Assistant Manager/Shift Lead Job Description
Department: FOH Operations
Reports to: General Manager
Reports to General Manager
Keeps a running list of all projects and tasks. Checks in with GM in a daily basis to ensure projects and tasks are making progress. Has two scheduled weekly one hour meetings with GM to ensure all communication is clear.
Communicates, coordinates, and cooperates with all crew members.
Interacts with the restaurant guests, suppliers, job applicants, and other members of the local community as needed.
Duties & Responsibilities:
Achieves restaurant operational objectives by contributing information and recommendations regarding daily restaurant operations; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; implementing change.
Helps control restaurant financial objectives by controlling food cost; scheduling staff according to sales projections; analyzing variances; initiating corrective actions.
Helps controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Assists in the controlling and analysis of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment.
Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Ensures that proper cash handling procedures are followed.
Monitors the inventory of all restaurant operating materials such as paper goods, small wares, and merchandise.
Assist the General Manager accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, FOH scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Effectively communicate and work closely with the kitchen manager and all back of the house crew members.
Conducts daily briefings and participates in other meetings as needed to obtain optimal results.
Builds relationships with the restaurant guests and handles guest complaints efficiently.
Maintains safe, secure, and healthy environment by following, and enforcing sanitation standards and procedures; complying with legal regulations. Ensures restaurant is Department of Health compliant at all times.
Performs related duties and special projects as assigned.
People Management, Planning, Giving Feedback, Customer Service, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication
Bilingual or Multilingual is a plus.
Experience using Excel and Word a plus.
Food Handlers Certification a plus
Num Pang provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, protected Veteran status or genetics. In addition to federal law requirements, Num Pang complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities.
Num Pang Management LLC