Assistant Manager

Job Overview: A Restaurant Assistant / Kitchen Manager plays a crucial role in the efficient operation of a restaurant. They work closely with the restaurant General Manager to oversee daily activities, ensure excellent customer service, and maintain high-quality standards. This position requires strong leadership, organizational, and interpersonal skills to effectively manage restaurant staff and provide a positive dining experience for guests, with accountability for

• Training store associates on FOH and BOH duties and food and work safety
• Delivering excellent customer service experience
• Achieving store financial targets
• Performing FOH and BOH duties as required and all GM responsibilities in the absence of the GM.
• Assisting the GM in the successful operation of a single store.

Key Responsibilities:
1. Staff Management:

• Assist in recruiting, hiring, and training new restaurant staff.
• Schedule and assign tasks to employees, including servers, cooks, and support staff.
• Supervise and motivate staff, providing guidance and constructive feedback.

• Ensure all employees adhere to company policies and procedures.

• Customer Service:

• Maintain a welcoming and friendly atmosphere for guests.

• Address customer complaints and resolve issues promptly and professionally.

• Interact with customers to gather feedback and improve service quality.

• Operational Duties:

• Assist in inventory management, including ordering supplies and tracking inventory levels.

• Monitor restaurant cleanliness, ensuring compliance with health and safety regulations.

• Oversee the opening and closing procedures of the restaurant.

• Financial Management:

• Help manage the restaurant's budget, including controlling costs and maximizing profitability.

• Assist in monitoring and reporting financial performance, including sales and expenses.

• Menu and Food Quality:

• Ensure that food preparation and presentation are established.

• Monitor food safety and sanitation practices.

• Training and Development:

• Conduct training sessions for staff to enhance their skills and knowledge.

• Foster a culture of continuous learning and development among the team members.

• Compliance:

• Ensure compliance with local, state, and federal regulations, including food safety and labor laws.

• Maintain accurate records and documentation related to restaurant operations.

• Marketing and Promotion:

• Assist in implementing marketing strategies to attract and retain new customers.

• Participate in promotional events and community engagement activities.

• Administration:

• Assists GM in completing financial and inventory reports and other administrative duties as requested. Performs cash register opening and closing procedures.

Requirements:

• Proven experience in the restaurant industry, with at least 2-3 years in a supervisory or managerial role.
• Strong communication and leadership skills.
• Exceptional customer service orientation.
• Knowledge of restaurant operations, including food safety and sanitation.
• Proficiency in restaurant management software and fundamental financial analysis.
• Ability to work in a fast-paced and dynamic environment.
• Flexibility to work evenings, weekends, and holidays as needed.
• Food handler's certification may be required depending on local regulations.
• Reliable and dependable attendance
• High school diploma required.
• Serve Safe certified.
• Successful completion of a manager certification program.
• Annual passing cooking test to ensure quality control assurance and ongoing training.