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Demos Restaurants
Front of House Assistant Manager
Career Insights for Restaurant / Food Service Manager
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Based on Tennessee 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.
$57,604 / year median in Tennessee
+12% projected growth
Job Description
Description Demos' Restaurant is an independent, family-owned restaurant group where the Restaurant Manager works directly with the owners in a fast-paced, fun, service-driven culture to provide a unique experience to our customers and staff and serve as leadership for the store and staff. At Demos', we genuinely care about you and we pride ourselves on a culture that values respect, integrity, accountability, morality, humility, consistency, dependability, courage, dedication and discipline. You are part of the family. Restaurant Manager Responsibilities Uphold and exemplify our purpose statement and values. Increase sales through customer satisfaction. Enforce systems set in place and ensure others, including managers, do the same. Monitor and enforce all details. Ensure organization. Identify and correct wasteful practices. Treat all employees fairly, firmly and friendly. Be a moral leader for your staff. Train all staff. Assist staff when needed. Maintain and enforce all discipline. Always have a plan B, C and D. Enforce safety procedures. Have uncompromising value for quality. Maintain good appearance of staff and building. Be dependable using Demos' definition - do what you are supposed to do when you are supposed to do it whether your supervisor is present or not. Requirements Requirements Ideal candidate will possess a genuine desire to serve others, excellent people skills, problem solving skills, high standards, a strong work ethic and a continuous drive to improve. Prior restaurant experience required, preferably in a high volume, full-service environment.