Restaurant Assistant Manager

Job duties:

• 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
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Train staff in preparation, cooking and handling of food
• Plan menus and ensure food meets quality standards
• Supervise cooks and other kitchen staff
• Maintain records of food costs, consumption, sales and inventory
• Estimate amount and costs of supplies and food items
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Instruct cooks in preparation, cooking, garnishing and presentation of food