Assistant Restaurant Manager

Position: Restaurant Manager Responsibilities: 1. Staff Management: Hire, train, and supervise all restaurant staff, including waitstaff, cooks, and kitchen personnel. 2. Scheduling: Create work schedules, manage staff costs, and allocate shifts to ensure adequate coverage during peak hours. 3. Customer Service: Ensure the delivery of high-quality customer service, handle customer complaints, and maintain a welcoming and pleasant dining atmosphere. 4. Menu Management: Collaborate with the chef to plan and update the menu, including specials and pricing strategies. 5. Quality Control: Oversee food preparation, presentation, and service to ensure consistency and adherence to quality standards. 6. Inventory and Supply Management: Monitor and manage inventory levels, order supplies, and minimize waste to optimize cost efficiency. 7. Health and Safety: Ensure compliance with health and safety regulations, including food handling and sanitation practices. 8. Budget Management: Develop and manage the restaurant's budget, controlling expenses and maximizing profitability. 9. Financial Reporting: Prepare and analyze financial/sales reports and share with the concerned. 10. Marketing and Promotion: Develop and implement marketing strategies to attract and retain customers, including promotions, events, and social media engagement. 11. Training and Development: Provide training and ongoing development for staff, focusing on improving skills and product knowledge. 12. Vendor and Supplier Relations: Maintain relationships with food and beverage suppliers and negotiate favorable terms and pricing. 13. Reservation and Seating Management: Oversee the reservation system and seating arrangements to optimize table turnover and customer satisfaction. 14. Liaison with Front and Back of House: Foster effective communication and collaboration between kitchen and service staff to ensure efficient service. 15. Compliance: Ensure compliance with all relevant laws and regulations, including alcohol licensing, labor laws, and building/mall compliance.

16. Conflict Resolution: Address and resolve staff conflicts and issues in a professional and fair manner. 17. Performance Evaluation: Conduct performance evaluations for employees, providing feedback and setting performance goals. 18. Profit Maximization: Identify opportunities for cost reduction and revenue enhancement while maintaining quality.