Assistant Manager

Responsibilities:

  • Oversee and guide the performance of the restaurant staff during assigned shift

  • Provide training, coaching, and feedback to ensure high-quality service standards

  • Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources

  • Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards

  • Interact with customers to gather feedback, address complaints, and enhance the overall dining experience

  • Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently

  • Coordinate with the kitchen staff to ensure timely and accurate preparation and delivery of food orders

  • Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages

  • Implement and enforce standard operating procedures, including cash handling, safety protocols, and cleanliness guidelines

  • Collaborate with other managers and the restaurant owner to develop and implement strategies for improving operational efficiency and customer satisfaction

  • Assist in creating shift schedules, taking into consideration employee availability, workload, and business needs

  • Monitor employee attendance, punctuality, and adherence to company policies

  • Ensure compliance with labor laws and regulations, including break schedules and overtime requirements

  • Handle customer complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant

  • Monitor and control costs, including labor, food, and other expenses, to achieve profitability targets

  • Conduct cash register audits, ensuring accurate cash handling and adherence to financial procedures

  • Assist with budgeting and forecasting, providing input on areas for cost savings and revenue generation

  • Certification in Food Safety Manager

Qualifications:

  • Previous experience in a supervisory or managerial role within the restaurant industry is preferred

  • Strong leadership skills with the ability to motivate and inspire a diverse team

  • Excellent communication and interpersonal skills to interact with staff and customers effectively

  • Sound knowledge or restaurant operations, including food preparation, service standards, and safety regulations

  • Exceptional problem-solving and decision-making abilities, especially in high-pressure situations

  • Proficiency in using restaurant management software, POS systems, and other relevant tools

  • Ability to work flexible hours, including evenings, weekends, and holidays

  • Possession of relevant certifications, such as ServSafe, is a plus.

Benefits:

  • $45,000 salary + tip share

  • Bonus possible

  • 1 week paid vacation after 1 year of employment

  • Accrued paid sick leave at a rate of 1hr per 30 hrs worked, max 5 days/year

  • Employer contribution to employee paid health insurance

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