Assistant Restaurant Manager

Take responsibility for the business performance of the restaurant;
Analyse and plan restaurant sales levels and profitability;
Organize marketing activities, such as promotional events and discount schemes;
Prepare reports at the end of the shift/week, including staff control, food control and sales;
Create and execute plans for department sales, profit and staff development;
Set budgets or agree them with senior management;
Plan and coordinate menus;
Coordinate the operation of the restaurant during scheduled shifts;
Recruit, train, manage and motivate staff;
Respond to customer queries and complaints;
Meet and greet customers, organize table reservations and offer advice about menu and wine choices;
Maintain high standards of quality control, hygiene, and health and safety;
Check stock levels, order supplies and prepare cash drawers and petty cash.

Keyskills