The Assistant Manager assists the Concept Manager in the implementation and enforcement of all restaurant standards in accordance with food safety guidelines. Responsible for financial aspects of the restaurant, sales, cost, fixed assets, ordering food and supplies. Timely implementation of all corporate programs ensures great guest service, safe food quality, restaurant cleanliness and sanitation.
Main Duties and Responsibilities
- Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
- Estimate food consumption, place orders with suppliers, and check quality standards upon delivery of food and beverage.
- Resolve customer complaints about food quality or service through company standards.
- Maintain sanitation standards and assist in keeping appropriate records.
- Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations (where applicable) are followed in adherence to state and local guidelines.
- Assists in the Preparation of all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- Order supplies such as tableware, cooking utensils and cleaning items.
- Arrange for maintenance and repair of equipment and other services (as needed)
- Maintain opening and closing procedures and security standards.
- Advises concept manager to the performance of associates.
- Ensure all employees are following the company dress code guidelines.
- Monitor food preparation and methods to ensure compliance with brand and company specification and standards.
- Perform any other duties as assigned by supervisor.