Assistant Manager - Restaurant & Bar

Company Description

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

We're looking for a dynamic and results-driven Assistant Manager to join our restaurant and bar operations team in Mysuru, India. In this role, you will support the General Manager in delivering exceptional guest experiences while maintaining operational excellence and profitability. The ideal candidate will demonstrate strong leadership capabilities, a genuine passion for hospitality, and the ability to thrive in a fast-paced, collaborative environment where innovation and customer satisfaction are paramount.

• Supervise and manage daily restaurant and bar operations, ensuring smooth service delivery and consistent adherence to operational standards and company policies
• Lead, train, mentor, and motivate front-of-house and back-of-house staff, fostering a positive team culture and supporting their professional development and career growth
• Oversee guest service quality, address customer concerns promptly and empathetically, and implement solutions to enhance satisfaction, loyalty, and repeat business
• Manage staff scheduling, time-off requests, and ensure adequate coverage during peak service periods while maintaining labor cost efficiency
• Monitor inventory levels, manage stock rotation, coordinate with suppliers, and implement cost control measures to maintain optimal inventory and profitability
• Handle cash management, process transactions accurately, and ensure precise financial reporting and reconciliation
• Ensure compliance with health, safety, and sanitation regulations, including FSSAI guidelines and local requirements applicable in Mysuru
• Implement and maintain restaurant policies and procedures, ensuring consistent execution across all service periods and staff members
• Analyze operational metrics and identify inefficiencies, recommending and implementing process improvements to enhance productivity and profitability
• Assist in event planning and coordination, managing special requests, and ensuring seamless execution of banquets and private functions
• Resolve conflicts and handle challenging situations with professionalism, discretion, and transparency
• Build and maintain strong vendor relationships, negotiate terms, and ensure quality standards are consistently met

**Required Qualifications:**

• 2-3 years of experience in restaurant or hospitality operations, with at least 1 year in a supervisory or assistant manager capacity
• Proven expertise in team leadership, staff management, and performance development
• Strong customer service orientation with a demonstrated track record of delivering exceptional guest experiences
• Proficiency with Point of Sale (POS) systems and restaurant management software
• Solid understanding of inventory management, cost control principles, and budget analysis
• Knowledge of food safety, hygiene standards, and FSSAI compliance requirements
• Excellent communication and interpersonal skills with the ability to work collaboratively across all levels
• Strong problem-solving and decision-making abilities in high-pressure situations
• Ability to multitask, prioritize effectively, and manage time efficiently in a dynamic environment
• Cash handling experience and basic accounting knowledge
• Organizational skills with meticulous attention to detail

**Preferred Qualifications:**

• Experience with restaurant management software, digital ordering systems, and scheduling platforms
• Event coordination, banquet management, or catering experience
• Conflict resolution and mediation expertise
• Knowledge of beverage service standards, wine pairing, and mixology basics
• Demonstrated experience in training, coaching, and developing hospitality staff
• Familiarity with Mysuru's local market, dining trends, and customer preferences
• Experience with vendor management and supplier negotiations
• Knowledge of performance metrics, KPI tracking, and data-driven decision-making
• Certification in food safety or hospitality management (preferred but not required)