Assistant Restaurant Manager

·       Hire, train, and supervise restaurant employees

·       Create staff schedule to ensure appropriate staffing

·       Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary

·       Take ownership of budgets and cost control methods to minimize expenses

·       Address customer needs, comments, and complaints

·       Adhere to and enforce employee compliance with health, safety, and sanitation standards

·       Process payroll and maintain all relevant records

·       Ensure all employees are working within outlined operating standards

·       Report on financial performance, inventory, and personnel

·       Over seeing team performance and conflicts

·       Streamlining restaurant operations