Overview :
The Assistant General Manager is responsible for managing all aspects of the restaurant's operations, including overseeing staff, ensuring excellent customer service, controlling inventory, ensuring compliance with health and safety regulations, and driving the restaurant's profitability. The ideal candidate should have strong leadership skills, a deep understanding of the food and beverage industry, and the ability to handle both the business and interpersonal sides of the role.
Key Responsibilities:
1.Operational Management:
- Oversee the daily operations of the restaurant to ensure smooth and efficient service.
- Ensure that the restaurant meets or exceeds standards in food quality, presentation, and customer service.
- Monitor and maintain health, safety, and sanitation standards in compliance with local laws and regulations.
- Implement operational policies, procedures, and quality control measures to enhance the restaurant’s efficiency.
2. Staff Management:
- Hire, train, and develop restaurant staff.
- Schedule staff shifts to ensure adequate coverage during peak and non-peak times.
- Motivate, supervise, and evaluate staff performance, ensuring high morale and teamwork.
- Handle employee conflicts, disciplinary actions, and terminations when necessary.
3. Customer Service:
- Ensure excellent customer service is provided at all times, addressing customer complaints and resolving issues promptly.
- Monitor customer feedback and implement improvements to enhance customer satisfaction.
- Engage with guests, create a welcoming atmosphere, and foster customer loyalty.
4. Financial Management:
- Prepare and manage the restaurant's budget, including revenue and expense forecasts.
- Monitor and control costs, including labor, food, and beverage costs, to maximize profitability.
- Conduct inventory control, ordering supplies, and managing vendor relationships.
- Oversee cash handling, sales reporting, and reconciliation processes.
5. Marketing and Sales:
- Collaborate with the marketing team or lead initiatives to promote the restaurant, including social media campaigns, promotions, and special events.
- Build relationships with local businesses and customers to drive repeat business and increase restaurant visibility.
- Monitor sales trends and adjust strategies to maximize revenue.
7. Compliance and Safety:
- Ensure the restaurant complies with local, state, and federal regulations, including food safety, health, and labor laws.
- Conduct regular safety inspections and staff training on safe food handling and emergency procedures.
8. Reporting and Communication:
- Prepare regular reports on operational performance, including sales, labor costs, and customer satisfaction.
- Communicate effectively with upper management, owners, or corporate headquarters regarding restaurant performance and improvement areas.
Job Requirements :
Education:
- Minimum Diploma certificate in Business Administration, Management, or a related field (Master's degree preferred).
Experience:
- Minimum 3 - 5 years of experience in a managerial role, preferably in the same industry.
- Proven experience in operational management and team leadership.
Skills:
- Strong leadership and team management skills.
- Excellent communication and interpersonal skills.
- Proficiency in financial management and budgeting.
- Problem-solving and decision-making abilities.
- Familiarity with relevant software and technologies (e.g., CRM systems, ERP software).
- Strong organizational skills and attention to detail.
