Assistant Manager - Hen Quarter
Plans, directs and coordinates activities and staff for a restaurant or department that serves food and beverages. Assist GM in all facets of the operation. BASIC SKILLS Good interpersonal skills. Can communicate with staff effectively. Leads by example.Good grasp of 4-walls marketing plans.Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.CustomerA cents € "driven. The customer is the beginning and end of every discussion and decision.Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems, and knows when to ask for help.Knows the importance of timeliness and follow up. Manages their time accordingly.Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours. TECHNICAL SKILLS Conducting inspections of products, services, or processes to evaluate quality or performance.Controlling operations of equipment or systems.Knows how to work in Excel, Word, and PowerPoint.Knows food costing, writing recipes, quality assurance compliance. RESOURCE MANAGEMENT SKILLS Motivating, developing, and directing people as they work, identifying the best people for the job.Knows how to counsel staff positively, give goals, and hold self and others accountable.Managing one's own time and the time of others.Understands process management.Determining how money will be spent to get the work done, and accounting for these expenditures. COMPUTER SKILLS Databases - Using a computer application to manage large amounts of information, including creating and editing simple databases, inputting data, retrieving specific records, and creating reports to communicate the information.Graphics - Working with pictures in graphics programs or other applications, including creating simple graphics, manipulating the appearance, and inserting graphics into other programs.Internet - Using a computer application to create, manipulate, edit, and show virtual slide presentations.Navigation - Using scroll bars, a mouse, and dialog boxes to work within the computer's operating system. Being able to access and switch between applications and files of interest.Spreadsheets - Using a computer application to enter, manipulate, and format text and numerical data; insert, delete, and manipulate cells, rows, and columns; and create and save worksheets, charts, and graphs.Word Processing - Using a computer application to type text, insert pictures, format, edit, print, save, and retrieve word processing documents RESPONSIBILITIES Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.