offers, and upselling initiatives.

• Review shift-wise performance and take necessary corrective actions.

• Support the achievement of restaurant profitability and business objectives.

D. Customer Service

• Ensure customers receive prompt, courteous, and consistent service.

• Handle customer complaints professionally and ensure timely resolution.

• Monitor order accuracy, food presentation, and service time.

• Collect customer feedback and identify areas for improvement.

• Ensure customer service standards are maintained across all shifts.

E. Food Safety, Quality & Hygiene

• Ensure compliance with food safety, sanitation, and hygiene standards.

• Monitor food preparation, storage conditions, and temperature records.

• Ensure FIFO practices and proper stock rotation.

• Verify product expiry dates and prevent the use or sale of expired products.

• Conduct regular hygiene and cleanliness checks.

• Ensure employees follow personal hygiene, grooming, and uniform standards.

• Address audit observations and implement corrective actions within the required timelines.

F. Inventory & Cost Control

• Monitor stock levels and ensure product availability.

• Conduct regular stock counts and reconcile physical stock with system records.

• Monitor food wastage, pilferage, stock discrepancies, and product damage.

• Ensure proper recording of wastage, stock transfers, and inventory adjustments.

• Coordinate with procurement and supply chain teams for stock replenishment.

• Monitor food costs and other controllable operating expenses.

• Implement measures to reduce wastage and improve operational efficiency.

G. Cash, Billing & Financial Controls

• Monitor cash handling, POS billing, and shift-end reconciliation.

• Ensure all sales and transactions are recorded accurately.

• Review cash shortages, excess amounts, voids, discounts, and billing irregularities.

• Ensure compliance with cash-handling and financial control procedures.

• Report financial discrepancies and suspected irregularities to the Restaurant Manager.

• Support the Restaurant Manager in maintaining accurate operational and financial records.

H. Compliance, Audit & Reporting

• Ensure adherence to company policies, SOPs, and audit requirements.

• Maintain operational checklists, temperature logs, inventory records, and shift reports.

• Coordinate with internal audit and other support departments as required.

• Ensure audit observations are addressed within the prescribed timelines.

• Report operational incidents, customer escalations, and compliance violations.

• Ensure proper handover of cash, inventory, pending issues, and operational updates between shifts.

I. Equipment & Maintenance

• Ensure restaurant equipment is maintained in good working condition.

• Report equipment breakdowns and coordinate with the maintenance team.

• Monitor the proper use of kitchen equipment and other operational assets.

• Ensure the restaurant premises remain clean, safe, and well-maintained.

3. Eligibility Criteria

• Education: Graduate preferred; qualifications as per company requirements.

• Experience: 2–4 years of experience in restaurant or QSR operations, preferably with supervisory experience.

• Leadership Skills: Ability to manage teams, resolve conflicts, and drive operational performance.

• Technical Skills: Basic knowledge of POS systems, inventory management, sales reporting, and MS Excel.

• Communication: Good verbal and written communication skills.

• Other Requirements: Willingness to work rotational shifts, weekends, and holidays as per business requirements.

4. Key Performance Indicators (KPIs)

• Achievement of sales targets and business objectives.

• Customer satisfaction and complaint resolution.

• Food quality, hygiene, and audit compliance.

• Food cost, wastage, and inventory accuracy.

• Cash reconciliation and billing accuracy.

• Employee attendance, retention, training, and productivity.

• Order accuracy and service turnaround time.

• Compliance with company SOPs.

• Reduction in operational losses and controllable expenses.

5. Key Competencies

• Leadership and people management.

• Operational planning and execution.

• Customer relationship management.

• Sales and business orientation.

• Inventory and cost control.

• Problem-solving and decision-making.

• Communication and coordination.

• Accountability, integrity, and ownership.

• Ability to manage multiple priorities under pressure.

Role Objective: To support the Restaurant Manager in achieving business targets, maintaining operational excellence, developing the restaurant team, controlling costs, and ensuring consistent customer satisfaction while adhering to company policies and quality standards.

• It is a Full Time Waiter / Steward job for candidates with 0 - 6 years of experience.