Assistant Restaurant Manager - KSA

Key Accountabilities Manage the day-to-day operations of the restaurant, ensuring seamless service from opening to closing and maintaining high standards across all departments.Lead, mentor, and train a diverse team of staff to consistently deliver excellent customer service, high-quality food, and a positive and collaborative work environment.Oversee budgeting, monitor expenses, and implement strategies to optimize revenue and control costs, ensuring the restaurant meets its financial targets.Engage with customers to ensure satisfaction, address concerns, and resolve complaints professionally to maintain a loyal and satisfied customer base.Manage inventory and ordering processes to ensure efficient stock levels, minimize waste, and maintain smooth kitchen operations.Develop and implement sales initiatives, including upselling and local marketing campaigns, to drive traffic and increase sales.Ensure that all food safety, sanitation, and hygiene standards are followed while maintaining consistent food quality and presentation.Create and manage staff schedules, ensuring optimal coverage during peak periods, and monitor team performance to ensure high service standards are met.Collaborate with suppliers to negotiate pricing, ensure timely deliveries, and maintain strong vendor relationships.Ensure consistent implementation of brand standards, policies, procedures, and promotional activities.

Knowledge, Skills, and ExperienceWe Are Looking For: Bachelor's degree in Hospitality Management, Business Administration, or a related field.At least 4 years of experience as a Restaurant Manager in a fast-paced casual dining or restaurant environment.Experience in casual dining restaurants is required; experience in well-known restaurant chains is a plus.Fluency in English, including speaking, writing, and reading.Strong leadership and interpersonal skills, with the ability to motivate, guide, and develop a team while maintaining a positive and productive work environment.Proven ability to manage budgets, monitor expenses, analyze performance, and drive profitability through effective cost control and operational efficiency.In-depth knowledge of restaurant operations, including inventory management, quality control, food safety, hygiene standards, and customer service.Excellent decision-making and problem-solving skills, with the ability to resolve issues promptly and adapt to changing circumstances in a fast-paced environment.High level of attention to detail in maintaining service standards, food quality, cleanliness, and brand image.Strong verbal and written communication skills, with the ability to communicate effectively with staff, customers, suppliers, and internal stakeholders.