Assistant Restaurant Manager

Work setting

• Rural area
• Food service establishment

Responsibilities

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
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Prepare food order summaries for chef
• Supervise and co-ordinate activities of staff who prepare and portion food
• Estimate ingredient and supplies required for meal preparation
• Maintain records of stock, repairs, sales and wastage
• Prepare budget and cost estimates
• Establish work schedules
• Ensure that food and service meet quality control standards

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• ProServe program