assistant manager, restaurant

Work setting

• Urban area

Responsibilities

Tasks

• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• ProServe program

Experience and specialization

Computer and technology knowledge

• Point of sale system

Additional information

Personal suitability

• Dependability
• Organized
• Reliability
• Team player
• Ability to multitask