Assistant Manager

Responsibilities 1.⁠ ⁠Oversee the daily operations of the restaurant, café, or food and beverage outlets. 2.⁠ ⁠Ensure excellent customer service and handle customer complaints professionally. 3.⁠ ⁠Recruit, train, supervise, and evaluate staff performance. 4.⁠ ⁠Prepare staff schedules and manage manpower efficiently. 5.⁠ ⁠Monitor food quality, presentation, and hygiene standards. 6.⁠ ⁠Ensure compliance with food safety regulations and company policies. 7.⁠ ⁠Manage inventory, stock ordering, and supplier relationships. 8.⁠ ⁠Control costs, reduce wastage, and maintain profitability. 9.⁠ ⁠Prepare budgets, sales reports, and financial records. 10.⁠ ⁠Develop and implement marketing and promotional activities to increase sales. 11.⁠ ⁠Coordinate with kitchen and service teams to ensure smooth operations. 12.⁠ ⁠Monitor outlet cleanliness and maintenance of equipment and facilities. 13.⁠ ⁠Set sales targets and ensure business objectives are achieved. 14.⁠ ⁠Handle cash management, billing procedures, and daily sales reconciliation. 15.⁠ ⁠Analyze customer feedback and implement improvements to enhance guest satisfaction. 16.⁠ ⁠Ensure compliance with employment laws, licensing requirements, and workplace safety standards. 17.⁠ ⁠Plan menus and pricing strategies in collaboration with chefs and management. 18.⁠ ⁠Build strong relationships with customers, suppliers, and business partners. 19.⁠ ⁠Conduct regular staff meetings and provide coaching and development opportunities. 20.⁠ ⁠Perform any other duties assigned by senior management to support business operations. Qualifications: Ability to remain productive in a high-pressure environment Strong attention to detail Creativity Ability to oversee and manage kitchen operations