Assistant Restaurant Manager

Job Location:

Souq Waqif Boutique Hotel By Tivoli

Tivoli Hotels & Resorts is a collection of luxury hotels and resorts set in idyllic beaches and cosmopolitan locations, from iconic destinations in Europe to the Middle East, and from Brazil to Asia. We are timeless, dedicated, and distinctive — evoking a time when hotel stays were grand experiences and travel meant life slowed down for a while.

Founded in 1933, Tivoli’s long-standing heritage is built on extraordinary service, authentic local experiences, and a genuine dedication to the art of hospitality. If you share a passion for making every guest feel they have arrived somewhere truly special, Tivoli is where your story belongs.

Job Description – Assistant Restaurant Manager

Hotel: Tivoli Hotels & Resorts
Department: Food & Beverage
Position: Assistant Restaurant Manager
Reports To: Restaurant Manager / Food & Beverage Manager

Job Summary

As an Assistant Restaurant Manager at Tivoli Hotels & Resorts, you are responsible for supporting the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, efficient service delivery, and adherence to the hotel's quality standards. The role involves supervising and developing the restaurant team, managing operational activities, maintaining guest satisfaction, and supporting the achievement of departmental financial and operational objectives in accordance with Tivoli brand standards.

Key Duties and Responsibilities

Restaurant Operations & Management

• Assist the Restaurant Manager in overseeing daily restaurant operations to ensure smooth and efficient service delivery.
• Supervise restaurant opening and closing procedures, ensuring operational readiness and compliance with hotel standards.
• Monitor service quality, food presentation, restaurant cleanliness, and overall dining experiences.
• Coordinate with the kitchen, bar, and other Food & Beverage departments to ensure efficient operations.
• Ensure proper table arrangements, reservations, and seating allocations to maximize restaurant efficiency.
• Oversee restaurant operations in the absence of the Restaurant Manager.
• Support the planning and execution of special events, promotions, group bookings, and VIP dining arrangements.
• Ensure all restaurant equipment, furniture, and facilities are maintained in good working condition.
• Identify operational challenges and recommend improvements to enhance productivity and service efficiency.

Team Leadership & Development

• Supervise, motivate, and support restaurant team members to maintain high standards of performance.
• Assist in preparing staff schedules, duty rosters, and daily work assignments based on operational requirements.
• Conduct daily team briefings to communicate service expectations, operational updates, and guest requirements.
• Monitor employee performance and provide regular coaching and constructive feedback.
• Support the recruitment, onboarding, training, and development of restaurant team members.
• Ensure compliance with hotel grooming standards, attendance policies, and professional conduct requirements.
• Assist in conducting performance evaluations and identifying training needs.
• Promote teamwork, employee engagement, and a positive working environment.

Guest Relations & Service Excellence

• Ensure all guests receive professional, attentive, and personalized service throughout their dining experience.
• Maintain a visible presence within the restaurant to monitor guest satisfaction and service quality.
• Handle guest complaints, concerns, and special requests promptly and professionally.
• Establish positive relationships with regular guests and VIPs to encourage guest loyalty.
• Ensure guest feedback is communicated to management and appropriate corrective actions are implemented.
• Monitor service delivery during peak operational periods to ensure efficiency and guest satisfaction.
• Support the implementation of initiatives to enhance guest experiences and service standards.

Financial Management & Revenue Optimization

• Assist the Restaurant Manager in achieving departmental revenue targets, budgets, and profitability objectives.
• Monitor daily sales performance and identify opportunities to increase revenue.
• Promote upselling techniques and ensure team members are knowledgeable about menu offerings and promotions.
• Assist in controlling operational costs, food and beverage wastage, and inventory expenses.
• Monitor stock levels, inventory movements, and requisitions to ensure effective cost management.
• Oversee billing procedures, cash handling, and Point of Sale (POS) transactions to ensure accuracy.
• Assist in preparing financial reports, sales summaries, and operational performance updates.
• Support the implementation of cost-control measures while maintaining service quality.

Quality Assurance & Compliance

• Ensure compliance with all hotel policies, standard operating procedures, and Tivoli brand standards.
• Monitor food safety, hygiene, sanitation, and health and safety requirements.
• Conduct regular inspections of restaurant facilities, service areas, and equipment.
• Ensure all team members follow proper food handling and service procedures.
• Coordinate with relevant departments to address maintenance issues and operational concerns.
• Maintain accurate documentation, operational checklists, and departmental records.
• Support internal audits and quality assurance inspections when required.
• Ensure compliance with applicable local regulations and hotel safety procedures.

Administrative & Departmental Coordination

• Assist in preparing operational reports, staff schedules, and departmental documentation.
• Maintain effective communication between the restaurant team, kitchen, and hotel management.
• Participate in departmental meetings and contribute to operational planning and improvement initiatives.
• Support the Restaurant Manager in implementing new procedures, service standards, and operational strategies.
• Monitor restaurant reservations, guest preferences, and special dining arrangements.
• Assist in reviewing guest feedback and developing action plans to improve service delivery.
• Coordinate with the People & Culture Department regarding staffing, training, and employee-related matters when required.

Qualifications and Experience

• Previous experience as an Assistant Restaurant Manager, Restaurant Supervisor, or similar supervisory position within a hotel or upscale restaurant.
• Previous experience in a luxury hospitality environment is preferred.
• Strong knowledge of restaurant operations, Food & Beverage service standards, and hospitality management.
• Demonstrated leadership and team management skills.
• Excellent verbal and written communication skills in English; additional languages are an advantage.
• Good understanding of restaurant financial management, budgeting, inventory control, and cost management.
• Proficiency in Point of Sale (POS) systems and restaurant management applications.
• Strong organizational, analytical, and problem-solving abilities.
• Ability to manage multiple operational priorities in a fast-paced environment.
• Excellent interpersonal skills with a strong guest-focused approach.
• Ability to work flexible shifts, including weekends and public holidays.

Key Competencies

• Leadership and people management
• Guest service excellence
• Restaurant operations management
• Financial and commercial awareness
• Effective communication and interpersonal skills
• Problem-solving and decision-making
• Team development and coaching
• Operational planning and organization
• Quality assurance and attention to detail
• Adaptability and ability to work under pressure
• Conflict resolution and guest complaint management
• Professionalism and cultural awareness

General Responsibilities

• Consistently maintain high standards of guest service in accordance with Tivoli Hotels & Resorts expectations.
• Support the Restaurant Manager in achieving departmental objectives, operational efficiency, and guest satisfaction targets.
• Ensure compliance with all hotel policies, procedures, grooming standards, and service guidelines.
• Maintain confidentiality of guest information, employee records, and hotel operations.
• Follow all health, safety, hygiene, and security regulations.
• Participate in departmental meetings, training programs, and professional development activities.
• Maintain effective working relationships with other hotel departments to ensure seamless service delivery.
• Represent the restaurant management team professionally and uphold the hotel's reputation and service standards.
• Perform any other reasonable duties assigned by management to support hotel operations.

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