Assistant Manager-Restaurant

Major Duties and Responsibilities:
Plan, organize, direct, control, and evaluate the operations of the restaurant daily
Analyze the budget to boost and maintain the restaurants profits
Develop the budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies
Modify food preparation methods and menu prices according to the restaurant's budget
Balance cash and complete balance sheets, cash reports and related forms
Work with the Management Team to determine and implement operational procedures
Conceptualize and run promotional campaigns to improve sales
Recruit and interview staff, as well as set staff work schedules
Oversee staff training, monitor staff performance, and conduct performance reviews
Negotiate arrangements with suppliers for food and other supplies
Control inventory and monitor revenues
Resolve customer complaints and ensure that health and safety regulations are followed
Work with clients to take and arrange reservations and group business
Liaise with the rest of the Management Team and react to restaurant opportunities
Computer and technology knowledge
Electronic cash register
MS Excel
MS Office
MS PowerPoint
MS Word
Point of sale system
Spreadsheet
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Attention to detail
Personal suitability
Accurate
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Organized
Reliability
Team player
Ability to multitask
Number of positions: 1
Full-time-Permanent: 30-40 hours per week
Education
12th Grade
Experience
2 to 3 years
Salary
$25/ Hour
Benefits
Overtime Pay (1.5 times the hourly wage after 40 hours of working in a week)
Vacation Pay as per Saskatchewan Standards (3 weeks or 5.77% of vacation pay)