An assistant restaurant manager - fine dining is a front-of-house manager who is typically concerned with overseeing operations in the dining room. He or she assists with training, day-to-day shift operations, and generally assuring that all aspects of guest experience are given the standards required by fine dining operations. He or she typically reports to a general manager and may be given some department to specialize in (such as the server staff, bar staff, or hosting staff), with those employees serving as his or her direct reports.
The assistant restaurant manager's largest concern in everyday operations is the smooth running of shifts at work. This can include ensuring prompt seating of reservations, utilizing proper techniques and timing by servers, and performing guest followup by talking to tables to receive feedback and offer general pleasantries. The assistant should take into account any noted deficiencies and work to correct them as quickly and as discreetly as possible.
Assistant fine dining managers also typically play a role in staffing and training. He or she may conduct interviews of new job applicants, and will normally be a participant in the training of new hires, either in an active or supervisory role.
Many fine dining restaurants prefer to hire assistant managers with at least some post-secondary education, obviously preferring persons with degrees in hospitality-related disciplines. Most employers at this level of service will also consider only persons with extensive experience in fine dining and supervisory roles in restaurant work for this position. Assistant restaurant managers in fine dining should expect to work long hours during weekday afternoons and evenings. Most such managers also will be required to work weekends and holidays.