ASSISTANT RESTAURANT MANAGER

1. Responsible for assisting the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety

2. Take responsibility for the business performance of the restaurant

3. Assist in planning and analyze restaurant sales levels and profitability

4. Prepare reports at the end of the shift/week

5. Create and execute plans staff development

6. Accountable for labour and F&B costing matters including inventory control and conducting bi-monthly stock

7. Provide effective leadership to the food and beverage team to ensure targets are met

8. Coordinate the entire operation of the restaurant during scheduled shifts

9. Maintain high standards of quality control, hygiene, and health and safety

10. Ensure strict compliance by all service and kitchen staff to company's standard operating procedures