Assistant Restaurant Manager

Responsible for the management of the store in compliance with the company's requirements and policies. Specifically, the Operations Standard, as well as planning, coaching, supervising staff, and coordinating with other departments or individuals. Inside and outside the company. To accomplish the objective and satisfy customers 100%
MONITOR THE QUALITY OF CUSTOMER SERVICE
1. Performing opening shift tasks
• Ensure that the restaurant's service standards are being met by regularly checking and evaluating the service provided. Make adjustments as necessary to meet the requirements.
• Assign tasks to employees and ensure they are carried out effectively.
• Handle supervisors' work reports on facilities, grooming, and personal appearance of employees.
• Provide direct support to employees in carrying out their tasks during the first shift.
• Attend and actively participate in the first shift meeting.
2. During customer service
• Directly control all customer service activities in the restaurant, supervising, reminding, and guiding staff to perform their work.
• Regularly communicate with customers to understand their tastes, psychology, and preferences.
• Resolve customer complaints and questions within the assigned authority.
• Ensure the quality of food & drink when serving.
• Understand and clearly comprehend the promotional programs and incentives that customers are using.
• Handle any arising problems that exceed the capabilities of the staff, as assigned by the Restaurant Manager.
3. Perform closing Shift
• Supervise employees to complete the final shift of work.
• Require employees to rotate according to restaurant standards if they fail to meet or do not meet the requirements.
• Submit daily reports to the restaurant manager.
• Check the status of the restaurant before leaving and hand it over to the next shift.
4. Ensure human resource quality.
• Proactively provide professional training for employees according to the plan approved by the Restaurant Manager.
• Coordinate with the Training Manager in developing training plans, training content and implementing and evaluating training.
5. Control costs, assets, tools.
• Control restaurant costs, avoid loss and waste. Control assets, equipment, tools and instruments.
• Plan repairs and replacements for the Restaurant Manager
• Do a good job of inventorying and replenishing restaurant utensils and smallwares.
6. Mobilize, arrange, and roster for store
• Perform monthly timekeeping for the store
• Evaluate the work efficiency of department employees on a monthly basis. Evaluate employees after their probation period.
• Propose to recruit, reward, discipline, transfer, or terminate employees.
• Monitor and remind employees to comply with labor regulations.
• Carry out other administrative procedures according to the company's regulations.
7. Perform other work assigned by restaurant manager.
• Report daily or unexpected work as requested by the Restaurant Manager.
• Perform additional tasks as requested by Restaurant Manager.