Restaurant Assistant Manager

Job summary

Oversee and evaluate daily restaurant operations, including staffing, service procedures, revenue and labor costs, cash reporting, and inventory. Train and supervise a team of 5–10 employees, ensure health and safety compliance, coordinate with suppliers, and address customer concerns.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Evaluate daily operations Monitor revenues to determine labour cost Plan and organize daily operations Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 5-10 people Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Excellent oral communication Flexibility Organized Reliability Team player Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for youths Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

Oversee and evaluate daily restaurant operations, including staffing, service procedures, revenue and labor costs, cash reporting, and inventory. Train and supervise a team of 5–10 employees, ensure health and safety compliance, coordinate with suppliers, and address customer concerns.

Requirements

Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role calls for accuracy, customer focus, dependability, strong oral communication, flexibility, organization, reliability, and teamwork, along with the ability to work in a fast-paced environment under pressure.

Listed skills

• Financial Reporting · Preferred
• Inventory management · Preferred
• Customer service · Preferred
• Team Leadership · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Management
• Revenue Monitoring
• Labor Cost Management
• Staff Supervision
• Staff Training
• Service Planning
• Operational Procedures
• Cash Balancing
• Financial Reporting
• Performance Reviews
• Inventory Management
• Health And Safety Compliance
• Supplier Negotiation
• Complaint Resolution
• Customer Service
• Team Leadership

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

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