
Assistant Manager
1 day ago
Duties and Responsibilities:
- Oversee day-to-day operations of the restaurant.
- Ensure food and beverage quality standards are maintained.
- Manage inventory and order supplies as needed.
- Monitor cleanliness, safety, and hygiene standards.
- Schedule maintenance and repairs of restaurant equipment.
- Hire, train, and supervise restaurant staff (servers, chefs, kitchen staff, etc.).
- Create staff schedules and manage shift rotations.
- Conduct performance evaluations and provide feedback.
- Foster a positive and productive work environment.
- Handle staff conflicts or disciplinary actions when necessary.
- Ensure high levels of customer satisfaction.
- Handle customer complaints and resolve issues promptly.
- Monitor service quality and train staff to improve guest experience.
- Collect and respond to customer feedback.
Qualifications:
- 2–5 years of experience in the food service or hospitality industry.
- Prior roles as a server, chef, supervisor, or assistant manager are often stepping stones.
- Proven experience in managing staff, operations, and customer service is usually essential.
- Front-of-house (FOH): hosting, serving, guest interaction
- Back-of-house (BOH): kitchen flow, food prep basics, hygiene
- Cash handling and end-of-day reconciliation
- Vendor management: negotiating prices, ordering, receiving
- Event or catering coordination (in multi-service venues)
- Hiring and training staff.
Job Type: Full-time
Benefits:
- Paid training
Work Location: In person
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