Steward

Position: Assistant Restaurant Manager (ARM)

Department: Operations

Location: As Assigned

Reports To: Restaurant Manager (RM)

Role Purpose

The Assistant Restaurant Manager is responsible for supporting the Restaurant Manager in ensuring smooth day-to-day restaurant operations, maintaining excellent customer service standards, driving sales, managing the team, and ensuring compliance with all company SOPs, food safety, and hygiene standards.

Key Responsibilities

Operations

• Assist the Restaurant Manager in managing daily store operations.

• Ensure smooth opening, shift, and closing activities.

• Maintain food quality, hygiene, cleanliness, and service standards.

• Ensure compliance with company SOPs and operational guidelines.

• Handle customer complaints professionally and ensure customer satisfaction.

Team Management

• Supervise Team Members and Shift Managers during operations.

• Allocate daily duties and monitor team performance.

• Coach, train, and motivate team members to improve productivity.

• Ensure proper staffing and shift scheduling.

• Maintain discipline and a positive work environment.

Sales & Business

• Support the Restaurant Manager in achieving sales targets.

• Drive suggestive selling and upselling initiatives.

• Monitor daily sales, wastage, and productivity.

• Identify opportunities to improve restaurant performance.

Inventory & Cost Control

• Monitor stock levels and coordinate with SCM for timely replenishment.

• Ensure accurate inventory management and stock handling.

• Minimize food wastage and control operational costs.

• Maintain proper documentation of stock movements.

Compliance

• Ensure adherence to food safety, FSSAI, and hygiene standards.

• Follow cash handling procedures and billing compliance.

• Maintain integrity in all operational and financial transactions.

• Ensure all statutory and company compliance requirements are met.

Key Skills

• Leadership and Team Management

• Customer Service Excellence

• Problem-Solving

• Communication Skills

• Inventory Management

• Sales Orientation

• Time Management

• Decision Making

Eligibility

• Graduate or Diploma in Hotel Management (preferred).

• 1–3 years of experience in the QSR/F&B/Hospitality industry.

• Experience in handling restaurant operations and team management.

• Basic knowledge of MS Excel and ERP/POS systems is preferred.

Key Performance Indicators (KPIs)

• Sales achievement

• Customer satisfaction

• Food quality and hygiene compliance

• Team productivity and retention

• Inventory accuracy and wastage control

• Audit and SOP compliance

• Employee training and development

Working Conditions

• Rotational shifts, including weekends and public holidays.

• Fast-paced restaurant environment.

• Ability to stand for extended periods and handle operational responsibilities during peak hours.

• It is a Full Time Waiter / Steward job for candidates with 1 - 6+ years Experience.