Restaurant assistant manager

Job summary

Manage daily restaurant operations, budgets, revenues, inventory, and service quality. Recruit, schedule, train, and supervise staff while handling customer concerns, events, supplier arrangements, and compliance with health, safety, and liquor regulations.

Job details

Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 5 years or more Work setting Restaurant 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 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 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 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 Train staff in job duties, sanitation and safety procedures Supervise and co-ordinate activities of staff who prepare and portion food Ensure that food and service meet quality control standards Plan, organize, direct, control and evaluate daily operations Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Walking Bending, crouching, kneeling Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Employment terms options Evening Employment terms options Day Weekend

What you’ll do

Manage daily restaurant operations, budgets, revenues, inventory, and service quality. Recruit, schedule, train, and supervise staff while handling customer concerns, events, supplier arrangements, and compliance with health, safety, and liquor regulations.

Requirements

Requires a secondary school graduation certificate and at least five years of experience. The role calls for strong communication, organization, accuracy, flexibility, reliability, customer focus, and the ability to work in a fast-paced environment under pressure.

Listed skills

• Customer service · Preferred
• Budgeting · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Restaurant Operations
• Budgeting
• Cost Control
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Inventory Management
• Cash Reconciliation
• Performance Reviews
• Supplier Negotiation
• Customer Service
• Event Management
• Food Safety
• Liquor Regulations
• Marketing

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

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