Assistant Manager

• To conduct the briefs of the team members at the commencement of the shift
• To supervise and guide the team members in performing their work
• To actively support the team members during busy hours
• To plan and prepare the action plan for handling busy operations time.
• To check with kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly
• To check the table set up, cleanliness, AC temperature at the commencement of

shift

• To keep the service stations well equipped with adequate number of cutlery, crockery, water jugs, napkins etc
• To promote and upsell the special menus and services
• To check the uniforms, grooming standards of the team members of the restaurant
• To check the restaurant set up at the commencement of the shift
• To check the restaurants cleanliness and hygiene
• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• To co-ordinate with Front Office, Kitchen etc regarding special events and execution of the same
• To maintain the inventory of all the items of the restaurant and to report shortage

or loss of the items if any

• To take feedback about customer satisfaction levels and to compile the guest

history regarding their preferences, special requirements etc

• To approve the stores requisitions of the various items required at restaurant
• To comply with all health and safety regulations
• To maintain log book and to make necessary entries for further prompt action

• To approve leaves of the team members
• To prepare duty roster of the team members of restaurant
• To conduct the training for team members as per the training calendar