Assistant Restaurant Manager

Responsible for establishing and maintaining guest services. He/she is responsible for the various tasks involved in the overall operation of the restaurant including opening and closing the restaurant, measuring business trends, maximizing sales/profitability by developing staff, controlling expenses, shortages and all aspects of service delivery and guest satisfaction. Additionally, the Assistant Restaurant Manager will act as Manager on Duty.

Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

• Development of hourly staff in the areas of: personal growth, job knowledge and continued education
• Interact with, direct and supervise employees in a fair manner. Promote teamwork
• Achieve high levels of success and service for all front of house (FOH) positions
• Be involved and oversee all aspects of FOH training; leading service training team; Certify trainers
• Direct FOH employees and management in proper service guidelines
• Identify performance problems and correct immediately; communicate standards with staff, provide timely feedback
• Be hands on and involved with all FOH positions, including but not limited to servers, bartenders, bussers, food runners, host, polishers, etc...
• Conduct daily shift meetings, use this opportunity to educate & motivate
• Responsible for ordering and inventory, (supplies, liquor, wine, beer, etc...)
• Drive sales through consistent service, genuine hospitality, sourcing high quality products and controlling costs
• Oversee private events and provide timely feedback to inquiring guests
• Maintain safety standards
• Create and maintain a positive working environment
• Communicate and participate in conflict resolution
• Become proficient in the use of equipment and utensils related to the operation of the restaurant
• Become proficient in the use of all restaurant computer equipment, include Point of Sale system, reservations system, Gift Card Terminals, accounting software
• Lead by example
• Maintain a pleasant attitude every shift
• Comply with all safety and sanitation guidelines and procedures
• Mentor & promote individual growth among all employees; create opportunities for growth
• Uphold the restaurants culture of passion for food, seamless service, and genuine
• Facilitate menu changes with the General Manager
• Manage the floor, this is up to and including: guest relations, setting the staff up for success, comping checks and being “hands on”
• Other duties as assigned