In the absence of a general manager, which role often takes on additional responsibilities for coordinating restaurant operations?

In the context of restaurant management, the role that often takes on additional responsibilities in the absence of a general manager is the assistant manager. The assistant manager is typically trained to handle various operational aspects of the restaurant, ensuring that everything runs smoothly in the general manager's absence. This role includes overseeing staff, managing customer service, handling inventory, and ensuring compliance with health and safety regulations.

The assistant manager's scope of responsibilities is designed to bridge the gap between frontline staff and upper management, making them well-suited to continue operations efficiently when the general manager is unavailable. Their leadership position empowers them to address issues as they arise, thus maintaining the restaurant's performance and service standards.

While the sous chef, head chef, and kitchen supervisor also have critical roles in managing kitchen operations and staff, they typically focus more on culinary tasks and kitchen management rather than broader restaurant operations, which is the primary focus of the assistant manager.