Assistant Restuarant Manager Bhatinda

1. Staff Supervision and Training:

• Assist in recruiting hiring and training restaurant staff.
• Schedule and manage staff shifts to ensure adequate coverage during peak hours.
• Provide ongoing training and development for team members.
• Address performance issues and conduct performance evaluations.

1. Customer Service:

• Ensure high levels of customer satisfaction by monitoring service quality.
• Handle customer complaints and concerns in a professional and efficient manner.
• Interact with customers to gather feedback and make improvements.

1. Operational Management:

• Collaborate with the Restaurant Manager to develop and implement operational policies and procedures.
• Oversee daytoday restaurant operations including opening and closing procedures.
• Monitor inventory levels and place orders for supplies as needed.
• Ensure compliance with health and safety regulations.

1. Financial Management:

• Assist in budgeting and forecasting to achieve financial targets.
• Monitor and control operating costs and expenses.
• Implement strategies to maximize profitability and reduce waste.

1. Team Leadership:

• Motivate and lead the restaurant team to deliver exceptional service.
• Foster a positive and collaborative work environment.
• Delegate tasks and responsibilities effectively.

1. Quality Control:

• Monitor food and beverage quality to uphold the restaurants standards.
• Conduct regular inspections to ensure cleanliness and maintenance of the premises.
• Collaborate with the kitchen staff to maintain menu consistency.

1. Marketing and Promotion:

• Assist in planning and executing marketing and promotional activities.
• Work with the marketing team to develop and implement strategies to attract and retain customers.

1. Reporting:

• Generate and analyze reports on key performance indicators.
• Provide regular updates to the Restaurant Manager on operational and financial performance.

• Proven experience in a supervisory or managerial role within the restaurant industry.
• Strong leadership and interpersonal skills.
• Excellent communication and customer service abilities.
• Knowledge of restaurant operations including food safety and sanitation.
• Familiarity with pointofsale systems and other restaurantrelated software.
• Ability to work in a fastpaced environment and make decisions under pressure.
• Flexibility to work evenings weekends and holidays as needed.

• High school diploma or equivalent; degree in hospitality or related field is a plus.
• Previous experience in a similar role within the restaurant industry.

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