Assistant Restaurant Manager

Coordinate FOH and BOH activities, organize shifts, manage table capacity, and perform opening/closing procedures. Recruit, hire, train, and supervise all employees, including servers, cooks, and hosts. They create weekly rotas, handle payroll, and provide performance feedback. Act as the primary point of contact for guests, greeting diners and professionally resolving complaints to maintain brand reputation.Oversee budgets, manage labor and food costs, analyze profit/loss statements, and identify ways to reduce waste. Monitor stock levels of food, beverages, and equipment; negotiate with vendors and place orders as needed.