Assistant Restaurant Manager

Company Description

The Collection of Experiences Hospitality is a team of hospitality professionals with over 25 years of experience, carefully crafting exclusive and unparalleled experiences in the Kingdom of Bahrain. We have curated world-class brands while creating strong and unique brands that embody a lifestyle and culinary artistry that resonates with our clientele.

Job Title: Assistant Restaurant Manager

Location:
Chestnut Bakery & Lunchroom

Reports to:
Restaurant Manager / General Manager

Employment Type:
Full-Time

1. About Chestnut Bakery & Lunchroom

At Chestnut Bakery & Lunchroom, we believe in creating memorable experiences around fresh, high-quality baked goods and warm hospitality. Our space blends the charm of an artisanal bakery with the energy of a bustling lunchroom—serving both loyal regulars and first-time visitors with care, craft, and consistency. We're seeking a passionate and hands-on
Assistant Restaurant Manager
to support our daily operations and lead our Front of House (FOH) team.

Position Summary

The Assistant Restaurant Manager plays a key leadership role in ensuring smooth daily operations, upholding brand standards, and delivering exceptional guest experiences. This position supports the Restaurant Manager in supervising the FOH team, managing inventory, ensuring quality control, and maintaining a clean, efficient, and welcoming environment.

Key Responsibilities

1. Daily Operations Support

• Open and close the bakery in accordance with company procedures, including proper setup of display cases, coffee stations, and dining areas.
• Oversee daily cash handling, end-of-day financial reporting, and tip reconciliation.
• Monitor and manage retail and ingredient inventory; flag low stock to the Restaurant Manager.
• Ensure all FOH standards are met (e.g., lighting, display, staff presentation, and ambiance).
• Lead daily briefings and debriefings; assign floor sections and communicate daily sales targets.
• Update team on out-of-stock items (86), low stock (85), and priority items to upsell.

2. Staff Leadership

• Supervise and support FOH team members (baristas, servers, cashiers) during operational hours.
• Train new hires on POS systems, product knowledge, and service standards.
• Jump in to support coffee preparation, plating, or light baking as needed during peak hours.
• Address minor staff misconduct issues (e.g., punctuality, grooming) in the absence of the Manager.

3. Customer Experience

• Proactively handle guest complaints or concerns with empathy and efficiency.
• Ensure all displayed products are fresh, visually appealing, and rotated regularly.
• Deliver warm, attentive service—building rapport with regular guests.

4. Quality & Compliance

Uphold food safety and sanitation standards (e.g., temperature checks, allergen awareness, hygiene protocols).

• Coordinate with the kitchen and bakery teams to ensure timely production and consistent quality.
• Conduct daily cleanliness checks across FOH, restrooms, and back-of-house areas.
• dulling using platforms like
  Homebase
  or
  When I Work
  .
• Support coordination of catering orders and manage wholesale deliveries.
• Submit daily reports covering sales, staff notes, reservations, and key operational metrics.

Qualifications & Skills

• Experience
• Minimum 3 years of experience in food service; at least 2 years in a supervisory role (bakery, café, or restaurant environment preferred).
• Familiarity with bakery operations, including basic understanding of production cycles, shelf-life, and ingredient handling.

Technical Skills

• Proficiency with POS systems (e.g.,
  Toast
  ,
  Square
  ) and spreadsheet software (e.g.,
  Excel
  ,
  Google Sheets
  ).
• Valid Food Handler Certification or willingness to obtain within 30 days of hire.

Soft Skills

• Leadership:
  Calm and effective in directing staff, especially during busy periods.
• Adaptability:
  Comfortable with a rotating schedule, including early mornings, weekends, and holidays.
• Problem-Solving:
  Quick thinker in addressing guest concerns or operational challenges.
• Detail-Oriented:
  Attentive to cleanliness, product presentation, and procedural consistency.