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AB
Anchor Bar
Assistant Manager - Restaurant
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on North Carolina data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,424 / year median in North Carolina
+10% projected growth
Job Description
Assistant Manager - Restaurant Anchor Bar - 3.3 Raleigh, NC Job Details Full-time 6 hours ago Qualifications Kitchen health and safety standards Customer communication Teamwork Food service health code compliance ServSafe Safety regulations Restaurant management Shift management English Team development Business operations Full Job Description Job Description The Assistant Restaurant Manager is responsible for supporting and overseeing the daily operations of the restaurant while providing strong leadership to both front- and back-of-house team members. This role is responsible for maintaining exceptional guest service, operational efficiency, food and beverage quality, inventory control, and a positive and professional work environment. The Assistant Restaurant Manager leads by example, coaches and develops team members, oversees assigned shifts, assists with purchasing and inventory management, and ensures restaurant standards and procedures are consistently followed. Key Responsibilities Lead and support front- and back-of-house team members during assigned shifts. Ensure guests receive friendly, prompt, and attentive service at all times. Monitor restaurant operations to promote smooth and efficient service and address guest concerns as they arise. Coach, train, and develop team members while reinforcing company policies, service standards, and operational procedures. Assist with onboarding and training new team members. Hold team members accountable for performance, service standards, and professionalism. Assist with opening, closing, and shift change responsibilities. Ensure food and beverages are served according to quality, presentation, and safety standards. Maintain high standards of restaurant cleanliness, organization, and appearance. Conduct and maintain accurate food, beverage, and supply inventory. Monitor product levels, usage, waste, and variances to maintain appropriate inventory and cost controls. Place and manage assigned food, beverage, liquor, beer, wine, and restaurant supply orders. Receive and verify deliveries for accuracy, quality, and quantity. Maintain organized and secure beverage and liquor storage areas. Assist with cash handling, POS operations, and daily financial procedures. Communicate effectively with all team members to ensure efficient service and smooth restaurant operations. Help manage staffing and labor needs based on business demands. Ensure compliance with food safety, sanitation, health, and alcohol service regulations. Encourage teamwork, accountability, professionalism, and a positive guest experience. Step into service or other operational positions as needed to support business demands. Complete assigned shift reports, inventory records, ordering, and operational checklists accurately and on time. Identify operational issues and take appropriate action to resolve them. Perform other duties as needed to support the successful operation of the restaurant. Qualifications Must be at least 18 years of age (or as required by state law). Minimum of 5 years of full-service restaurant management experience required. Current ServSafe certification required. Previous experience with restaurant inventory, purchasing, and cost control. Previous experience with Health Dept inspections and requirements. Experience ordering and managing liquor, beer, and wine strongly preferred. Proven leadership and team development skills. Strong communication, customer service, and problem-solving skills. Ability to remain calm, professional, and organized in a fast-paced environment. Strong understanding of full-service restaurant operations. Ability to manage multiple priorities and make sound operational decisions. Basic math skills and proficiency with POS systems and cash handling procedures. Ability to stand and walk for extended periods of time. Ability to bend, reach, lift, and carry up to 30 pounds as needed. Flexible availability, including evenings, weekends, and holidays. Demonstrates reliability, accountability, professionalism, and a positive attitude.