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Assistant Manager

Reports to: Owner/General Manager

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation

Duties & Responsibilities:

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. 

  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

  • Make employment and termination decisions consistent with General Manager guidelines for approval or review.

  • Fill in where needed to ensure guest service standards and efficient operations.

  • Continually strive to develop your staff in all areas of managerial and professional development.

  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

  • Provide advice and suggestions to General Manager as needed.

Qualifications:

  • Be 21 years of age.

  • Be able to communicate and understand the predominant language(s) of customers and staff.

  • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

  • Possess excellent basic math skills and have the ability to operate a cash register or POS system.

  • Be able to work in a standing position for long periods of time (up to 5 hours).

  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.

  • Must have the stamina to work 50 to 60 hours per week.