Assistant Restaurant Manager at Corporate Staffing

Key Responsibilities:

• Uphold all restaurant policies and standards for quality and safety.
• Conduct regular operational reviews to identify and solve issues, ensuring continuous improvement.
• Supervise and guide staff, delegating tasks to achieve restaurant goals.
• Train staff in safety, sanitation, and food hygiene, and ensure compliance.
• Monitor food preparation to maintain quality and presentation.
• Facilitate effective collaboration between front and back of house for smooth service.
• Assist with menu development based on guest feedback.
• Manage inventory of kitchenware and liaise with vendors for necessary supplies.
• Keep detailed financial records, tracking daily, weekly, and monthly revenue and expenses.
• Coordinate daily tasks across service, housekeeping, production, and administration.
• Deliver and optimize customer satisfaction and service quality.
• Handle customer complaints with promptness and accuracy.
• Comply with health and safety regulations.
• Anticipate needs for supplies and manage vendor relationships.
• Manage costs and implement waste reduction strategies.
• Enhance the restaurant’s local reputation and broaden customer base.
• Maintain and improve the restaurant’s public image.
• Organize work shifts and oversee staff performance.
• Train staff in customer service and conduct performance reviews.
• Enforce protocols for sustained operation and future growth.
• Produce comprehensive financial and operational reports regularly.
• Undertake additional tasks as required.

Qualifications:

• Bachelor’s degree/Diploma in Hospitality Management, Business Administration, or a related field.
• Must have over 2 years of proven experience in hotel operations management, preferably in a supervisory or managerial role.
• Computer literacy and proficiency with Property Management Systems (PMS) and other hotel software applications such as the Hotel Information Management Systems and Revenue Management Systems desired.