Job Summary
The Restaurant Assistant Manager supports the overall management of restaurant operations, ensuring efficient service, high-quality food standards, and excellent customer satisfaction. The role includes supervising staff, controlling costs, assisting in business operations, and ensuring compliance with all regulatory requirements.
Key Responsibilities
Operational Management:
Plan, organize, and evaluate daily restaurant operations.
Determine the type of services to be offered and implement operational procedures.
Ensure health and safety regulations are strictly followed.
Manage events and negotiate with clients for catering or use of facilities.
Address customers' complaints or concerns promptly and professionally.
Financial & Budgetary Control:
Analyze budgets to boost and maintain the restaurant's profits.
Develop budgets to determine the cost of food, ingredients, alcohol, kitchen, and cleaning supplies.
Monitor revenues to determine labour costs and cost products and services accurately.
Balance cash and complete balance sheets, cash reports, and related forms.
Negotiate arrangements with suppliers for food and other supplies.
Staff Leadership & Human Resources:
Supervise, recruit, and train staff.
Set staff work schedules and monitor staff performance.
Participate in marketing plans and their implementation.
Skills & Qualifications
Strong leadership and supervisory skills
Excellent communication and interpersonal abilities
Ability to manage multiple priorities in a fast-paced environment
Knowledge of restaurant operations, inventory control, and cost management
Customer service excellence and problem-solving skills
Work Conditions and Availability
The position requires flexibility in work hours, including mornings, evenings, weekends, and holidays
The Assistant Manager must be available on-call as needed to respond to urgent operational issues, staff shortages, or emergencies
On-call duties will be reasonable and in accordance with provincial employment standards, and may require responding to calls outside scheduled working hours
Must be able to attend the restaurant on short notice, when required, to ensure continuity of operations