Assistant Restaurant Manager Job at Kampala Marriott Hotel – Kampala, Uganda

Job Title: Assistant Restaurant Manager

Job Summary

Key Responsibilities

• Assist in managing daily restaurant operations and team performance.
• Supervise restaurant staff to ensure service standards and operational expectations are achieved.
• Respond professionally to employee questions, concerns, and workplace issues.
• Provide feedback and coaching to employees based on service performance.
• Support shift operations and ensure smooth workflow during busy periods.
• Supervise restaurant operations in the absence of the Restaurant Manager or Director of Restaurants.
• Participate in departmental meetings and communicate operational goals to team members.

• Ensure employees have the required supplies, equipment, and uniforms.
• Monitor restaurant service quality and operational standards.
• Communicate food quality and service concerns to the Chef and Restaurant Manager.
• Ensure compliance with hotel policies, procedures, and brand standards.
• Monitor beverage service activities in compliance with local regulations.
• Support achievement of financial targets and departmental budgets.
• Open and close restaurant shifts according to operational requirements.
• Assist restaurant employees with operational duties when necessary.

• Interact with guests to obtain feedback on food quality and service experience.
• Handle guest concerns and complaints professionally.
• Ensure service delivery meets hotel standards and guest expectations.
• Encourage employees to provide excellent customer service.
• Promote positive guest relationships and hospitality excellence.
• Welcome and engage guests during restaurant operations.
• Review guest feedback and satisfaction reports to identify improvement areas.

• Maintain high standards of cleanliness, sanitation, and food safety.
• Monitor restaurant presentation and service quality.
• Ensure compliance with hygiene procedures and safety regulations.
• Identify opportunities to improve food presentation and guest experience.
• Recognize quality products and ensure proper service standards.

• Support ongoing staff training initiatives.
• Use available training tools to improve employee skills.
• Communicate job expectations clearly to restaurant employees.
• Coach and support employees to improve performance.
• Assist in developing a motivated and professional restaurant team.

• Provide information and updates to supervisors, colleagues, and team members.
• Analyze operational challenges and recommend appropriate solutions.
• Evaluate service performance and identify improvement opportunities.
• Support achievement of guest satisfaction and business objectives.

Qualifications and Requirements

• High School Diploma or equivalent qualification.
• Minimum of 4 years’ experience in food and beverage, culinary, hospitality, or a related professional area.

• Two-year degree from an accredited institution in:
  • Food Service Management
  • Hotel and Restaurant Management
  • Hospitality Management
  • Business Administration
  • Related field
• Minimum of 2 years’ relevant experience in food and beverage or hospitality operations.

Required Skills and Competencies

• Strong knowledge of restaurant operations and hospitality standards.
• Excellent customer service skills.
• Ability to supervise and motivate teams.
• Strong communication and interpersonal skills.
• Problem-solving and decision-making abilities.
• Knowledge of food safety and sanitation practices.
• Ability to work under pressure during peak service periods.
• Strong organizational and time management skills.
• Leadership ability and attention to detail.
• Professional appearance and positive attitude.

Career Opportunities

• Hospitality management
• Food and beverage operations
• Restaurant leadership
• Guest experience management
• Team supervision
• Hotel operations

• Restaurant Manager
• Director of Restaurants
• Food & Beverage Manager
• Hotel Operations Manager

How to Apply

Interview Preparation Tips for Assistant Restaurant Manager Applicants

• Experience managing restaurant operations.
• Handling guest complaints and improving customer satisfaction.
• Supervising hospitality teams.
• Maintaining food safety and hygiene standards.
• Managing busy service periods.
• Training and motivating employees.
• Improving restaurant revenue and operational efficiency.