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Assistant Restaurant Manager - Duck and Rice

United Kingdom·Londonmid

Food ServiceAssistant Restaurant Manager

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Quick Summary

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Food ServiceAssistant Restaurant Manager

Duck and Rice
Location; Battersea Power Station
Hours: Full time
Salary: Competitive

Assistant Restaurant Manager

Reporting to: General Manager / Restaurant Manager
Job Summary
The Assistant Restaurant Manager’s primary role is to support the General Manager and Restaurant Managers in the overall operation of the restaurant, ensuring exceptional guest experience, efficient service delivery, and smooth day-to-day running of the floor.
The Assistant Restaurant Manager is responsible for supervising the service team, maintaining standards, ensuring compliance with company policies, and leading by example in all aspects of hospitality and operational excellence.
The Assistant Restaurant Manager takes direction from the General Manager and works closely with all Heads of Department to achieve business objectives, uphold service standards, and drive team performance

Responsibilities Pre-Service
• Attend and lead daily briefings, meetings, and training sessions as required
• Ensure the team is fully knowledgeable of restaurant offers, products, and events
• Communicate specials, limited availability items, and operational updates
• Oversee restaurant set-up to specified standards for service
• Ensure completion of mise en place for the shift (glasses, cutlery, crockery, napkins, POS systems, etc.)
• Check menus, bill folders, and operational materials
• Review reservations, VIPs, regular guests, and special requests
• Ensure staffing levels are adequate for service
• Conduct pre-service floor checks (cleanliness, lighting, music, temperature, hygiene standards)
• Ensure compliance with licensing and safety regulations before service begins Service
• Lead and supervise the service team to deliver exceptional guest experience
• Provide a welcoming, professional, and personalised service at all times
• Support and guide, Waiters, and Commis Waiters during service • Ensure full sequence of service is consistently followed
• Monitor EPOS entries and service flow to ensure balanced kitchen orders
• Manage guest feedback, complaints, and service recovery professionally
• Monitor food and beverage quality, presentation, and wait times
• Ensure regular guests are acknowledged and special occasions are recognised
• Maintain strong floor presence and anticipate operational challenges
• Assist with rota management and staff deployment during service
• Ensure smooth communication between kitchen and front of house
• Oversee billing accuracy and cash handling procedures
• Ensure liquor licence compliance at all times
• Escalate major operational or guest issues to the General Manager
Post-Service
• Ensure a structured and efficient closing procedure
• Conduct end-of-shift debrief with team
• Review service performance and identify areas for improvement
• Ensure accurate cashing up and reconciliation
• Complete daily reports as required
• Ensure the restaurant is left clean, secure, and compliant

Team Leadership & Development
• Support recruitment, onboarding, and training of new team members
• Provide ongoing coaching and performance feedback
• Assist with performance reviews and disciplinary processes
• Promote a positive, professional, and motivating working environment
• Lead by example in attitude, grooming, punctuality, and professionalism
• Encourage teamwork and strong interdepartmental communication

Financial & Operational Responsibilities
• Support cost control initiatives (labour, wastage, breakages)
• Monitor daily sales performance and KPIs
• Assist with stock control and inventory management
• Ensure compliance with company procedures and brand standards
• Contribute to achieving budgeted revenue and profit targets
General and Statutory
• Develop and maintain exemplary food and beverage knowledge
• Maintain high levels of personal appearance and grooming as per company standards
• Be fully conversant with all Company policies and procedures
• Ensure no actions jeopardise the restaurant’s liquor licence
• Pass and maintain all compliance training
Health and Safety & Staff Welfare
• Be fully conversant and comply with all operational and legal policies including Health and Safety, First Aid, Food Hygiene, Maintenance, Emergency Procedures, Liquor Licensing, Wine Description and Tasting Notes
• Oversee purchasing in line with stock management and COSSH
• Ensure that all potential and real hazards are reported immediately and rectified
• Ensure staff is trained in a manner which is safe and unlikely to give risk of harm or injury to themselves or others
• Encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department