Assistant Manager, Fast Food

Overview
Languages: English
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 2 years to less than 3 years
On site: Work must be completed at the physical location. There is no option to work remotely.
Work setting: Food service establishment/Restaurant

Supervision: More than 20 people, Staff in various areas of responsibility, Food service counter attendants and food preparers

Experience and specialization:
Computer and technology knowledge, MS Excel, MS Office, MS Outlook, MS PowerPoint, MS Word, Point of sale system, Spreadsheet, Additional information, Work conditions and physical capabilities, Fast-paced environment, Work under pressure, Tight deadlines, Repetitive tasks, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Large workload, Bending, crouching, kneeling


Personal suitability:
Accurate, Client focus, Dependability, Efficient interpersonal skills, Excellent oral communication, Excellent written communication, Flexibility, Organized, Reliability, Team player, Ability to multitask, Initiative

Tasks:

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Establish methods to meet work schedules
• Train staff in job duties, sanitation and safety procedures
• Ensure that food and service meet quality control standards
• Establish work schedules
• Hire food service staff
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare and submit reports
• Maintain records of stock, repairs, sales and wastage