Assistant Restaurant Manager

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels; Provides direction for restaurant staff to ensure maximum guest satisfaction; Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner; Ensures compliance with productivity and service standards; Ensures proper management of the facility and equipment; Ensures inventory levels for food and non-food items are properly maintained; Conducts employment activities including staffing, training, and performance reviews; Ensures accurate financial data including payroll, cash, receipts, productivity, food costs, and operating expenses; Anticipates, identifies, and corrects system breakdowns; Ensures thorough training and development of non-exempt personnel

Requirements

High school diploma; Must be able to stand and walk for up to 8 hours; Must be able to see at a distance of 20 feet and at close range of 12 inches, distinguish between shapes, and utilize peripheral vision; Must be able to communicate clearly; Must be able to work in exposure to heat, steam, smoke, and cold; Must be able to reach heights of approximately 6 feet and depths of 2 ½ - 3 feet; Must have high level of mobility/flexibility; Must have time management skills; Must be able to read, write, and perform addition/subtraction calculations; Must be able to control and utilize fingers to write, slice, chop, and operate equipment; Must be able to fit through openings 30 inches wide; Must be able to work irregular hours under heavy pressure/stress during busy times; Must be able to bend, reach, and walk; Must be able to carry trays of food products weighing about 50 pounds for distances up to 30 feet; Must be able to lift up to 50 pounds; Must be able to work with exposure to dish and cleaning chemicals

Nice to have

Some college or degree preferred; 1 – 2 years’ managerial experience preferred, preferably in the food service industry; Demonstrates principles actions, uses sound judgment and follow through on commitments; Anticipates problems and issues and makes timely and sound decisions; Demonstrates a passion and working knowledge of food, liquor, beer and wine; Leads by example and maintains a guest first focus; Sets and shares goals with team, monitors and tracks progress of goals; Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement; Clarifies roles, responsibilities, priorities and expectations

Benefits

Medical; Dental; Vision; Wellness Program; Life Insurance; Disability Insurance; 401k; Health Savings Account; Employee Assistance Program; Employee Discount Program; Vacation/Sick Time Benefits; Travel Accident Insurance; Discounted Tuition; Waived Application Fee; Deferred Tuition; Complimentary Course