Assistant Manager, 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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Provide customer service
• Manage events

Supervision

• More than 20 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• Food Safety Certificate

Additional information

Security and safety

• Criminal record check

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Repetitive tasks
• Combination of sitting, standing, walking

Personal suitability

• Client focus
• Dependability
• Flexibility
• Organized
• Reliability