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Asst. Restaurant Manager

About the role

The Assistant Restaurant Manager is responsible for the administration, management and operation of the restaurant together with the Restaurant Manager. He/she needs to know every aspect of the business inside and out; from food and drinks preparation and presentation, to mastering the POS and Stock Control System, as well as all other company standards and processes, however minor.

Main job tasks and responsibilities

  • Supports the Restaurant Manager on meeting restaurant financial objectives and achieving all operational objectives (KPIs) by forecasting Sales and Trends; preparing an annual budget; scheduling staff; managing expenditures; analysing variances; initiating corrective actions; contributing with information and recommendations to create strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits (HACCP); standards; inventory; recipe spot check; etc); identifying trends; implementing changes and new processes.
  • Controls costs in collaboration with the Restaurant Manager, by reviewing portion control and quantities of preparation; minimizing waste; adequate ordering; ensuring high quality of preparation. Ensures waste is registered and submitted daily into the Stock Control System.
  • Keeps the Hygiene and Safety standards far above par. HACCP must be on point at all levels.
  • Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and maintaining security.
  • Supports the Restaurant Manager in achieving the restaurant’s human resource objectives by recruiting, selecting, orienting, training company standards, assigning, scheduling, coaching, counselling, disciplining and retaining employees. Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions. Enforcing company policies and procedures.
  • Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
  • Devotes time and effort to any projects as requested, and in agreement with the Restaurant Manager and comes up with projects and ideas to improve existing standards and tools.
  • Ensures new dishes, procedures and/or campaigns are executed properly following roll-out. 
  • Ensures new standards and procedures are put in practise from the moment they are shared by upper management. Guarantees staff is properly trained and informed.
  • Is capable of handling irate customers with a friendly/calm attitude. Difficult situations are handled with calm and looking for solutions instead of focusing on the problem.
  • Ensures great brand representation, exceptional product quality and service.
  • Maintains ambiance by controlling lighting, background music, laundry service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
  • Shows enthusiasm about the company and guests within the restaurant.
  • Is flexible in dealing with changes/problems (e.g., being short staffed).
  • Effectively forecasts outlet needs: stock, human resource and maintenance together with the Restaurant Manager.
  • Adapts easily and fast to the business needs and changes.
  • Has great communication skills, always polite, professional, positive and clear both in message and attitude. Willing to accept feedback and act on it.
  • Fosters a good environment, a sense of team, safety and respect.
  • Is fully available and reachable during working hours. Fast response and follow up on phone or email contact is fundamental. An answer is always provided and a proper follow up takes place.
  • Prioritises tasks effectively to ensure most important tasks are completed on time.
  • Takes ownership of issues or tasks and also gives detailed updates to the Restaurant Manager.
  • Seeks, listens and responds to guests’ feedback, both in person and online together with the Restaurant Manager.
  • Coaches team on how to exceed guest expectations.
  • Effectively identifies restaurant problems through reports and can ideate and execute to resolve these.
  • Is proficient in using computer software, all company systems, via computer or app (POS; Stock Control System; Reservation System; Reviews; etc).
  • Understands company hierarchy and communication routes.
  • Works with peers as equals (other outlet/restaurant managers), maintaining good communication, respect and easy problem solving skills as a group (cover shifts, stock needs, etc).
  • Embodies all company values.

Job competencies

  • Great knowledge of HACCP 
  • SVH certified - provided by the company (first attempt)
  • BHV certified yearly - provided by the company
  • Excellent communication skills (body language, tone, word choice, verbally in English)
  • Excellent knowledge of food & beverage
  • Attention to details
  • Financial skills to perform reporting, forecasting and manage cashflow
  • Customer service oriented
  • Creativity, problem solving and decision making skills
  • Coaching and mentoring skills
  • Team building / fostering teamwork
  • Planning, organizing and controlling
  • Score 100% in all company exams

Job prerequisites

  • Degree in Hotel and Restaurant Management or equivalent, or 2 years of relevant Hospitality experience
  • Ability to speak and understand Dutch and/or English
  • Flexibility in working hours (evenings, weekends, holidays)
  • Maintains self-appearance in accordance with the restaurant grooming standards


The Assistant Restaurant Manager must anticipate and meet the needs and desires of restaurant guests, deliver high quality service, and adhere to the policies and procedures of The Avocado Show. He/she is a master of the first impression: presenting a friendly, positive and responsive standard of service at all times. Your smile will make a lasting impression on our guests’ overall experience. You must understand The Avocado Show tone of voice and be the face of the company within your outlet – both to guests and to your team.

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