Job Description

An assistant restaurant manager oversees daily operations, staff, and customer service while supporting the main manager. Key responsibilities include staff training and scheduling, managing inventory and supplies, handling customer complaints, ensuring compliance with health and safety regulations, and assisting with financial tasks like budgeting and payroll. The role requires strong leadership, communication, and organizational skills to maintain quality standards and a positive dining experience. Responsibilities

Staff Management:

Hire, train, schedule, and supervise staff; resolve employee conflicts; and provide performance feedback.

Operations Management:

Open and close the restaurant, ensure daily operations run smoothly, and maintain cleanliness standards.

Customer Service:

Handle customer inquiries and complaints, resolve conflicts, and ensure a high-quality guest experience.

Inventory and Ordering:

Manage inventory levels, order supplies, and oversee the stock of ingredients and equipment.

Financial Management:

Assist with budgets, track sales and expenses, handle cash, and process payroll.

Compliance:

Ensure the restaurant adheres to all health, safety, and sanitation regulations.

Quality Control:

Monitor food quality, preparation, and presentation to meet the restaurant's standards.
Qualifications and skills

Previous supervisory experience, preferably in a restaurant setting. Strong leadership and team management abilities. Excellent communication and conflict resolution skills. Ability to work evenings, weekends, and holidays. Basic accounting and arithmetic skills. Proficiency with payroll software. Relevant certifications, such as a food handler's permit.
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹55,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person