Key Responsibilities: Team Leadership: Assist in recruiting, training, and supervising restaurant staff. Foster a positive and productive work environment. Customer Service: Ensure that guests have an exceptional dining experience. Address customer inquiries, concerns, and feedback in a professional and courteous manner. Operations: Collaborate with the restaurant manager in day-to-day operations, including opening and closing procedures, managing inventory, and monitoring compliance with health and safety regulations. Financial Management: Assist in controlling costs, monitoring budgets, and maximizing profitability through effective inventory management and sales strategies. Quality Control: Uphold high standards for food quality, presentation, and service consistency. Address any issues related to product quality or customer satisfaction. Scheduling: Participate in creating employee work schedules, ensuring optimal staffing levels and labor cost control. Problem Solving: Resolve operational challenges, customer complaints, and employee issues in a timely and efficient manner. Training: Assist in training staff on customer service, safety protocols, and company policies and procedures. Qualifications:
Proven experience in a supervisory or assistant management role within the restaurant industry.
Strong leadership and interpersonal skills.
Excellent customer service and communication abilities.
Knowledge of food safety and health regulations.
Basic financial management and budgeting skills.
Flexibility to work in a fast-paced, high-stress environment.
A passion for the restaurant industry and a commitment to delivering exceptional dining experiences.