POSITION OVERVIEW: The Assistant Manager supports the Venue Manager in overseeing the daily operations of the dining hall, ensuring that front-of-house operations run efficiently and that high standards of guest service, cleanliness, and operational performance are consistently maintained.
The Assistant Manager directly supervises the Floor Supervisors and front-of-house operational teams, ensuring smooth service flow and coordination during operating hours.
The role plays a key operational leadership function on the floor and is responsible for staff scheduling, team coordination, and maintaining service standards across the venue.
CORE RESPONSIBILITIES 1.
Front-of-House Operations Management - Support the Venue Manager in overseeing the daily operations of the dining hall floor.
- Ensure that service standards, operational procedures, and cleanliness standards are consistently maintained.
- Supervise the daily activities of the Floor Supervisors and front-of-house teams.
- Monitor service flow and ensure smooth coordination between teams during operating hours.
- Assist in resolving operational issues that may arise during service.
2. Team Supervision & Staff Coordination - Provide leadership and guidance to Floor Supervisors and front-of-house team members.
- Ensure staff perform their duties in accordance with company policies and service standards.
- Support staff development through coaching, guidance, and operational feedback.
- Ensure team members maintain professional appearance and service etiquette.
3. Staff Scheduling & Workforce Planning - Prepare and manage staff schedules for the front-of-house team, ensuring adequate operational coverage.
- Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation across shifts.
- Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing.
- Adjust schedules when required to accommodate operational needs, leave requests, or peak service periods.
4. Guest Service & Experience - Ensure guests receive high levels of service and hospitality throughout their visit.
- Support the team in addressing guest inquiries, requests, or complaints in a professional manner.
- Monitor guest interactions and ensure service standards are maintained across the venue.
5. Operational Coordination - Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smooth venue operations.
- Communicate operational updates, service issues, and guest feedback to management.
- Assist in coordinating daily operational briefings and service preparations.
6. Health, Safety & Compliance - Ensure compliance with health, safety, and hygiene standards across front-of-house operations.
- Support the implementation of safety procedures and operational guidelines.
- Ensure that staff follow company policies and operational procedures.
Experience & Education – 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 is preferred Market & Industry Knowledge – Good understanding of operational flow and service standards in hospitality environments Technical & Professional Skills – 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 is required – Knowledge of Arabic is considered an advantage Leadership & Personal Attributes – 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 Note: This job description reflects key duties and responsibilities of the position and is not to be interpreted as exhaustive.