Restaurant assistant manager

Job summary

Manage daily restaurant operations, budgets, revenues, costs, inventory, and compliance with health and safety regulations. Recruit, schedule, train, and supervise staff while providing customer service, handling complaints, negotiating with suppliers and clients, and supporting marketing and events.

Job details

Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years or equivalent experience Work setting Various locations 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 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 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 Supervision 1 to 2 people Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Large workload Personal suitability Accurate Client focus Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options Early morning Evening Employment terms options Morning Night Day Weekend

What you’ll do

Manage daily restaurant operations, budgets, revenues, costs, inventory, and compliance with health and safety regulations. Recruit, schedule, train, and supervise staff while providing customer service, handling complaints, negotiating with suppliers and clients, and supporting marketing and events.

Requirements

Requires a secondary school graduation certificate and 2 to less than 3 years of experience, or equivalent experience. The role calls for accuracy, customer focus, strong interpersonal and oral communication skills, flexibility, organization, reliability, teamwork, and the ability to multitask in a fast-paced, physically demanding environment.

Listed skills

• Budgeting · Preferred
• Cost Control · Preferred
• Inventory management · Preferred
• Customer service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budgeting
• Cost Control
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Inventory Management
• Cash Balancing
• Supplier Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• Marketing
• Health And Safety Compliance

Job areas

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

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