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BS
Burrito Shak
Assistant Manager - Restaurant
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on North Carolina data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,424 / year median in North Carolina
+10% projected growth
Job Description
Job Summary - Assistant Manager - Restaurant We are seeking an Assistant Manager with 1 year of restaurant managemnt experience. As an assistant manager you will oversees all culinary activities, including the planning and preparation meals. Works side by side General Manager to ensure highest of quality product served to guests. General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Work with line cooks to ensure proper portioning and quality is maintained throughout service. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitors labor costs and dismisses employees when not needed. Collaborate with General Manager to plan and develop recipes for special, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Prepare and cook foods with standards set by Owner. Determine production schedules on a daily basis. Demonstrate new cooking techniques or equipment to staff. Monitor all equipment running properly and contact General Manager or Owner to help with problems that may occur. Inspects dining room occasionally to ensure proper cleanliness is met to company standards. Oversees organization of service with cashiers helping all food to go to its correct destination. Daily closing/opening duties including cleanliness, daily setup, bank deposit and locking and securing restaurant • The company reserves the right to add or change duties at any time Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking and time management Judgment and decision making Complex problem solving