POSITION SUMMARY

This is a salaried position starting at $40-55K depending upon experience. We are looking for managers with at least 3-5 years of progressive FOH experience which must include Server experience in a full service restaurant, Beer, Wine and Liquor knowledge is a must.

We are closed all major holidays including Christmas and Christmas Eve. We offer paid sick leave earned PTO time, and heath stipends to those who qualify.

Our core values are teamwork, outstanding customer service, excellent quality and consistency with our brand.

Our FOH and BOH are one team together which leads to successful shifts, happy staff and happy customers.

We expect our Assistant Manager to be a team leader with a positive attitude to support and help our team grow and learn.

PRIMARY RESPONSIBLITIES

• Must be able to create and maintain a strong team atmosphere and ensure employees are appropriately trained and have an adequate workload
• Ensure the restaurant's standards and procedures are followed consistently, to maintain operations, excellent food quality, and outstanding guest satisfaction
• Executes Specials, Events, New Menu Items through communication and training of team members
• Maintains shift coverage
• Must be able to take and follow directions with great follow through.
• Be able to receive constructive criticism and provide positive feedback
• Excellent interpersonal, verbal and written communication skills

GUEST SATISFACTION

• Investigates and resolves food quality and service complaints
• Ensures that customers are serviced at the highest level of satisfaction through quality food, courteous staff, and quick response to needs
• Ensures quality of food and beverage presentation
• Communicates inventory issues

FINANCIAL PERFORMANCE

• Ensures cash management procedures are completed accurately 
• Accounts for daily balancing of the cash drawers and deposit, and accurate tip out to the servers/bartenders/bussers/hosts

FACILITY MANAGEMENT

• Maintains a clean and tidy restaurant
• Checks and orders supplies of non-food items
• Ensures correct storage of supplies 

HEALTH AND SAFETY

• Inspects dining areas, food receiving, and preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.
• Monitors adherence to health and safety and hygiene standards in kitchen and restaurant