Assistant Restaurant Manager (225-901)

As an Assistant Restaurant Manager, you will play a pivotal role in ensuring the smooth and efficient operation of the restaurant. You will assist the Restaurant Manager in overseeing all aspects of restaurant management, including staff supervision, customer service, financial control, and maintaining high standards of food quality and cleanliness. You will have the opportunity to work closely with team members, encouraging them to provide exceptional service to our guests. Your ability to manage operational issues promptly and effectively will significantly contribute to the restaurant's success and its overall guest satisfaction. This position is ideal for a motivated individual looking to grow their career in the hospitality industry and willing to take on increased responsibilities in the absence of the Restaurant Manager.

Responsibilities

• Assist the Restaurant Manager in overseeing daily restaurant operations and staff supervision.
• Facilitate training and development of staff to ensure optimum service delivery.
• Maintain high standards of food quality, service, and cleanliness in the restaurant.
• Tackle customer complaints and provide solutions efficiently to ensure satisfaction.
• Assist in inventory management, including ordering and restocking supplies as needed.
• Conduct regular inspections of the restaurant areas to ensure compliance with hygiene and safety standards.
• Coordinate with kitchen staff to ensure seamless service and timely delivery of orders.
• Support financial management by assisting with budgeting, forecasting, and expense control activities.
• Analyze sales and revenue to assist in the development of strategies for improvement.
• Handle scheduling of shifts and assign tasks to staff on the restaurant floor.
• Encourage a positive team environment to enhance work satisfaction and productivity.
• Serve as acting manager in the absence of the Restaurant Manager as required.

Requirements

• High school diploma or equivalent; additional college training is preferred.
• Previous experience in restaurant management or supervisory roles is highly desirable.
• Strong leadership and organizational skills to manage diverse operational tasks.
• Excellent interpersonal and communication skills to interact with guests and staff.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong problem-solving skills to address operational and customer issues effectively.
• Proficiency in restaurant management software and point of sale systems.