Assistant Restaurant Manager

Job Responsibilities

Operations:

Oversee daily tasks, focusing on events and operations.

Ensure inventory and equipment are well-maintained.

Coordinate with the kitchen and other departments for seamless service.

Leadership:

Support and guide the team to ensure smooth daily operations.

Foster a positive and collaborative work environment.

Financial Management:

Help manage budgets and control costs.

Provide input to improve profitability.

Customer Service:

Ensure excellent customer experiences.

Address and resolve feedback or issues during events and daily service.

Menu and Marketing:

Work with the kitchen team on menu updates.

Support marketing efforts to attract customers and bookings.

Recruitment:

Ensure smooth integration of new staff.

Staff Training:

Train and mentor staff to improve skills, especially for events.

Organize regular training sessions.

Vendor Relations:

Maintain good relationships with suppliers for quality products.

Ensure timely deliveries for operations and events.

Quality Control:

Maintain high standards for food, service, and presentation.

Oversee event setups for excellence.

Health and Safety:

Ensure compliance with safety and hygiene standards.

Conduct regular safety checks.

Problem-Solving:

Address operational issues promptly.

Work with the team to find effective solutions.