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Job Description
,,Operatingthe Job Overview The Assistant Manager supports the General Manager in overseeing daily restaurant operations to ensure efficient, compliant, and profitable performance. This role assists with team leadership, guest service, food safety, and operational execution while helping to develop team members. The Assistant Manager serves as a leader on duty and ensures smooth operations during assigned shifts.
Pay Rate:
Key Responsibilities Leadership Support hiring, training, and development of team members. Assist with onboarding and training using company systems and procedures. Provide coaching and feedback to team members to support performance and accountability. Promote a professional, inclusive, and respectful work environment. Support a positive culture focused on teamwork, retention, and guest service. Operations Management Assist in overseeing daily restaurant operations including dining room, kitchen, and service areas. Support scheduling, staffing, and labor deployment based on business needs. Execute opening and closing procedures, including security and cash handling protocols. Monitor food preparation, service flow, and operational efficiency. Ensure compliance with food standards, food safety requirements, and operational procedures. Assist with inventory, ordering, and operational reporting. Workstations during peak business periods and as needed to maintain service levels. Guest Service Ensure guests receive prompt, friendly, accurate, and high-quality service. Address and resolve guest concerns professionally and promptly. Support guest satisfaction through coaching and reinforcement of service standards. Maintain a visible presence in the dining room to support guest experience. Communicate effectively with guests, team members, and management. Financial Support Assist in managing restaurant financial performance, including labor and cost controls. Support execution of plans to meet or exceed sales and profit goals. Follow cash handling, deposit, and reconciliation procedures. Support inventory control and waste reduction efforts. Compliance Ensure compliance with all federal, state, and local regulations. Support food safety, sanitation, and health department standards. Enforce company policies, including timekeeping and workplace conduct. Report on employee relations concerns to the General Manager or Chief Operation Officer as required. Ensure required certifications, training, and documentation are maintained. Cleaning & Facility Standards Maintain a clean, safe, and organized restaurant environment including dining room, kitchen, restrooms, and exterior areas. Ensure cleaning schedules and sanitation procedures are followed consistently. Perform and assign cleaning tasks including, but not limited to, sweeping, mopping, sanitizing surfaces, removing trash, cleaning restrooms, and any other cleaning or side work tasks assigned by management . Physical Requirements & Work Environment Physical Activity Standing, walking, bending, stooping, twisting, reaching, and grasping. Writing, filing documents, and working at a computer. Lifting, carrying, pushing, and pulling objects. Communicating with guests, team members, and management. Use of POS systems, kitchen equipment, and restaurant technology, as permitted by applicable state age requirements. Physical Requirements Standing and walking for extended periods (majority of the shift).
Lifting and carrying ranges:
0-10 lbs: Frequent 11-25 lbs: Occasional to Frequent 26-50 lbs: Occasional with assistance 51-75 lbs: Seldom; team-lift only Pushing and pulling approximately 10-40 lbs of force occasionally. Frequent use of hands for equipment operation, food handling, and administrative tasks. Work Environment Work is performed in restaurant dining room, kitchen, and service areas. Exposure to heat, cooking equipment, noise, wet or slippery surfaces, and cleaning chemicals. Fast-paced, full-service environment with continuous guest interaction. Variable schedules include mornings, evenings, weekends, and holidays based on business needs. Cognitive Demands (ADA/FEHA-Compliant) Ability to maintain focus in a fast-paced, high-volume environment. Ability to multi-task and prioritize competing demands. Ability to make timely decisions and solve operational and guest issues. Ability to support leadership, coach team members, and enforce standards. Ability to manage guest interactions and service recovery professionally. Ability to adapt to changing business conditions and operational needs. Ability to maintain regular and predictable attendance. Requirements High school diploma or equivalent required. Strong communication, leadership, and problem-solving skills. Knowledge of restaurant operations and food safety practices. SERV Safe certification required (or ability to obtain). Proficiency with POS systems and basic computer applications. Ability to work flexible schedules including nights, weekends, and holidays. in a thriving hospitality setting.
Pay:
$17.00 - $19.00 per hour
Benefits:
401(k) Dental insurance Health insurance Paid training Vision insurance
