Job Overview: A Restaurant Assistant / Kitchen Manager plays a crucial role in the efficient operation of a restaurant. They work closely with the restaurant General Manager to oversee daily activities, ensure excellent customer service, and maintain high-quality standards. This position requires strong leadership, organizational, and interpersonal skills to effectively manage restaurant staff and provide a positive dining experience for guests, with accountability for
Training store associates on FOH and BOH duties and food and work safety
Delivering excellent customer service experience
Achieving store financial targets
Performing FOH and BOH duties as required and all GM responsibilities in the absence of the GM.
Assisting the GM in the successful operation of a single store.
Key Responsibilities:1.Staff Management:
Assist in recruiting, hiring, and training new restaurant staff.
Schedule and assign tasks to employees, including servers, cooks, and support staff.
Supervise and motivate staff, providing guidance and constructive feedback.
Ensure all employees adhere to company policies and procedures.
2.Customer Service:
Maintain a welcoming and friendly atmosphere for guests.
Address customer complaints and resolve issues promptly and professionally.
Interact with customers to gather feedback and improve service quality.
3.Operational Duties:
Assist in inventory management, including ordering supplies and tracking inventory levels.
Monitor restaurant cleanliness, ensuring compliance with health and safety regulations.
Oversee the opening and closing procedures of the restaurant.
4.Financial Management:
Help manage the restaurant's budget, including controlling costs and maximizing profitability.
Assist in monitoring and reporting financial performance, including sales and expenses.
5.Menu and Food Quality:
Ensure that food preparation and presentation are established.
Monitor food safety and sanitation practices.
6.Training and Development:
Conduct training sessions for staff to enhance their skills and knowledge.
Foster a culture of continuous learning and development among the team members.
7.Compliance:
Ensure compliance with local, state, and federal regulations, including food safety and labor laws.
Maintain accurate records and documentation related to restaurant operations.
8.Marketing and Promotion:
Assist in implementing marketing strategies to attract and retain new customers.
Participate in promotional events and community engagement activities.
9.Administration:
Assists GM in completing financial and inventory reports and other administrative duties as requested. Performs cash register opening and closing procedures.
Requirements:
Proven experience in the restaurant industry, with at least 2-3 years in a supervisory or managerial role.
Strong communication and leadership skills.
Exceptional customer service orientation.
Knowledge of restaurant operations, including food safety and sanitation.
Proficiency in restaurant management software and fundamental financial analysis.
Ability to work in a fast-paced and dynamic environment.
Flexibility to work evenings, weekends, and holidays as needed.
Food handler's certification may be required depending on local regulations.
Reliable and dependable attendance
High school diploma required.
Serve Safe certified.
Successful completion of a manager certification program.
Annual passing cooking test to ensure quality control assurance and ongoing training.