Description
Company Overview
Founded by Mireille Hayek, Em Sherif Café was conceptualized to showcase Lebanon’s rich culinary heritage and love for hospitality. The restaurant has become an iconic spot over the culinary landscape within Europe and the MENA region with its many locations in different cities, including Paris, London, Madrid, Istanbul, Dubai, Abu Dhabi, Cairo, Riyadh, Amman, and, of course, Lebanon.
Role Overview
The Assistant Restaurant Manager supports the Restaurant Manager in the daily operations of the venue, ensuring smooth service delivery, team coordination, and exceptional guest experiences. This role focuses on hands-on supervision and operational execution, ensuring that service standards, policies, and guest experience expectations are consistently upheld. Acting as the link between management and the service team, the Assistant Restaurant Manager ensures all on-floor operations align with the brand’s standards and contribute to overall business performance.
Key Responsibilities
Operational Support and Floor Management: Supervises the daily front-of-house operations, ensuring seamless coordination between service, kitchen, and bar teams. Oversees opening and closing procedures and ensures operational readiness before each shift.
Guest Service and Experience: Monitors service quality on the floor, ensuring guests receive prompt, professional, and personalized attention. Handles minor guest concerns efficiently and escalates significant issues to the Restaurant Manager.
Team Leadership and Training: Leads and motivates the service team during shifts. Supports the Restaurant Manager in training new hires and reinforcing service standards, grooming policies, and operational protocols.
Service Standards and Consistency: Ensures that the brand’s service guidelines and quality expectations are maintained across all touchpoints. Conducts regular checks on table setups, cleanliness, and staff performance during service.
Administrative and Financial Support: Assists with daily cash handling, POS accuracy, and reconciliation reports. Supports the Restaurant Manager in tracking sales, minimizing wastage, and monitoring inventory levels.
Shift Coordination and Scheduling: Helps organize staff schedules, ensures proper station coverage, and adjusts staffing levels based on business demands. Acts as the duty manager when the Restaurant Manager is not on-site.
Qualifications
Proven experience in food & beverage operations (3–5 years), including 1–2 years in a supervisory or assistant managerial capacity, preferably in premium lifestyle or high-volume upscale dining venues.
Strong understanding of restaurant service flow, guest hosting, and floor management during busy service periods.
Demonstrated leadership, communication, and interpersonal skills, with the ability to engage guests and manage a diverse team.
Proficiency in POS systems, Microsoft Office, and basic operational reporting.
Flexibility to work evenings, weekends, and public holidays as required.