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, 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.
