JOB DESCRIPTION

Job Title: Assistant Manager

Reports To

General Manager

Job Summary

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to
achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness
and sanitation.

Activities & Responsibilities

Primary
o Promote, work, and act in a manner consistent with the mission of [INSERT RESTAURANT NAME]: [INSERT
RESTAURANT MISSION STATEMENT]
o Promote, work, and act in a manner consistent with the mission of RestaurantOwner.com: To change lives by
inspiring and educating independent restaurant owners to create restaurant success stories. [this will have
bracketed blanks on the template]
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and
followed and completed on a timely basis.
o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes,
portioning, cooking and serving standards.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with
restaurant policies and procedures.
o Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through
training of employees and creating a positive, productive working environment.
o Compile and balance cash receipts at the end of the day or shift.
o Perform various financial activities, such as cash handling, deposit preparation, and payroll.
o Supervise and participate in kitchen and dining area cleaning activities.
o Estimate ingredients and supplies required to prepare a recipe.
o Investigate and resolve complaints regarding food quality, service, or accommodations.
o Ensure that all products are received in correct unit count and condition and deliveries are performed in
accordance with the restaurant’s receiving policies and procedures.
o Control inventories of food, equipment, smallware, and liquor, and report shortages.
o Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
o Observe and evaluate workers and work procedures to ensure quality standards and service, and complete
disciplinary write-ups.
o Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
o Forecast staff, equipment, and supply requirements, based on a master menu.
o Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
o Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety
and labor requirements of the restaurant, employees and guests.
o Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and
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Activities & Responsibilities

as needed and labor cost objectives are met.

o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
o Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
o Be knowledgeable of restaurant policies regarding personnel.
o Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and
conducting supervisory activities, such as creating work schedules or organizing employee time sheets
o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on
a timely basis.
o Continually strive to develop staff in all areas of managerial and professional development.
o Recommend measures for improving work procedures and worker performance to increase service quality and
enhance job safety.
o Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks
when necessary.
o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and
by following the restaurant’s preventative maintenance programs.
o Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and
pest control.
o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related
tasks
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental
o Greet and seat guests, and present menus and wine lists.
o Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of
arrangements with clients.
o Present bills and accept payments.
o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related
details.
o Develop restaurant objectives, budgets, policies, procedures, and strategies.

Tools & Technology (examples in parentheses)

o Cash registers
o Laser printers
o Notebook computers
o Personal computers
o Point-of-sale terminals and workstations
o Accounting software (Food Services Solutions DayCap; Intuit QuickBooks)
o Calendar and scheduling software (espSoftware Employee Schedule Partner; iMagic Restaurant Reservation)
o Data base user interface and query software (ValuSoft MasterCook)
o Desktop publishing software (SoftCafe)
o Electronic mail software (Microsoft Outlook)
o Inventory management software (Food Service Solutions FoodCo; Gift Certificates Plus Giftworks)
o Office suite software (Microsoft Office)
o Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha
Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced
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Tools & Technology (examples in parentheses)

Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam
Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
o Presentation software (Microsoft PowerPoint)
o Procurement software
o Spreadsheet software (Microsoft Excel)
o Word processing software (Microsoft Word)

Minimum Qualifications

o Be 21 years of age or older

o Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or
food and beverage industry
o Able to understand and speak using the predominant language(s) of guests
o Excellent basic mathematical skills
o Able to handle money and operate a point-of-sale system
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to reach, bend, stoop and frequently lift up to 50 pounds
o Stamina and availability to work 50 to 60 hours per week

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