Assistant Restaurant Manager

Manage and oversee daily operations during regular working days, weekends, holidays, and festivals.
Analyze, plan sales activities, and achieve business targets.
Control inventory levels and orders from different departments within the restaurant.
Develop and implement work plans, recruit, train, and develop staff within the restaurant.
Directly address customer and staff inquiries and complaints.
Maintain and enforce standards for quality, food safety, and health sanitation.
Coordinate and implement employee training and development programs.
Build and maintain good relationships with regular customers.
Organize work schedules and manage attendance for staff.
Submit reports at the end of shifts, weeks, and months as per restaurant regulations.
Perform other duties as required by the Direct Manager.