Also known as: Food Service Assistant Manager, Food Service Supervisor, Duty Manager
As an assistant restaurant manager in a casual dining restaurant your role is to support the manager with the operation of the restaurant, maximise sales and retain customers.
Your day-to-day duties may involve:
• opening and closing the restaurant
• assisting the manager with budgets
• maintaining health and hygiene standards
• co-ordinating the kitchen and waiting staff
During the breakfast, lunch and dinner service you’ll supervise the kitchen staff, bar staff and waiters to ensure every part of the service is running smoothly. You’ll ensure the food is correctly prepared and the dishes come out on time. As well as co-ordinating the practical aspects of the restaurant you will be help the manager with budgets, sales targets and purchasing stock. You will also implement HR practices by training and developing your staff so they have high standards of customer service and care. Most of your time will be spent with the manager, shadowing their work and learning about running a restaurant.
Above all, you must comply with licensing laws and legal requirements, as well as ensure the staff are aware of all health and safety laws. You will ensure all administration procedures are accurately completed and maintain a high standard of personal presentation and punctuality among your staff.
As an assistant restaurant manager you must have fantastic communication skills and work well in a fast-paced environment.