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 #J-18808-Ljbffr