Restaurant General Manager / Assistant Manager

Tasks

• Keep records required by government agencies regarding sanitation or food subsidies.

• Investigate and resolve complaints regarding food quality, service, or accommodations.

• Maintain food and equipment inventories, and keep inventory records.

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

• Count money and make bank deposits.

• 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.

• Greet guests, escort them to their seats, and present them with menus and wine lists.

• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

• Schedule staff hours and assign duties.

• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.

• Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.

• Order and purchase equipment and supplies.

• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

• Monitor employee and patron activities to ensure liquor regulations are obeyed.

• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

• Take dining reservations.

• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

• Create specialty dishes and develop recipes to be used in dining facilities.

Skills

• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

• Active Listening - 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.

• Speaking - Talking to others to convey information effectively.

• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

• Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

• Coordination - Adjusting actions in relation to others' actions.

• Persuasion - Persuading others to change their minds or behavior.

• Negotiation - Bringing others together and trying to reconcile differences.

• Instructing - Teaching others how to do something.

• Service Orientation - Actively looking for ways to help people.

• Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.

• Time Management - Managing one's own time and the time of others.

• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

Knowledge

• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

• Economics and Accounting - Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.

• Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

• Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

• Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

• Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

• Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

• English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

• Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.