The Assistant Hall Manager supports the Hall Manager/director in overseeing the daily operations of the restaurant, ensuring smooth service, customer satisfaction, and the effective supervision of staff. They also play a key role in maintaining service standards, managing staff schedules, and ensuring compliance with health and safety regulations.
SPECIFIC RESPONSIBILITIES:
1. Support in managing daily opening and closing procedures.
2. Coordinate staff schedules, ensuring appropriate staffing levels during peak hours.
3. Handle guest complaints or concerns, escalating them to the Hall Manager/ Director when necessary.
4. Monitor food handling, hygiene, and cleanliness to prevent any violations.
TECHNICAL SKILLS AND COMPETENCIES:
1. Proficiency in operating the point-of-sale (POS) system to process transactions, print sales reports, and handle cash register balancing.
2. Ability to input availability, track employee hours, and adjust schedules in real-time based on operational needs.
3. Ability to apply problem-solving strategies quickly to defuse guest dissatisfaction before escalation is necessary.
4. Ability to conduct regular checks to ensure compliance with food safety laws, such as proper food storage temperatures, expiration dates, and sanitation protocols.
ATTACHMENT : 6 MONTHS
