Assistant Restaurant Manager

Main Duties and Responsibilities

• Lead the opening of the restaurant/ outlet and ensure the implementation of the company policies and procedures along with the exact operation flow.
• Achieve objectives through appropriate planning, organization of staff, inventory management, cost control and maximization of the store s sales and profits.
• Assist the Brand Manager/ Operation Manager in the development of the store s overall yearly plan and budget.
• Provides senior management with all necessary data and statistics relating to store sales and performance, in order to assist them in their decision-making process.
• Observes compliance with Brand policies and procedures, as well as governmental laws and regulations.
• Develop in-depth knowledge of cooking methods on each station, know each spec of every dish to correctly monitor food quality.
• Encourages the front of house teams to constantly improve and update their food knowledge to ensure customers queries answered effectively.
• Work with managers and team to create and maintain our ethos of combining fresh and nutritious food in a simple setting with helpful friendly service that offers value for money.
• Encourage and motivate the team to create an environment where our customers feel welcome, important and it is a pleasure to have them visiting your restaurant.
• Trains and motivates front of house teams to read customers needs and adjust style of service according to individual customers needs - while still retaining their individual personality.
• Effectively deal with customers queries/complaints in a friendly way, helpful way and use these as opportunities to improve how we do things.
• Remains calm during a busy shift and ensures team members remain focused during the shift maintain an obvious presence on the floor, to both customers and team.
• Constantly observes team members/restaurant to anticipate any problems and take preventative action before problems arise.