Assistant Manager

Job Overview: A Restaurant Assistant / Kitchen Manager plays a crucial role in the efficient operation of a restaurant. They work closely with the restaurant General Manager to oversee daily activities, ensure excellent customer service, and maintain high-quality standards. This position requires strong leadership, organizational, and interpersonal skills to effectively manage restaurant staff and provide a positive dining experience for guests, with accountability for 
•	Training store associates on FOH and BOH duties and food and work safety
•	Delivering excellent customer service experience 
•	Achieving store financial targets 
•	Performing FOH and BOH duties as required and all GM responsibilities in the absence of the GM. 
•	Assisting the GM in the successful operation of a single store. 
Key Responsibilities:
1.	Staff Management:
•	Assist in recruiting, hiring, and training new restaurant staff.
•	Schedule and assign tasks to employees, including servers, cooks, and support staff.
•	Supervise and motivate staff, providing guidance and constructive feedback.
•	Ensure all employees adhere to company policies and procedures.
2.	Customer Service:
•	Maintain a welcoming and friendly atmosphere for guests.
•	Address customer complaints and resolve issues promptly and professionally.
•	Interact with customers to gather feedback and improve service quality.
3.	Operational Duties:
•	Assist in inventory management, including ordering supplies and tracking inventory levels.
•	Monitor restaurant cleanliness, ensuring compliance with health and safety regulations.
•	Oversee the opening and closing procedures of the restaurant.

4.	Financial Management:
•	Help manage the restaurant's budget, including controlling costs and maximizing profitability.
•	Assist in monitoring and reporting financial performance, including sales and expenses.

5.	Menu and Food Quality:
•	Ensure that food preparation and presentation are established. 
•	Monitor food safety and sanitation practices.
6.	Training and Development:
•	Conduct training sessions for staff to enhance their skills and knowledge.
•	Foster a culture of continuous learning and development among the team members.
7.	Compliance:
•	Ensure compliance with local, state, and federal regulations, including food safety and labor laws.
•	Maintain accurate records and documentation related to restaurant operations.
8.	Marketing and Promotion:
•	Assist in implementing marketing strategies to attract and retain new customers.
•	Participate in promotional events and community engagement activities.
9.	Administration:
•	Assists GM in completing financial and inventory reports and other administrative duties as requested. Performs cash register opening and closing procedures.

Requirements:
•	Proven experience in the restaurant industry, with at least 2-3 years in a supervisory or managerial role.
•	Strong communication and leadership skills.
•	Exceptional customer service orientation.
•	Knowledge of restaurant operations, including food safety and sanitation.
•	Proficiency in restaurant management software and fundamental financial analysis.
•	Ability to work in a fast-paced and dynamic environment.
•	Flexibility to work evenings, weekends, and holidays as needed.
•	Food handler's certification may be required depending on local regulations.
•	Reliable and dependable attendance 
•	High school diploma required. 
•	Serve Safe certified. 
•	Successful completion of a manager certification program.
•	Annual passing cooking test to ensure quality control assurance and ongoing training.