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