Assistant Manager

Operational:
- Stay focused during the whole shift, oversee all the service operation and delegate tasks to employees to keep business running smoothly
- Be attentive to the employees by motivating them to succeed and improve, even when business is low, keep the staff in high spirit and disciplined

Guest service:
- Ensure a positive customer service experience in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests
- Motivate, train and empower all the employees to deliver total customer satisfaction.

Training and development:
- improve the skills, knowledge and morale of all employees
- provide employee manual, food, wine and liquor description
- utilize all training programs from new employee orientation to management training: tests, tasks, question, staff meetings
- evaluate each employee’s performance based on clearly communicated standards and expectations
- confront poor performance

Financial:
- Help to minimize expenses and monitor the cost of operation.

Food Safety and kitchen operation
- Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas (according Health Department requirements)

Operational:
- Stay focused during the whole shift, oversee all the service operation and delegate tasks to employees to keep business running smoothly
- Be attentive to the employees by motivating them to succeed and improve, even when business is low, keep the staff in high spirit and disciplined

Guest service:
- Ensure a positive customer service experience in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests
- Motivate, train and empower all the employees to deliver total customer satisfaction.

Training and development:
- improve the skills, knowledge and morale of all employees
- provide employee manual, food, wine and liquor description
- utilize all training programs from new employee orientation to management training: tests, tasks, question, staff meetings
- evaluate each employee’s performance based on clearly communicated standards and expectations
- confront poor performance

Financial:
- Help to minimize expenses and monitor the cost of operation.

Food Safety and kitchen operation
- Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas (according Health Department requirements)