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Assistant Restaurant Managers are responsible for managing the daily operations of a restaurant, under the guidance of the Restaurant Manager.
They help ensure that the restaurant operates efficiently and profitably while maintaining its good reputation and ethos.
The assistant restaurant manager has the following duties and responsibilities:
- Assist the Restaurant Manager in planning and implementing strategies to attract customers
- Coordinate daily front of the house and back of the house restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurants good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g. discounts and social media ads)
- Train new and current employees on proper customer service practices
