An assistant restaurant manager supports the general manager by running shifts, supervising staff, and handling daily operations. Assistant managers are the second tier of restaurant leadership and often step in as the manager on duty. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Unlock the restaurant, disarm the alarm, and walk the space
- Verify cash banks and POS setup
- Review reservations, staffing, and any events for the shift
- Check prep, deliveries, and temperature logs
- Hold the pre-shift meeting and assign sections or stations
During service
- Work the floor and greet guests
- Support servers, bartenders, and the kitchen where needed
- Respond to guest complaints and approve comps within policy
- Watch labor and send staff home when sales slow
- Check food quality and presentation
- Enforce alcohol service and food safety rules
- Coach team members during service
Closing duties
- Review sales, labor, and comps in the POS
- Count cash and prepare the deposit
- Walk the restaurant for cleanliness, security, and equipment off
- Complete the manager log with notes for the next shift
- Lock up and set the alarm
Weekly duties
- Help build or review the schedule
- Complete an inventory count or place an order
- Conduct a training session or one-on-one with a team member
- Review guest feedback and reviews with the general manager
Writing a posting? The assistant restaurant manager job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.