Description
The Assistant Restaurant Manager oversees daily restaurant operations, supervises and evaluates the team, manages opening and closing procedures, shifts, maintenance, customer service, food quality, F&B costs, inventory, pricing, and invoices. The role requires fluency in English, proficiency in Microsoft Office, a bachelor’s degree in food and beverage, hospitality management, or a related field, and four to six years of F&B operations or similar experience, including one year in a managerial role.
