Job Title: Assistant Restaurant Manager
Reports to: General Manager and Asistant Generanl Manager
Responsible for: Restaurant Team
Aim: To work alongside the Asistant General Manager in the day-to-day operations, while conveying the vision and the style of The Wild Duck. To create memorable experiences for guests through engagement, guest profiling and celebrating a passion for food and drink.
Inspire, motivate and develop the teams, building and nurturing strong relations both front and back of house. Strategic planning and shift pattern organisation while monitoring and managing the team, maximising covers and increasing sales.
Liaise with the Assistant General Manager in managing the business performance of all areas as well as maintaining the highest levels of food, service, hospitality and health & safety standards.
Key responsibilities:
TEAM MANAGEMENT
- Support the Assitant General Manager and General Manager with the recruitment and onboarding of front of house team members.
- Assist with the induction of new starters, ensuring they understand their role, responsibilities, and company standards.
- Support the completion of new starter paperwork and uniform allocation.
- Help deliver front of house training in line with company standards and procedures.
- Lead shifts confidently, providing guidance and support to Hosts, Waiters, Bartenders and Supervisors.
- Monitor team presentation, punctuality, and attendance during shifts.
- Assist with recording team attendance and reporting any concerns to senior management.
- Support the management team in ensuring rota requirements are met.
- Act as a point of support for the front of house team during service.
TEAM DEVELOPMENT
- Support daily and weekly training sessions for front of house team members.
- Coach and mentor team members through regular feedback and on-the-job training.
- Identify development opportunities and communicate them to senior management.
- Assist in monitoring employee performance and supporting improvement plans where required.
- Promote positive communication and teamwork between front of house and kitchen teams.
- Encourage a positive working culture that reflects company values.
HOTEL
- Support the smooth running of hotel operations alongside the reservations and house management teams.
- Assist with guest requests and resolve issues promptly and professionally.
- Report maintenance, health and safety, or operational concerns to senior management.
- Act as a point of contact for guests when senior managers are unavailable.
- Support emergency procedures and guest welfare when required.
FINANCE
- Assist with rota management in line with forecasted business levels.
- Monitor daily sales performance and communicate opportunities to maximise revenue.
- Support the completion of payroll information and labour reporting.
- Assist with stock management and control processes.
- Monitor discounts, voids, and complimentary items, ensuring company procedures are followed.
- Support the management team in achieving labour and sales targets.
- Assist with preparing information for weekly and monthly business reviews.
- Help identify opportunities to improve profitability while maintaining service standards.
FRONT OF HOUSE
- Lead service shifts and maintain high standards of hospitality throughout service.
- Attend and contribute to operational meetings and training sessions.
- Deliver informative pre-shift briefings to communicate daily objectives, reservations, and service priorities.
- Support reservation management to maximise covers and guest satisfaction.
- Assist with table planning, section allocation, and service flow.
- Build positive relationships with guests and create memorable experiences.
- Handle guest feedback and complaints professionally, escalating where appropriate.
- Support guest profiling initiatives and encourage repeat business.
- Stay informed of hospitality trends and local market developments.
DAILY PROCEDURES
- Conduct pre-service checks and ensure operational readiness.
- Review reservations and communicate booking information to the team.
- Support communication between front of house and kitchen teams throughout service.
- Monitor restaurant cleanliness, presentation, and service standards.
- Assist with cash handling procedures and end-of-day reconciliation.
- Complete shift reports and communicate relevant information to senior management.
- Ensure all opening and closing procedures are completed accurately.
MONTHLY PROCEDURES
- Support monthly team meetings and communication sessions.
- Assist with staff performance reviews and development discussions.
- Participate in monthly training initiatives.
- Support uniform stock control and allocation.
- Assist with preparing operational information for monthly business reviews.
- Help monitor progress against key business objectives and KPIs.
HEALTH AND SAFETY
- Maintain a strong understanding of Health & Safety and Food Hygiene requirements.
- Ensure all company policies and procedures are followed at all times.
- Support fire safety, accident reporting, and first aid procedures.
- Promote a safe working environment for guests and team members.
- Ensure equipment and facilities are maintained and used correctly.
- Report maintenance issues and health and safety concerns promptly.
- Maintain high standards of cleanliness and organisation throughout the venue.
KPI’s
- Guest Satisfaction Scores
- Guest Feedback
- Cover Count
- Average Spend Per Head
- Sales Performance
- Labour Cost Control
- Team Engagement
- Training Completion
- Service Standards Compliance
- Mystery Guest Result
Pay: £45,000.00-£55,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- On-site parking
Work Location: In person
