The main duties of the assistant manager of the restaurant are:

1. Assist the manager in the overall operation and management of the store;

2. Under the leadership of the store manager, be in charge of store staff and headquarters resident staff;

3. Maintain normal operation in the store and handle abnormal situations;

4. Strictly standardize the daily behavior of employees.

5. Implement and follow up the recruitment of employees in the store, and recommend job vacancies in the store;

6. Responsible for the implementation of collaborative planning staff training;

7. Assist the store manager, provide performance evaluation and propose improvement methods;

8. Be responsible for sorting, recording, collecting feedback and archiving the store personnel data;

9. Ensure the smooth implementation of relevant personnel regulations;

11. Assist in the implementation of the work of the headquarters and the human resources department (personnel budget control);

11. Be responsible for supervising and inspecting the implementation of standards by employees in the store;

12. Be familiar with the operation workflow;

13, formulate quantitative work indicators in each region, track the completion of reports in each region, take corrective measures in time and feed back the abnormal situation to the store manager;

14. Exercise the responsibilities under the leadership of the store manager or be authorized to handle in-store affairs in the absence of the store manager;

15. Make suggestions to the manager on the reasonable staffing, expansion and downsizing of the staff in the store;

16. Review the performance appraisal records of employees in the store and report to the manager;

17. Check the implementation of the store's "operating norms" and organize counseling and evaluation;

18. After the company's system is announced, be responsible for explaining, conveying, supervising and feeding back its implementation to the employees of the distribution stores;

19. Draft the expense budget of the store and submit it for review and declaration;

21. Do a good job in fire control safety and handle all emergencies in time;

21. Strengthen communication and coordination among various departments, keep abreast of the situation and put forward rectification opinions;

22. Assist the store manager to supervise and inspect the implementation of job responsibilities and behavioral operation norms in the store;

23. Check the cleanliness of the store;

24, check the equipment maintenance and management;

25. Check that there is no major abnormality in opening the store, and whether the clothing and appearance of employees are in place;

26. Check that the goods in the end shelf and promotion area are full, tidy and clean;

27. Check that the normal layout requirements are neat and full;

28. Check whether the walkways are kept clear and the ground environment is clean;

29. Check that the commodity price card and POP are clearly and correctly marked;

31, check the shortage of DM goods;

31. Check whether the customer service and work habits of employees are in place;

32. check the rationality of the display configuration of the goods on the surface;

33. Check whether the counter staff arrive at their posts, service attitude and goods preparation are in place;

34, responsible for checking the supplier's goods arrival rate, receiving problem report;

35. Track and investigate the promotion of membership cards and analyze the consumption of members.

36, store performance analysis, grasp and analyze the monthly performance table of each group;

39. Complete other work items assigned by the manager;