Restaurant Assistant Manager 20N25

The Restaurant Assistant Manager plays a crucial role in overseeing the daily operations of the restaurant to ensure a seamless customer experience. This position entails working closely with the Restaurant Manager and staff to deliver exceptional service and uphold the standards of the establishment. The ideal candidate will have strong leadership abilities, excellent communication skills, and a passion for customer service. The Restaurant Assistant Manager is responsible for managing staff, maintaining operational efficiency, and ensuring compliance with health and safety regulations. In this thriving environment, adaptability and attention to detail are key components for success, along with the ability to motivate team members and resolve issues promptly.

Responsibilities

• Supervise and provide guidance to restaurant staff during shifts.
• Ensure the dining area is clean and ready for daily service.
• Assist the Restaurant Manager in handling customer inquiries and complaints.
• Monitor inventory levels and order supplies as necessary for operations.
• Implement and uphold health and safety regulations in the restaurant.
• Manage scheduling and ensure adequate staffing for efficient operations.
• Collaborate with the chef to review and update menu offerings periodically.
• Monitor financial transactions and assist in budget management tasks.
• Provide training and development support for new and existing staff members.
• Conduct regular inspections to ensure quality standards in food and service.
• Assist in creating marketing strategies to attract and retain customers.
• Facilitate clear communication between front-of-house and back-of-house staff.

Requirements

• Previous experience in restaurant management or related hospitality field preferred.
• Strong leadership skills with the ability to manage a diverse team effectively.
• Excellent customer service skills with a focus on enhancing guest satisfaction.
• Solid understanding of health and safety regulations in the food industry.
• Proficient in point of sale (POS) systems and basic financial management.
• Ability to work flexible hours, including nights and weekends when necessary.
• Exceptional problem-solving skills and ability to remain calm under pressure.