Assistant Manager

Job Summary The Assistant Manager supports the General Manager and Assistant General Manager in leading restaurant operations, managing staff, optimizing productivity, and ensuring high customer service standards. Responsibilities Assist management in planning, coordinating, and managing staff and services to ensure efficient and effective restaurant operations. Lead and supervise a team of Captains, Cashiers, Hosts, and Service Attendants to deliver excellent customer service. Deputize for the General Manager, Assistant General Manager, and Manager during their absence to maintain operational continuity. Collaborate with service and food preparation staff to minimize wastage and enhance productivity and efficiency. Analyze operating results with the team to identify and implement performance improvement opportunities. Monitor cashiering procedures to ensure compliance with accounting standards and minimize consumable wastage. Maintain labor productivity ratios by overseeing staff scheduling and workflow. Conduct regular inspections of table setups and restaurant cleanliness to ensure compliance with standards. Review reservation books, assign tables, and follow up on special guest requests to optimize seating and service. Ensure availability and good condition of food menus and beverage lists for each meal period. Anticipate peak business periods and organize procedures to manage extended waiting lines, coordinating support from other outlets when needed. Conduct pre-shift meetings to communicate daily business information and prepare staff. Supervise, mentor, train, schedule, and evaluate staff performance; prepare and deliver staff reviews. Foster a positive work environment that encourages teamwork, performance feedback, recognition, mutual respect, and staff satisfaction. Monitor guest reactions and collaborate with service staff to ensure guest satisfaction. Respond promptly and professionally to guest comments, requests, and complaints, taking personal responsibility for resolution. Approve staff schedules and flex day requests to maintain adequate staffing levels. Coordinate training programs for all restaurant staff as required. Oversee inventories and order food, beverage products, supplies, and equipment to meet operational needs. Maintain and update guest profiles daily and take appropriate actions to enhance guest experience. Conduct daily pre-shift and departmental meetings to align team efforts and communicate updates.