ASSISTANT MANAGER

Assistant restaurant managers oversee and support the operations at dining establishments to ensure profitability and an enjoyable dining experience. These professionals work in conjuction with restaurant managers.

. Opening and closing of the restaurant.

. Recruiting, induction and mentoring new staff members.

. Scheduling shifts and assigning tables to wait staff.

. Resolving customer's questions and grievances in a professional way.

. Conduction payroll activities in an accurate and timely manner.

. Ensuringthat the restaurant adheres to pertinent health and safety regulations.

. Purchasing new ingredients, kitchen utensils and equipments when stock is low or damaged.

. Source better deals on all resources and equipments that warrant replacing or replenishing.

. REcording all income and expenses and ensuring that cash registers are balanced.