Assistant Manager

Job Description

Position Summary:
The Assistant Manager will oversee the daily operations of the restaurant during their shift, ensuring that the restaurant runs efficiently, employees perform at their best, and customers receive top-notch service. This position is responsible for managing the front and back-of-house operations, maintaining high standards of food safety and cleanliness, and ensuring that team members are motivated, productive, and provide excellent customer service.

Key Responsibilities:
Operational Management:
Oversee all restaurant operations during your shift, including managing food preparation, order fulfillment, and maintaining efficient service delivery.
Ensure that the restaurant adheres to operational procedures, including stock management, cleaning protocols, and equipment usage.
Coordinate staff to ensure smooth and timely service, especially during peak hours.
Ensure all health and safety standards are met and maintained, including proper food handling, sanitation, and safety procedures.

Customer Service:
Lead by example in delivering outstanding customer service, ensuring all guests have a positive and memorable experience.
Resolve customer complaints or concerns in a professional and timely manner, ensuring customer satisfaction.
Ensure that service quality and brand standards are maintained throughout the shift.

Team Leadership & Support:
Manage and motivate the restaurant team during the shift, ensuring staff are fully trained and equipped to perform their duties efficiently.
Assign tasks and responsibilities to team members, ensuring everyone is working towards common operational goals.
Conduct on-the-job coaching and training to help staff develop their skills and improve performance.
Provide feedback and guidance to team members to ensure high standards of performance.

Inventory & Stock Management:
Monitor inventory levels and ensure that stock is used efficiently and replenished as needed.
Report any discrepancies or issues related to inventory to the Restaurant Manager.
Ensure that all food items are stored and handled in accordance with company policies and food safety regulations.

Cash Management & Reporting:
Assist in managing cash handling, including register reconciliations, cash deposits, and ensuring accuracy in daily sales reporting.
Ensure that all sales and transactions are processed accurately and in accordance with company policies.
Report on shift performance, highlighting any challenges or areas for improvement.

Health, Safety & Compliance:
Ensure compliance with food safety and health regulations during your shift, including monitoring food temperatures, sanitation practices, and staff hygiene.
Ensure all health and safety documentation is completed and maintained, including cleaning logs, temperature checks, and staff certifications.
Ensure the restaurant is properly equipped with safety tools and that all team members are trained on emergency procedures.

Shift Planning & Delegation:
Manage shift schedules, ensuring that staffing levels meet operational needs and that team members are assigned to appropriate roles.
Maintain shift-specific reports and communicate any operational or staffing issues with the Restaurant Manager.
Ensure that the restaurant operates efficiently and within budget during your shift.

Qualifications:
Experience:
Minimum of 2-3 years of experience in a QSR, foodservice, or hospitality environment, with at least 1 year in a supervisory or leadership role.
Experience in customer service, food handling, and cash management is required.
Prior experience in managing or leading a team in a fast-paced environment is highly preferred.

Skills:
Strong leadership and interpersonal skills, with the ability to motivate and lead a team.
Excellent communication skills, both with customers and team members.
Ability to multitask and handle multiple responsibilities in a fast-paced environment.
Strong organizational skills with attention to detail.
Problem-solving and decision-making abilities, with a customer-first approach.

Education:
High school diploma or equivalent required.
A diploma or degree in Hospitality Management, Business Administration, or a related field is a plus.

Other:
Fluency in [local language(s)] and English.
Ability to work flexible hours, including evenings, weekends, and holidays as required.
Knowledge of local health, safety, and labor regulations.
A passion for customer service, team leadership, and the QSR industry.

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