Assistant General Manager for Chef Daniel Humm x CP

Assistant Restaurant Manager

The primary role of the Assistant Restaurant Manager is to support the day-to-day operations of the restaurant and ensure an exceptional guest experience. Assist the Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality.

Duties & Responsibilities

Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.

• Be thoroughly familiar with all Meeting at Market menu items, specials, beverages, etc.
• Maintain safe working conditions and practices.
• Conduct daily pre-meal meetings with service staff.
• Supervise the floor during operation. Coordinate all functions in the dining room during service.
• Set service staff schedules.
• Monitor and handle guest complaints, ensuring guest satisfaction.
• Review departmental profits, payroll expenses, etc.
• Review and maintain other expense control sheets.
• Identify and implement methods for efficiency and reduction of payroll costs.
• Administer pay increases according to length of service, performance evaluation, and hotel standards.
• Assist in the development of new marketing ideas within the department.
• Prepare monthly, quarterly, and yearly budget forecasts.
• Conduct performance evaluations and disciplinary procedures.
• Expedite table turnover and table resetting.
• Coordinate and supervise the ordering of all Meeting at Market supplies. Conduct the monthly inventory of supplies.
• Negotiate with external vendors.

Required Skills & Experience

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job :