Assistant Restaurant Manager

An Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily operations, ensuring excellent customer service, and maintaining a positive work environment. Here are the key duties and responsibilities:

1. Team Supervision: Assist in training, supervising, and motivating staff. Monitor performance and address any issues.
2. Customer Service: Ensure customers have a positive dining experience by handling complaints, resolving issues, and maintaining high service standards.
3. Operations Management: Assist in coordinating daily operations, including opening and closing procedures, scheduling shifts, and inventory management.
4. Financial Tasks: Help manage budgets, monitor expenses, and assist in achieving sales targets. Support in cash handling and daily reconciliations.
5. Health and Safety Compliance: Ensure the restaurant meets health, safety, and hygiene standards. Conduct regular inspections and staff training.
6. Inventory and Ordering: Monitor inventory levels, order supplies, and minimize waste to control costs.
7. Event Coordination: Assist in planning and executing events or special promotions to attract customers.
8. Reporting: Prepare reports on sales, labor costs, and customer feedback. Share insights with the management team.