Assistant Restaurant Manager
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Key details
- Location
- Quintana Roo, Mexico
- Work style
- Onsite
- Level
- Mid level
- Experience
- 2–4 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- 2w ago
Skills
About the role
The Assistant Restaurant Manager supports the efficient daily operations of the outlet in alignment with Hyatt International’s corporate strategies and brand standards, while meeting the expectations of employees, guests, and ownership. This role assists the Outlet Manager in overseeing the assigned outlet as a successful, independent profit center, ensuring it operates according to its concept and Hyatt standards. The Assistant Manager is responsible for maximizing guest satisfaction, maintaining budgetary discipline, and contributing to the outlet’s overall financial success.
The Assistant Restaurant Manager supports the efficient daily operations of the outlet in alignment with Hyatt International’s corporate strategies and brand standards, while meeting the expectations of employees, guests, and ownership. This role assists the Outlet Manager in overseeing the assigned outlet as a successful, independent profit center, ensuring it operates according to its concept and Hyatt standards. The Assistant Manager is responsible for maximizing guest satisfaction, maintaining budgetary discipline, and contributing to the outlet’s overall financial success.
- Minimum 2–4 years of experience in restaurant or food service operations, with at least 1 year in a supervisory role.
- Degree or diploma in Hospitality, Restaurant Management, or a related field preferred.
- Strong knowledge of restaurant operations, service standards, and team leadership.
- Fluent in English (spoken and written); additional languages are a plus.
- Excellent communication, leadership, and organizational abilities.
- Proven ability to perform under pressure and manage multiple priorities.
- Flexible availability, including evenings, weekends, and holidays.
- Minimum 2–4 years of experience in restaurant or food service operations, with at least 1 year in a supervisory role.
- Degree or diploma in Hospitality, Restaurant Management, or a related field preferred.
- Strong knowledge of restaurant operations, service standards, and team leadership.
- Fluent in English (spoken and written); additional languages are a plus.
- Excellent communication, leadership, and organizational abilities.
- Proven ability to perform under pressure and manage multiple priorities.
- Flexible availability, including evenings, weekends, and holidays.
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