Assistant Manager - Restaurant

Core Responsibilities Guest Experience:

Lead the FOH team to deliver exceptional hospitality. Proactively engage with guests, ensure table visits, and resolve customer complaints promptly and professionally.

Team Leadership & Scheduling:

Hire, onboard, and train FOH staff. Create optimized shift schedules that balance labor costs with service demands. Provide ongoing performance feedback, coaching, and discipline.

Daily Operations:

Oversee the smooth execution of all shifts. Coordinate with the back-of-house (BOH) kitchen team to ensure seamless communication and timing of food delivery.

Inventory & Supplies:

Monitor FOH inventory levels, order service supplies (e.g., glassware, linens, menus), and prevent waste.

Compliance & Safety:

Ensure the establishment strictly adheres to all health, sanitation, safety, and alcohol service regulations. Maintain cleanliness and equipment functionality.

Financial Performance:

Drive sales and maximize profitability through cost-control measures (e.g., labor and operational expenses).

Key Qualifications Experience:

2+ years of progressive FOH supervisory experience in the food and beverage/hospitality industry.

Certifications:

Valid Food Handler certification and responsible alcohol service certification

Technical Skills:

Familiarity with Point of Sale (POS) systems, reservation management platforms, and workforce management software.

Soft Skills:

Outstanding leadership, communication, and conflict-resolution abilities. Capable of working gracefully in a fast-paced, high-pressure environment. Typical Physical & Schedule Demands Ability to stand and walk for extended periods, including stairs. Flexibility to work varied schedules, including nights, weekends, and holidays as business dictates.

Pay:

$52,514.44 - $63,243.20 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person