The Restaurant Assistant Manager supports the Restaurant Manager in overseeing the daily operations, ensuring customer satisfaction, maintaining high food quality, and ensuring that staff are productive and motivated. This role also involves administrative tasks, staff management, and ensuring that health and safety regulations are followed.
Key Responsibilities:
1. Operations Management:
- Assist in managing daily restaurant operations to ensure smooth service flow.
- Ensure cleanliness, food safety, and presentation standards are maintained.
- Manage inventory, placing orders for supplies, and controlling stock levels.
- Monitor food quality and presentation to ensure compliance with standards.
2. Staff Management:
- Supervise and provide guidance to team members, ensuring high standards of service.
- Schedule shifts and ensure proper staffing levels during busy periods.
- Assist with hiring, training, and evaluating staff performance.
- Handle staff conflicts and promote a positive work environment.
3. Customer Service:
- Address and resolve customer complaints or issues in a professional manner.
- Ensure all guests are greeted warmly and receive prompt and attentive service.
- Monitor customer satisfaction and implement improvements when needed.
4. Financial Management:
- Assist in managing the restaurant’s budget and controlling costs.
- Monitor sales performance and work with management to achieve revenue targets.
- Handle cash management, including daily reconciliations and deposits.
5. Health and Safety Compliance:
- Ensure the restaurant adheres to food safety regulations and health standards.
- Maintain a safe and clean environment for both customers and staff.
- Conduct regular health and safety audits.
6. Administrative Duties:
- Prepare reports on sales, labor costs, and customer feedback for management.
- Assist in marketing and promotional activities to boost sales.
- Handle administrative tasks such as inventory reports, scheduling, and payroll.
Qualifications:
- Diploma or degree in hospitality, F&B management, or a related field is a plus.
- Prior experience in a supervisory or assistant management role in the F&B industry.
- Strong leadership and organizational skills.
- Ability to work under pressure and handle multiple tasks.
- Excellent communication and customer service skills.
- Knowledge of food safety and hygiene regulations.
Working Conditions:
- Must be willing to work flexible hours, including evenings, weekends, and holidays.
- Ability to stand for extended periods and manage a fast-paced environment.
Reports to:
- Restaurant Manager or General Manager.
