Assistant Manager

The Assistant Manager of the bar and restaurant plays a crucial role in assisting the General Manager in managing all aspects of the establishment's operations. This includes providing exceptional customer service, overseeing staff, maintaining inventory, and ensuring a positive dining and drinking experience for patrons.

Key Responsibilities:

1. Customer Service:
   • Greet and assist customers, ensuring their needs are met promptly and professionally.
   • Address customer concerns and complaints in a courteous and efficient manner.
   • Maintain a high standard of service to enhance the overall customer experience.
2. Staff Management:
   • Recruit, train, and supervise bar and restaurant staff.
   • Create staff schedules, assign duties, and monitor performance.
   • Foster a positive work environment, encouraging teamwork and cooperation among the staff.
3. Operational Oversight:
   • Ensure all operations are compliant with health and safety regulations.
   • Monitor food and beverage quality, consistency, and presentation.
   • Manage reservations, waitlists, and seating arrangements during peak times.
4. Inventory Control:
   • Manage and maintain inventory levels for both food and beverage supplies.
   • Place orders for restocking, and monitor product quality and freshness.
   • Implement cost control measures to minimize waste and maximize profitability.
5. Financial Management:
   • Assist in creating and managing budgets, revenue goals, and cost projections.
   • Monitor sales, expenses, and profitability, taking necessary actions to achieve financial targets.
6. Marketing and Promotion:
   • Collaborate with the marketing team to plan and execute promotional events and marketing campaigns.
   • Identify opportunities to increase customer engagement and loyalty.
7. Quality Assurance:
   • Enforce quality standards for food and drinks, ensuring they meet or exceed customer expectations.
   • Conduct regular inspections to maintain cleanliness and hygiene throughout the establishment.
8. Security and Compliance:
   • Ensure compliance with alcohol licensing laws and regulations.
   • Implement and enforce security protocols to maintain a safe environment for staff and customers.

Qualifications:

• Proven experience in a supervisory or management role in the bar and restaurant industry.
• Excellent communication and leadership skills.
• Strong knowledge of food and beverage service and industry trends.
• Ability to handle high-stress situations and solve problems effectively.
• Understanding of financial and budgeting principles.
• Knowledge of health and safety regulations.