Assistant Restaurant Manager

Key Responsibilities

• Assist the Restaurant Manager in the day-to-day management of restaurant operations.
• Assist with monitoring operational performance and implementing continuous service improvements.
• Assist with monitoring daily sales performance, labour productivity and operational performance to support the achievement of business targets.
• Coordinate and supervise front-of-house staff during busy service periods.
• Coordinate communication between front-of-house and kitchen teams to ensure efficient service delivery and consistently high customer service standards.

Prepare staff rosters and allocate daily duties.

• Assist with recruitment, induction, training and ongoing development of staff.
• Monitor employee performance and provide day-to-day leadership and support.
• Maintain a high standard of customer service and professionally resolve customer enquiries and complaints.

Monitor restaurant presentation, cleanliness and service quality.

• Assist with stock ordering, inventory management and stock control, including specialty food ingredients, beverages and restaurant supplies.
• Liaise with suppliers regarding restaurant supplies and inventory requirements as directed by the Restaurant Manager.  
• Assist with cash handling, POS operations and daily reconciliation.
• Ensure compliance with the Food Act 2014, Food Control Plan, Health and Safety at Work Act 2015 and company policies.
• Assist with implementing restaurant policies, operational procedures and service standards to improve efficiency and customer satisfaction.

Minimum Requirements

Applicants must have either:

At least three years' relevant experience in hospitality, restaurant operations, customer service or business operations, including experience in restaurants offering Korean BBQ, shared dining or comparable full-service restaurant operations where close coordination between front-of-house and kitchen teams is essential;

OR

A relevant NZQCF Level 4 qualification (or overseas equivalent) together with practical experience in restaurants offering Korean BBQ, shared dining or comparable full-service restaurant operations.

Essential Skills and Attributes

Successful applicants must demonstrate:

• Strong leadership and customer service skills.
• Experience supervising, coaching and supporting front-of-house staff.
• Experience coordinating restaurant operations during busy service periods.
• Demonstrated ability to coordinate service between front-of-house and kitchen teams in a high-volume restaurant environment.
• Strong organisational, communication and problem-solving skills.
• Experience using POS systems, cash handling and daily reconciliation.
• Ability to maintain high service standards while working collaboratively with kitchen and front-of-house teams.
• Ability to work efficiently in a fast-paced restaurant environment.
• Flexibility to work evenings, weekends and public holidays.

Applicants with experience in Korean BBQ, shared dining or comparable full-service restaurant operations are encouraged to apply.

Only applicants who meet the minimum requirements will be considered.