Assistant Manager - Restaurant

Position Summary

The Assistant Manger is responsible for helping oversee front & back of house operations. Specifically, bringing attention to coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. carried out in accordance with internal policies and procedures.

Essential Duties And Responsibilities

The essential functions include, but are not limited to the following:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager Guidelines for approval or review
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Coordinate all training activities for staff and service employees to include the identification and analysis of training needs and the design and implementation of programs
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assist other managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Prepare operational reports and analyses setting forth progress and adverse trends, and making appropriate recommendations
• Perform other work-related duties as assigned