Restaurant Assistant Manager

Job summary

The role involves planning and evaluating daily restaurant operations, including budgeting, staff supervision, and inventory management. The manager is responsible for ensuring quality control, maintaining health and safety standards, and enhancing overall profitability.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules 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 Cost products and services Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Manage events Train staff in job duties, sanitation and safety procedures Supervise and co-ordinate activities of staff who prepare and portion food Ensure that food and service meet quality control standards Plan, organize, direct, control and evaluate daily operations Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Walking Bending, crouching, kneeling Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player

What you’ll do

The role involves planning and evaluating daily restaurant operations, including budgeting, staff supervision, and inventory management. The manager is responsible for ensuring quality control, maintaining health and safety standards, and enhancing overall profitability.

Requirements

Candidates must have a high school graduation certificate and at least 5 years of relevant experience. Strong interpersonal, communication, and organizational skills are required to handle a fast-paced environment.

Listed skills

• Customer service · Preferred
• Recruitment · Preferred
• Financial Reporting · Preferred
• Quality Control · Preferred
• Inventory management · Preferred
• scheduling · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Recruitment
• Scheduling
• Inventory Management
• Customer Service
• Performance Reviews
• Health and Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Event Management
• Quality Control
• Financial Reporting
• Staff Training
• Operational Planning
• Conflict Resolution

Job areas

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