Assistant Restaurant Manager Job Description

General Summary of Duties:

The Assistant Restaurant Manager is responsible for all aspects of daily operations in our restaurants, including the selection, development and performance management of employees. In addition, to overseeing the inventory and ordering of foods, beverage and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Restaurant Manager reports to the Assistant General Manager, General Manager and Senior Executives.

I. ESSENTIAL FUNCTIONS

General

Support to oversee and manage all aspects of restaurant operations, make decisions and execute actions accordingly on matters pertaining therein. Support and assist senior management in the following responsibilities:

External Affairs:

· Compiles information for reports to administrative office.

· Development and maintenance of business relationships with travel agencies, hotel concierge and local vendors in the restaurant industry.

· Arrange meetings with local vendors and executives from corporate office, including preparing agendas.

· Track and support renewal process for company licenses & permits

· Process internet reservations and respond to inquiries received via the website and phone.

Financial:

· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

· Support to ensure that all financial (invoices, reporting) and personnel / payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety, Sanitation and Planning:

· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

· Ensure compliance with operational standards, company polices, federal/state/local laws, and ordinances.

· Responsible for ensuring consistent, high quality food presentation and service.

· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

· Estimate food and beverage costs by working with Management Team and Corporate Office staff for efficient provisioning and purchasing of supplies.

· Assist Management Team in monitoring portion control and quantities of preparation to minimize waste.

· Assist in estimating food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

· Become ServSafe certified, as soon as possible.

Guest Service:

· Ensure positive guest service in all areas by responding to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities:

· Ensure that proper security procedures are in place to protect employees, guests and company assets.

· Ensure a safe working and guest dining environment to reduce the risk of injury and accidents.

· Complete incident and accident reports promptly, in the event any guest, employee, or vendor is injured or involved in out-of-the ordinary situations.

· Manage shifts, which includes daily decision making, scheduling, planning, while upholding standards of product and service quality and cleanliness.

· Investigate, resolve, and document complaints concerning food quality and service.

Personnel:

· Provide direction to employees regarding operational and procedural issues.

· Screen and arrange interviews of candidates for hourly staff positions

· Supervision, development and when necessary, termination of hourly employees.

· Conduct orientation, explain the company policies, and oversee the training of new employees.

· Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

· Maintain an accurate and up-to-date plan of restaurant staffing needs by preparing schedules and ensuring the restaurant is staffed appropriately for all shifts.

Community Involvement:

· Support in establishing strong and positive presence in the local and business community by participation in events and charitable organizations by restaurant and its personnel.

II. WORK SCOPE AND HOURS

Restaurant business hours are 12:00 noon – 10:00 p.m. daily, therefore, work shifts run from 10:00 a.m. to 4:30 p.m. for opening and lunch service; 4:30 p.m. to 12:00 a.m. for dinner service and closing.