The bar/restaurant assistant manager is responsible for operation and supervision of the bar or restaurant and beverage or food service department. An assistant manager is in charge of the direction, supervision, performance, training, and evaluation of all positions within the department. The assistant manager consistently strives to exceed guest expectations and provide the highest level of service. Such positions build and maintain healthy business relations with clients ensuring high customer satisfaction; establish systems and procedures thereby contributing in a major way towards growth and profitability levels; supervise and maintain inventory of stocks at the bar and the restaurant; and ensure that the department is run in compliance with all company policies, rules, and regulations. An assistant manager manages and achieves the budgets that are determined for the bar or the restaurant with respect to all departmental expenses, salaries, and manning.
The assistant manager must possess excellent interpersonal and customer service skills and be trained in the entire department operations.
- Research new wholesale food suppliers and negotiate prices.
- Calculate future needs in kitchenware and equipment and place orders, as needed.
- Manage and store vendors’ contracts and invoices.
- Coordinate communication between front of the house and back of the house staff.
- Prepare shift schedules.
- Process payroll for all restaurant staff.
- Supervise kitchen and wait staff and provide assistance, as needed.
- Keep detailed records of daily, weekly and monthly costs and revenues.
- Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms).
- Monitor compliance with safety and hygiene regulations.
- Gather guests’ feedback and recommend improvements to our menus.
- Customer service attitude.
- Communication and team management abilities.
- Availability to work within opening hours (e.g. evenings, holidays, weekends).