Key Responsibilities of an Assistant Restaurant Manager:
- Staff Management:
- Assist in hiring, training, and scheduling staff, including servers, cooks, and dishwashers.
- Monitor employee performance and provide feedback to improve service quality.
- Handle conflict resolution and maintain a positive working environment.
- Customer Service:
- Ensure guests have a positive dining experience by overseeing service and resolving complaints.
- Monitor guest satisfaction and act on feedback.
- Handle special requests and VIP guests.
- Operations Management:
- Supervise the day-to-day operations of the restaurant, including maintaining cleanliness and organization.
- Ensure that food and beverages meet quality standards and are served promptly.
- Manage inventory and ensure stock levels are adequate.
- Financial Management:
- Assist in managing budgets, including controlling labor costs, food costs, and other expenses.
- Assist with financial reporting and managing sales records.
- Implement cost-saving strategies while maintaining quality.
- Health & Safety Compliance:
- Ensure that the restaurant follows health, safety, and food safety regulations.
- Maintain cleanliness and hygiene standards throughout the restaurant.
- Training and Development:
- Help in training new staff and ensuring existing staff are aware of new procedures or menu changes.
- Conduct performance evaluations and offer constructive feedback to employees.
- Marketing and Promotions:
- Help implement promotional campaigns and events.
- Assist in ensuring that the restaurant's branding and service align with marketing efforts.
Skills Required:
- Leadership and Communication: The ability to manage and motivate a team.
- Problem-Solving: Quick decision-making skills to address issues as they arise.
- Customer Service: A focus on providing excellent service to ensure guest satisfaction.
- Multitasking: Ability to handle several tasks efficiently in a fast-paced environment.
- Organizational Skills: Managing schedules, inventory, and daily operations.
- Financial Acumen: Basic understanding of budgeting, cost control, and financial reporting.
Qualifications:
- Typically, an Assistant Restaurant Manager needs at least 1-3 years of experience in the foodservice industry, often with previous experience as a server or supervisor.
- A degree in hospitality management or a related field can be advantageous but is not always required.
Work environment and Physical demands
- The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions
- Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs
- Ability to stand and move continuously
- Lifting up to 50 pounds’ maximum and moving carts weighing 300 pounds
- Working with required chemicals
- Shifts of up to 8 hours per day, plus periodic additional overtime hours
Details
- Full time position available immediately
- 40 hours of paid time off per year
- Healthcare benefits available after 90 days
- 401K eligible with company match after 1 year
- Regular work schedule with specific days off will be established
- Room and board available for fixed weekly cost both Onsite and Offsite
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
