assistant manager
Responsibilities
1. Oversee the daily operations of the restaurant, café, or food and beverage outlets. 2. Ensure excellent customer service and handle customer complaints professionally. 3. Recruit, train, supervise, and evaluate staff performance. 4. Prepare staff schedules and manage manpower efficiently. 5. Monitor food quality, presentation, and hygiene standards. 6. Ensure compliance with food safety regulations and company policies. 7. Manage inventory, stock ordering, and supplier relationships. 8. Control costs, reduce wastage, and maintain profitability. 9. Prepare budgets, sales reports, and financial records. 10. Develop and implement marketing and promotional activities to increase sales. 11. Coordinate with kitchen and service teams to ensure smooth operations. 12. Monitor outlet cleanliness and maintenance of equipment and facilities. 13. Set sales targets and ensure business objectives are achieved. 14. Handle cash management, billing procedures, and daily sales reconciliation. 15. Analyze customer feedback and implement improvements to enhance guest satisfaction. 16. Ensure compliance with employment laws, licensing requirements, and workplace safety standards. 17. Plan menus and pricing strategies in collaboration with chefs and management. 18. Build strong relationships with customers, suppliers, and business partners. 19. Conduct regular staff meetings and provide coaching and development opportunities. 20. Perform any other duties assigned by senior management to support business operations.
Qualifications: Ability to remain productive in a high-pressure environment Strong attention to detail Creativity Ability to oversee and manage kitchen operations