The Assistant Manager oversees daily restaurant operations, ensuring guest satisfaction, team development, and profitability.
Responsibilities include managing guest service quality, supervising staff, maintaining food safety standards, and ensuring compliance with health and operational standards.
Qualifications include restaurant experience, proficiency in MS Word and Excel, and ServSafe certification.
The role requires leadership, communication skills, and the ability to handle multiple tasks in a fast-paced environment.
Working hours typically involve a 50-hour week with physical demands such as standing, lifting, and operating equipment.
Accountable to the General Manager, the Assistant Manager fosters a positive team environment, maintains safety standards, and performs additional duties as needed.