ASSISTANT MANAGER

Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Plan, organize, direct, control and evaluate 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
• Monitor revenues and modify procedures and prices
• 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
• Set staff work schedules and monitor staff performance
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Recruit, train and supervise staff

Supervision

• 5-10 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Attention to detail