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