Assistant restaurant managers oversee and support the operations at dining establishments to ensure profitability and an enjoyable dining experience. These professionals work in conjuction with restaurant managers.
* Opening and closing of the restaurant.
* Recruiting, induction and mentoring new staff members.
* Scheduling shifts and assigning tables to wait staff.
* Resolving customer's questions and grievances in a professional way.
* Conduction payroll activities in an accurate and timely manner.
* Ensuringthat the restaurant adheres to pertinent health and safety regulations.
* Purchasing new ingredients, kitchen utensils and equipments when stock is low or damaged.
* Source better deals on all resources and equipments that warrant replacing or replenishing.
* REcording all income and expenses and ensuring that cash registers are balanced.
