Assistant Restaurant Manager

About the Role

Jimmy's Kitchen is looking for a motivated, service-driven Assistant Restaurant Manager to support the daily operation of our busy Western dining restaurant. This role is ideal for an experienced hospitality professional who enjoys leading from the floor, developing people, and creating memorable guest experiences. Reporting to the Restaurant Manager and Assistant General Manager, the Assistant Restaurant Manager will play a key role in maintaining service standards, supporting team performance, and ensuring smooth, efficient restaurant operations. Monthly salary: HK$28,000–HK$30,000, depending on experience and qualifications. The opportunity to develop your career within a respected hospitality group and work with an experienced operations team. Candidates available to join immediately or at short notice will be preferred.

Key Responsibilities

• Support the Restaurant Manager in overseeing daily front-of-house operations, including lunch, dinner, bar, and private-event service where applicable.
• Lead service shifts on the floor, ensuring guests receive warm, attentive, professional, and efficient hospitality.
• Assist with staff briefing, shift allocation, floor plans, reservations, table management, and service coordination.
• Train, coach, and motivate service team members on company SOPs, menu knowledge, wine and beverage service, upselling, grooming, and guest engagement.
• Build strong relationships with regular and VIP guests, responding promptly and professionally to feedback, special requests, and service-recovery situations.
• Work closely with the kitchen and bar teams to ensure clear communication, accurate orders, timely food and beverage delivery, and a smooth guest journey.
• Support staff scheduling, attendance monitoring, onboarding, performance feedback, and development plans.
• Ensure the restaurant consistently meets company standards for cleanliness, presentation, food safety, workplace safety, licensing, and hygiene.
• Assist with cash handling, POS procedures, opening and closing duties, daily sales reporting, and operational checklists.
• Monitor stock levels, support beverage and operating-supply inventory, and help minimise wastage and breakages.
• Support restaurant promotions, menu launches, events, and other initiatives to drive sales and guest engagement.
• Act as Manager-on-Duty when required and take responsibility for the operation in the absence of the Restaurant Manager.

Requirements

• Minimum 2 years' relevant working experience in a supervisory role within a restaurant, hotel, or reputable hospitality group. Experience in a high-volume Western restaurant, bar, brasserie, or hotel food-and-beverage operation is highly preferred. Strong understanding of table service, guest relations, restaurant reservations, service sequence, and front-of-house operations. A hands-on leadership style, with the confidence to direct a team during busy service periods. Good communication, interpersonal, and problem-solving skills. Strong command of spoken English; Cantonese and Mandarin will be an advantage. Knowledge of wine and beverages is preferred; WSET certification or willingness to undertake wine training is an advantage. Good organisational skills, attention to detail, and ability to work flexibly across weekends, public holidays, and evening shifts.

Language Requirements