assistant manager

• Opening and closing the restaurant. • Appointing, inducting, and mentoring new staff members. • Scheduling shifts and assigning tables to waitstaff. • Resolving customers' questions and grievances in a professional manner. • Conducting payroll activities in an accurate, timely manner. • Ensuring that the restaurant adheres to pertinent health and safety regulations. • Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted. • Sourcing better deals on all resources and equipment that warrant replacing or replenishing. • Recording all income and expenses and ensuring that cash registers are balanced.