Restaurant Assistant Manager
hospitality ventures
Total years of experience :15 years, 2 Months
planning menus
supervising and training staff
ensuring compliance with hygiene and health and safety guidelines
overseeing stock levels
ordering supplies
producing staff rotas
handling customer inquires
greeting and advising customers
problem solving
preparing and presenting staffing/sales reports
Dealing with the costumers directly, answering their enquiry and ensure that they are satisfied.
•Ensuring Compliance with licensing, Hygiene and health and safety guidelines.
•Conduct Monthly inventory and arranging the stock.
•Monthly Sales reports, Food Cost and PL (Profit and Loss) .
•Required scheduling & posting of FOH employees by NLT Wednesday of each week
•Ensures proper staffing levels for FOH shifts are scheduled appropriately for seasonal changes.
•Ensures a safe working environment to reduce the risk of injury and accidents
•Verifies accident reports are completed immediately in the event of accident or injury of FOH employee. The Manager is notified promptly for further investigation.
•Required to stand in for absentee employees, if no other employee is available to fulfil shift requirements
•Trains employees for new menu items and specials & their implementations and to give perfect costumer service.
•Required to be on duty during peek work hours for guest servicing
•Does not set/make company standards, policies or procedures - but continually enforces existing standards, policies, & procedures.
•Perform all duties/tasks to ensure restaurants cleanliness standards are being met accordingly.
•Verifies at close of business that all tasks are finished by completing supplied and required End of Day (EOD) checklist
•Checkout all money collected to have two signatures and re-checked for accuracy and stored in a designated safe location.
•Solving problems and costumer complaints.
•Team Leader, Team Building and sorting out staff problems that affect their performance, keep the staff motivated like employee of the month and best sellers, Resolve conflicts and make hard decisions
•Staff Files and Vacation plan for all employees according to the business.
•Make sure employees perform a variety of tasks, from preparing the food, Stocking supplies, Sequence of Service, cash handling and cleaning .
•At all times, attitude, appearance, & personality are to reflect a positive and professional manner for the environment of the restaurant.
•Reporting to the Restaurant Manager.
•Handling administration Paperwork.
•Taking Reservation and handling home delivery issues.
•Managing budget and setting Targets.
•Municipality files and ADFCA File.
courses: Amadeus certified agent