Summary:
An Assistant Restaurant Manager, working under a Restaurant Manager, is responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining inventory, all while adhering to health and safety regulations.
Daily Operations:
- Supervising and coordinating daily restaurant operations, including opening and closing procedures.
- Ensuring smooth and efficient service, from seating customers to managing food and beverage flow.
- Maintaining high standards of cleanliness, food quality, and presentation
Staff Management:
- Managing and supervising staff, including hiring, training, scheduling, and performance evaluations.
- Motivating and supporting staff to provide excellent customer service.
- Addressing staff issues and concerns promptly and effectively.
Customer Service:
- Ensuring a positive and enjoyable dining experience for all customers.
- Handling customer complaints and resolving issues professionally and efficiently.
- Promoting a welcoming and attentive atmosphere.
Inventory and Cost Control:
- Monitoring inventory levels and ordering supplies as needed.
- Assisting in managing financial aspects, such as budgeting and cost control.
- Ensuring compliance with health and safety regulations.
Administrative Tasks:
- Assisting with administrative tasks, such as payroll processing and record-keeping.
- Preparing reports and analyzing data to identify areas for improvement.
Skills and Qualities:
- Strong leadership and interpersonal skills.
- Excellent communication and customer service skills.
- Ability to manage multiple tasks and prioritize effectively.
- Strong organizational and problem-solving skills.
- Knowledge of food and beverage service standards and health and safety regulations.
Job Type: Full-time
Pay: $58,000.00 - $60,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
