As the Assistant Restaurant Manager, you will be responsible for assisting the Restaurant Management and helping to ensure that the daily operations of the restaurant run smoothly. You are responsible for ensuring that staff are well organized and motivated so they can do their jobs effectively.
You will ensure that guests are satisfied by taking their concerns and complaints and resolving them quickly and professionally. You will work closely with the Restaurant Manager to improve restaurant performance and increase sales.
An important part of your duties will also be to oversee the restaurant’s finances and ensure that expenses stay within budget. You will also work closely with the kitchen staff to ensure that the menu is updated and that the quality of the food remains at a high level. You will also be responsible for organizing and running events and special functions at the restaurant. You coordinate with the staff and make sure that everything runs smoothly and that the guests are satisfied.
As an Assistant Restaurant Manager, you will be an important part of the restaurant team, helping to ensure that the restaurant is successful and that guests are satisfied.
To become a Deputy Restaurant Manager, you will typically need a combination of experience and formal training in the hospitality industry. A career as an assistant restaurant manager typically begins as a waiter or other position in the restaurant before moving on to a career as a manager.
Formal training in the hospitality industry, such as a degree in restaurant or hotel management, can help you gain the knowledge and skills you need. It is also helpful to gain experience in a variety of restaurants to gain a broader understanding of the industry.
In addition, it is important to have skills such as leadership, organization, communication and problem solving skills, as well as a strong understanding of finance and marketing to be successful in this role.
Wages depend on many factors. If you work as a deputy Restaurant Manager, professional experience is a very important criterion. Your previous daily service duties must be on point and you must be able to schedule Chef de Rang or Demichef de Rang. The size of the establishment, the level of cuisine, the number of guests and, of course, the state (different tariffs) fall under these conditions. The range is a salary of approx. 1,900.00 EUR – 2,800.00 EUR gross per month.
The host in Spee. You reflect and present the restaurant. In the absence of the restaurant management, someone has to wear the hat.
Walnut Careers accompanies you in your career planning and offers you daily new jobs in gourmet gastronomy and luxury hotel business.