Assistant Manager

A Restaurant Assistant Manager is responsible for overseeing the daily operations of the restaurant. Duties include but are not limited to hiring and training restaurant staff, following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.
Ensuring incoming staff complies with company policy
Training staff to follow restaurant procedures
Maintaining safety and food quality standards
Keeping customers happy and handling complaints
Organizing schedules
Keeping track of employees' hours
Recording payroll data
Ordering food, linens, gloves and other supplies while staying within budget limitations
Motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant's revenue, profitability, and quality goals.
Ensure efficient restaurant operation, as well as maintain high productivity, quality, and customer-service standards.
Lead by example and uplift our staff during busy moments in our fast-paced environment.
Ensure our restaurant runs smoothly and customers have pleasant dining experiences.
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Ensure compliance with sanitation and safety regulations
Control operational costs and identify measures to cut waste
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
Strong leadership, motivational and people skills

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