Restaurant Assistant Manager

• Plan, organize, direct, control and evaluate the operations of the restaurant.
• Determine type of services to be offered and implement operational procedures
• oversee staff training
• Set staff work schedules and monitor staff performance
• Control inventory.
• Resolve customer complaints and ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods