Assistant Restaurant Manager

Guzman y Gomez Mexican Kitchen; Brisbane; On-site; AUD 70,000 - 80,000; Full time

Job summary

A fast-food company is seeking an Assistant Restaurant Manager in Arana Hills, Australia. The role involves leading front-of-house and kitchen teams, ensuring high standards, and supporting staff through recruitment and training. The ideal candidate should have proven experience in a busy environment, excellent customer service skills, and strong organizational abilities. Additionally, proficiency with Point of Sale systems and knowledge of food safety practices are required for this position, which offers a competitive salary based on experience.

Qualifications

• Proven experience leading teams in a high-volume hospitality environment.
• Ability to deliver exceptional customer service consistently.
• Excellent communication skills with staff and guests.

Responsibilities

• Lead and motivate teams during service periods.
• Support staff recruitment, induction, training and development.
• Monitor and maintain food safety and hygiene standards.

Skills

Team Leadership

Customer Service

Communication

Organizational Skills

Problem Solving

Education

Food Safety Supervisor Certification

Hospitality Management qualification

Tools

Point of Sale systems

Restaurant management software

Job description

Overview

At Guzman y Gomez Mexican Kitchen, our mission is to reinvent fast-food. We’re Australia’s only fast-food restaurant to be 100% clean, meaning there are no added preservatives, artificial flavours, added colours or unacceptable additives in our food. We’re incredibly proud of our amazing people, and we are looking for a motivated Assistant Restaurant Manager to help lead our team and develop a career with us.

Location: Arana Hills, Australia

Remuneration: $70 000 - $80 000 + super, based on experience

Responsibilities

• Lead and motivate front-of-house and kitchen teams during service periods, ensuring smooth operations and maintaining high standards of service delivery
• Support the Restaurant Manager in staff recruitment, induction, training and development, fostering a supportive and inclusive team environment
• Assist in roster planning and scheduling to ensure adequate staffing levels and fair distribution of shifts
• Monitor and maintain food safety and hygiene standards in compliance with all relevant regulations and company policies
• Proactively identify opportunities to enhance the guest experience and implement improvements across all service areas
• Support inventory management, stock rotation and ordering processes to minimise waste and control costs
• Utilise Point of Sale systems and other operational tools to process transactions, manage reservations and analyse performance data
• Handle customer enquiries and complaints with empathy and professionalism, resolving issues promptly and decisively
• Collaborate with the management team to analyse financial performance, track key metrics and contribute to achieving departmental targets
• Maintain detailed records of incidents, staff performance and operational matters, ensuring transparency and accountability
• Work flexibly, including evenings, weekends and public holidays, to support business requirements

Qualifications

Required Skills and Experience

• Proven experience leading and motivating teams in a busy, high-volume hospitality environment
• Demonstrated ability to deliver exceptional customer service consistently
• Excellent communication and interpersonal skills, with the ability to engage effectively with staff and guests
• Strong organisational and time-keeping abilities, with meticulous attention to detail
• Proficiency with Point of Sale systems and restaurant management software
• Knowledge of food safety and hygiene practices, or willingness to obtain relevant certification
• Experience in roster planning, staff scheduling and people management
• Problem-solving and conflict resolution capabilities
• Ability to work collaboratively within a team and support colleagues
• Flexibility to work variable hours, including evenings, weekends and public holidays

Desirable Skills and Experience

• Experience in financial analysis and budget management within a restaurant setting
• Knowledge of inventory management and stock control systems
• Experience in staff recruitment and induction processes
• Familiarity with restaurant operations and procedures
• Passion for continuous improvement and innovation in service delivery
• Experience in analysing guest feedback and implementing service enhancements
• Certification in hospitality management or food safety and hygiene

Education And Certifications

• Food Safety Supervisor Certification (or equivalent) – desirable
• Hospitality or Restaurant Management qualification – desirable
• Current First Aid certification – desirable