Assistant Restaurant Manager

Job Description

The Assistant Manager is responsible for managing the daily operations of our restaurant and food service operation, including the selection, development, and performance management of employees, and the planning and execution of catering affairs and community events. In addition, they oversee the inventory and ordering of Bar and liquor supplies, optimize profits, and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the Community Manager.

• 2 consecutive days off per week! The Restaurant is closed every Tuesday and Wednesday (except for holiday events)
  
  

GENERAL

Oversee and manage all front of house areas of the restaurant and make final decisions on matters of importance to guest service.

FINANCIAL

Adhere to company standards and service levels to increase sales and minimize cost. Close out daily sales at the end of night insuring that daily receipts match with cash/credit sales. Perform daily cash drops when closing out the day.

FOOD SAFETY AND PLANNING

Enforce sanitary practices for food handling, general cleanliness, and maintenance of bar and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Estimate bar needs, place orders with distributors, and schedule the delivery of bar supplies.

Must be SERV Safe certified. Must be or become RAMP certified.

GUEST SERVICES

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities

Ensure that proper security procedures are in place to protect employees, guests, and company assets.

Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Investigate and resolve complaints concerning food quality and service.

PERSONNEL

Provide direction to employees regarding operational and procedural issues.

Interview hourly employees and make recommendations to hiring manager.

Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

Maintain an accurate and up-to-date plan of restaurant staffing needs.

Prepare schedules and ensure that the restaurant is staffed for all shifts.

Qualifications

High School Graduate or Equivalent.

2 years of Assist Restaurant Manager experience.

Experience in either event planning, catering, serving, or cooking.

Knowledge of computers (MS Word, Excel).

Proficient in the following dimensions of restaurant functions: sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Must be eligible to work in the United States.

Must agree to background and Drug screen.

WORKING CONDITIONS

Performs Other Duties And Responsibilities As Required Or Requested.

Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 40 hours).

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Job Type: Full-time

Salary: From $22.00 per hour

Schedule:

• 10-hour shift
• 12-hour shift
• 8-hour shift
• Day shift
• Night shift
• Holidays
• Weekends
  
  

Education:

• High school or equivalent (Preferred)
  
  

Experience:

• Restaurant Experience: 2 years (Preferred)
  
  

License/Certification:

• SERV Safe (Preferred) RAMP (Required)