As a restaurant assistant manager, you help the general manager with the overall day to day operations of the restaurant. Job responsibilities include supervision of restaurant staff, interviewing, hiring and training staff, communicating with guests and receiving feedback, increasing restaurant profits, ordering and purchasing food and supplies, and responding to customer and staff complaints.
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Effective leadership skills is one important requirement needed to become a successful assistant restaurant manager. Depending on the type of restaurant, you may be responsible for supervising five to 30 employees per shift. You need to be able to motivate your staff and handle their complaints or problems. As a leader, you will need to be able to remain calm, and be flexible with your staff and guests.
You must have excellent verbal and written communication skills. Daily, you will be communicating with various types of people such as guests, waiters, chefs, bartenders, co-managers and suppliers. Each day you will meet hundreds of people and you must be able to remain friendly, outgoing and professional at all times. In unfavourable situations, you must be able to maintain self-control and patience.
As a restaurant assistant manger, you must have excellent organizational skills. This includes the ability to multi-task many activities each day. During busy times, you have to be able to stay focused and delegate tasks to employees as needed.
Physical Appearance & Stamina
As a managerial representative of your restaurant, you must be friendly and outgoing with a clean and neat appearance. You must show poise, integrity and professionalism, as you deal with the public. Besides physical appearance, you must also have good health and stamina to withstand shifts that can last from eight to 15 hours a day and up to 50 hours a week.
Education & Training
Most restaurant assistant managers have only a high school degree and are hired from within the restaurant. Usually they have worked in the restaurant for one to three years as a waiter, hostess, counter attendant or food preparer. However, it is increasingly preferred that assistant managers receive a degree in hospitality or food service management from a four-year college, community college or technical institute. Also, some larger food service operations provide their own training programmes with pay.
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