Assistant Manager
Supported the restaurant manager in overseeing daily operations, including opening and closing procedures, staffing, and inventory management, to ensure smooth and efficient restaurant performance.Trained and supervised front-of-house and kitchen staff, providing guidance on customer service standards, food preparation techniques, and safety procedures to maintain a high level of quality and consistency.Assisted in scheduling staff shifts, managing labor costs, and optimizing staffing levels to meet customer demand while controlling expenses.Handled customer inquiries, complaints, and feedback in a professional and timely manner, resolving issues to ensure customer satisfaction and loyalty.Monitored food quality and presentation, conducted regular inspections of kitchen and dining areas, and enforced health and safety standards to maintain a clean and hygienic environment.Managed inventory levels, placed orders with suppliers, and tracked food and beverage costs to minimize waste and maximize profitability.Collaborated with the management team to develop and implement marketing initiatives, promotions, and special events to attract customers and increase sales.
