Assistant Manager-Restaurant

Responsibilities

• Plan, organize, direct, control, and evaluate the operations of the restaurant daily.
• Analyze the budget to boost and maintain the restaurant’s profits.
• Develop the budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Modify food preparation methods and menu prices according to the restaurant’s budget.
• Balance cash and complete balance sheets, cash reports and related forms.
• Work with the Management Team to determine and implement operational procedures.
• Conceptualize and run promotional campaigns to improve sales.
• Recruit and interview staff, as well as set staff work schedules.
• Oversee staff training, monitor staff performance, and conduct performance reviews.
• Negotiate arrangements with suppliers for food and other supplies.
• Control inventory and monitor revenues.
• Resolve customer complaints and ens...