ASSISTANT MANAGER

JOB DESCRIPTION

An Assistant Manager supports the Manager in implementing business plans for an outlet, involved in staff control and handling people issues. In addition to taking care of store-level support functions such as customer service, scheduling, daily operations, cashiering, loss prevention, maintenance and back-office support.

Responsibilities

· Assist the Manager to oversee day-to-day operations of the restaurant.

· Service, opening and closing procedures (including cashier), table allocation, and customer flow management.

· Set up tables with appropriate utensils, condiments, and decorations before guests arrive.

· Clear tables efficiently and reset them for the next guests.

· Ensure that all areas of the restaurant, including dining areas, restrooms, and service stations, are clean, organized, and well-maintained.

· Ensure cleanliness and organization in the dining area, including wiping tables, chairs, and surfaces.

· Coordinate with kitchen staff and bartender to ensure timely smooth service flow and timely delivery of orders.

· Address any operational issues or concerns promptly and effectively.

· Ensure that all customers receive prompt, courteous, and personalized service.

· Respond to customer inquiries, complaints, and feedback in a professional and timely manner.

· Foster a welcoming and hospitable atmosphere to enhance the overall dining experience.

· Conduct regular inspections of the outlet to maintain cleanliness, sanitation, and safety standards.

· Assist in training new employees on service operations and safety protocols.

· Foster a positive and collaborative work environment, promoting teamwork and mutual respect among staff members.

· Conduct staff performance assessment process to evaluate employee contributions, provide feedback, and foster professional growth.

· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

· Follow procedures and service standards.

· Follow all safety and sanitation policies when handling food and beverages.

· Full awareness of all menu items, their recipes, methods of production, and presentation standards.

· Having a can-do attitude and be committal.

· Any other ad-hoc duties assigned.

JOB DESCRIPTION

An Assistant Manager supports the Manager in implementing business plans for an outlet, involved in staff control and handling people issues. In addition to taking care of store-level support functions such as customer service, scheduling, daily operations, cashiering, loss prevention, maintenance and back-office support.

Responsibilities

· Assist the Manager to oversee day-to-day operations of the restaurant.

· Service, opening and closing procedures (including cashier), table allocation, and customer flow management.

· Set up tables with appropriate utensils, condiments, and decorations before guests arrive.

· Clear tables efficiently and reset them for the next guests.

· Ensure that all areas of the restaurant, including dining areas, restrooms, and service stations, are clean, organized, and well-maintained.

· Ensure cleanliness and organization in the dining area, including wiping tables, chairs, and surfaces.

· Coordinate with kitchen staff and bartender to ensure timely smooth service flow and timely delivery of orders.

· Address any operational issues or concerns promptly and effectively.

· Ensure that all customers receive prompt, courteous, and personalized service.

· Respond to customer inquiries, complaints, and feedback in a professional and timely manner.

· Foster a welcoming and hospitable atmosphere to enhance the overall dining experience.

· Conduct regular inspections of the outlet to maintain cleanliness, sanitation, and safety standards.

· Assist in training new employees on service operations and safety protocols.

· Foster a positive and collaborative work environment, promoting teamwork and mutual respect among staff members.

· Conduct staff performance assessment process to evaluate employee contributions, provide feedback, and foster professional growth.

· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

· Follow procedures and service standards.

· Follow all safety and sanitation policies when handling food and beverages.

· Full awareness of all menu items, their recipes, methods of production, and presentation standards.

· Having a can-do attitude and be committal.

· Any other ad-hoc duties assigned.