Assistant Manager

Job description

The Assistant Manager supports the Venue Manager in overseeing daily dining hall operations, ensuring efficient front‑of‑house service, cleanliness, and operational performance. Supervises floor supervisors and front‑of‑house teams, coordinates service flow and resolves operational issues. Provides leadership and guidance to supervisors and staff, ensuring compliance with company policies and service standards. Prepares and manages staff schedules, balancing workforce coverage. Ensures high‑level guest hospitality and handles guest inquiries or complaints professionally. Collaborates with the Venue Manager and reception team to coordinate daily operations and management updates. Monitors compliance with health, safety, and hygiene standards and implements safety procedures

Requirements

• Minimum 4–6 years of experience in hospitality or food and beverage operations
• At least 2 years of experience in a supervisory or leadership role
• Experience in high‑volume dining venues, restaurants, or food halls preferred
• Good understanding of operational flow and service standards in hospitality environments
• Excellent communication and interpersonal skills
• Strong organizational and scheduling abilities
• Ability to manage operations in a fast‑paced hospitality environment
• Good problem‑solving and decision‑making skills
• Fluent communication in English required
• Knowledge of Arabic considered an advantage
• Strong leadership and team supervision abilities
• Professional and confident leadership presence
• Strong attention to detail and commitment to service standards
• Ability to motivate teams and support operational excellence
• Ability to work effectively under pressure during busy service periods

Skills