Restaurant assistant manager

Job summary

The assistant manager is responsible for overseeing daily restaurant operations, managing budgets to maintain profitability, and supervising staff. They also handle supplier negotiations and address customer concerns to ensure high-quality service.

Job details

Education: Expérience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Tasks Analyze budget to boost and maintain the restaurant's profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Recruit staff Supervise staff Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Provide customer service Experience 2 years to less than 3 years Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 32 to 40 hours per week

What you’ll do

The assistant manager is responsible for overseeing daily restaurant operations, managing budgets to maintain profitability, and supervising staff. They also handle supplier negotiations and address customer concerns to ensure high-quality service.

Requirements

Candidates must have a non-university certificate or diploma from a 1 to 2 year program. A minimum of 2 to 3 years of relevant experience is required.

Listed skills

• Customer service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Recruitment
• Staff Supervision
• Customer Service
• Supplier Negotiation
• Health and Safety Compliance
• Operational Planning
• Menu Pricing

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support