Description

 The Assistant Manager supports the General Manager in all aspects of the restaurant’s operations. The Assistant Manager must demonstrate strong communication skills and leadership abilities. The Assistant Manager is responsible for the development of new and current team members, while upholding all Front of House (FOH) service standards and ensuring all food and beverage is served according to standards. The Assistant Manager must maintain a safe and sanitary work environment. In addition, they must coach team member’s performance – remaining friendly and flexible—resulting in the best Guest experience possible. Specifically, the Assistant Manager ensures consistent execution of FOH systems and profitability by providing and ensuring quality training, coaching and follow-through. The Assistant Manager is accountable for labor cost controls, service standards, systems, organization, team member engagement and the Guest experience. The Assistant Manager reports directly to the General Manager. 

Requirements

 Qualification Standards:

Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred. 

Experience: Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred. 

Licenses or Certificates: Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred. 

Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards available in employee handbook)