3. Restaurant Manager (RM) / Assistant Restaurant Manager (ARM)

Job Description

Title: 3. Restaurant Manager (RM) / Assistant Restaurant Manager (ARM)

Company Name: The Forest Lounge Ltd

Vacancy: 2

Age: 30 to 40 years

Job Location: Dhaka (Dhanmondi)

Salary: --

Experience:

• 5 to 8 years
• The applicants should have experience in the following business area(s): Restaurant, Coffee Shop, Catering, Fast Food Shop

• Diploma in Hotel Management

• 5 to 8 years
• The applicants should have experience in the following business area(s): Restaurant, Coffee Shop, Catering, Fast Food Shop

• Age 30 to 40 years
• Only Male

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or related field.

• Graduation in any discipline from a recognized university; candidates with a Hospitality background will be given preference.

• Minimum 3–5 years of relevant experience for RM; 2–4 years for ARM.

• Previous experience in a reputed restaurant/hospitality organization is preferred.

• Strong leadership, communication, guest-handling, and team-management skills.

• Excellent knowledge of restaurant operations and service standards.

• Ability to handle pressure, emergencies, and customer complaints professionally.

• Strong problem-solving and decision-making abilities.

• Smart, well-groomed, disciplined, and service-oriented.

Job Responsibilities:

• Manage the overall daily operation of the restaurant and ensure smooth service.

• Supervise F&B Service, Guest Relations, Hostess, and other operational teams.

• Ensure excellent guest service and maintain restaurant service standards.

• Monitor restaurant opening, operation, closing, cleanliness, grooming, and discipline.

• Allocate manpower and prepare duty rosters according to business requirements.

• Monitor staff attendance, punctuality, grooming, behavior, and performance.

• Conduct regular briefings and communicate daily operational instructions to staff.

• Handle guest complaints professionally and ensure timely resolution.

• Monitor food and beverage service quality, presentation, and guest satisfaction.

• Coordinate with Kitchen regarding menu availability, special requests, service delays, and guest feedback.

• Monitor table reservations, VIP guests, events, buffet operations, and special functions.

• Ensure proper implementation of Sequence of Service and restaurant SOPs.

• Monitor sales performance and support the team in achieving daily/monthly sales targets.

• Control operational wastage, breakage, complimentary items, and unnecessary expenses.

• Coordinate with Accounts, Sales & Marketing, Kitchen, Housekeeping, Security, and Management.

• Ensure proper hygiene, cleanliness, safety, and workplace discipline.

• Conduct staff training, coaching, performance monitoring, and development.

• Prepare and submit daily/weekly/monthly operational reports.

• Monitor customer reviews and feedback and take corrective actions when required.

• Ensure all company policies, procedures, and management instructions are followed.

• Perform other responsibilities assigned by Senior Management.