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Assistant Restaurant Manager Job

Assistant Restaurant Manager Job

Reporting to: Restaurant Manager Location: Gloucestershire, Lechlade Salary: £35,000 – £39,000 per annum + service charge (approx. £6k pa)

Role Summary

As Assistant Restaurant Manager, you will support the Restaurant Manager in overseeing the daily operations of the restaurant. In their absence, you will be responsible for the seamless day-to-day running of the venue. This role requires strong leadership, exceptional attention to detail, and a passion for hospitality.

You will also lead the onboarding and training of all new Front of House (FOH) staff, promoting a strong team culture and ensuring alignment with the organisation’s core values, including a commitment to sustainability and responsible sourcing.

Key Responsibilities

  • Assist in the daily management and smooth operation of the restaurant.

  • Oversee and deliver training for all new FOH staff.

  • Provide hands-on support during service, including bar and floor operations.

  • Maintain consistently high standards of coffee preparation and ensure daily cleaning of the coffee machine.

  • Lead daily team briefings on reservations, guest notes (VIPs and repeat guests), and menu updates.

  • Maintain high levels of hospitality and motivation within the team.

  • Ensure quality control of menus, ensuring they are up-to-date and available in sufficient numbers.

  • Conduct weekly stock takes and assist with inventory rotation and stock management.

  • Support the Restaurant Manager with operational duties including SOPs, cleanliness, reservation management, daily reporting, and EPOS systems.

  • Monitor and report maintenance issues promptly; ensure exceptional cleanliness throughout the venue.

  • Ensure all glassware, crockery, cutlery, and linen are maintained to the highest standard; notify management of any replacements required. ​

Skills & Experience

  • Minimum of 5 years’ experience in high-end restaurant environments.

  • Proven track record in food and beverage management at a senior level.

  • Working knowledge of EPOS and booking systems.

  • Strong understanding of wine, spirits, and British seasonal produce.

  • Familiarity with sustainable food sourcing and environmentally conscious practices.

  • Ability to spot and resolve issues efficiently, multi-task, and delegate effectively.

  • Strong communication and leadership skills.

  • Awareness of emerging trends in food and beverage.

  • Experience in managing teams and achieving financial targets.

  • Warm, welcoming, and personable demeanour – able to represent the organisation’s values through every interaction.

  • Excellent interpersonal skills and the ability to communicate effectively across all levels.