Assistant Restaurant manager:

-Store operations

-Inventory Management'-P&L

-Manpower Handling

-Store Audit

-Track on delivery status

-Good service to customers

-Maintain hygiene at the store

-Follow all the KPI

Responsibilities:

Assist the general manager in overseeing all aspects of the restaurant, including but not limited to, employee scheduling, inventory management, and financial reporting.

Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.

Maintain high standards of food quality and enforce compliance with health and safety regulations, including proper food handling and sanitation procedures.

Supervise and support the restaurant staff, including servers, bartenders, hosts/hostesses, and kitchen staff, by providing ongoing training, guidance, and performance evaluations.

Assist with hiring, onboarding, and training new employees, ensuring they are equipped with the knowledge and skills necessary to perform their duties effectively.

Collaborate with the kitchen staff to ensure timely and accurate food preparation, monitor food presentation, and address any issues or concerns related to food quality or customer satisfaction.

Handle cash transactions, manage financial processes, and maintain accurate records of sales, expenses, and inventory.

Implement and enforce restaurant policies and procedures, including dress code, employee conduct, and operational guidelines.

Monitor and maintain the cleanliness and organization of the restaurant, including dining areas, restrooms, and kitchen facilities, to create a safe and welcoming environment for both staff and customers.

Stay updated on industry trends, competitor activities, and customer preferences to identify areas for improvement and implement innovative strategies to enhance the restaurant's performance.