Job Description The Assistant Manager plays a key role in supporting the General Manager in delivering high-quality food services. This role involves overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining compliance with food safety and financial targets. Key Responsibilities: 1. Operational Management: Assist in the day-to-day operations of the catering service, ensuring smooth delivery of food and beverage services. Supervise kitchen and front-of-house staff, ensuring efficient workflow. Implement and maintain service standards in line with client expectations and company policies. Monitor stock levels, place orders, and oversee inventory control. 2. Customer Service & Client Relations: Act as a key point of contact, addressing concerns and ensuring high levels of customer satisfaction. Handle customer feedback and resolve issues promptly and professionally. Assist in organising and managing events or special catering requests as per contract requirements. 3. Staff Management & Training: Support the recruitment, training, and development of team members. Conduct team briefings and ensure staff adhere to service standards and policies. Assist in staff scheduling and shift planning to optimise efficiency. 4. Financial & Budget Control: Assist in managing budgets, cost controls, and financial reporting. Monitor sales, profitability, and wastage to ensure financial efficiency. Support the General Manager in pricing, invoicing, and meeting revenue targets. 5. Compliance & Health & Safety: Ensure all health and safety, food hygiene, and legal requirements are strictly followed. Maintain accurate records for audits and inspections. Implement risk assessments and promote a safe working environment.