Assistant Restaurant Manager

Job description

Job Summary

The Assistant Restaurant General Manager is responsible for supporting the General Manager in the overall management and operation of the restaurant. This includes overseeing daily activities, ensuring excellent customer service, maintaining financial performance, and managing staff. The role requires strong leadership skills, attention to detail, and the ability to create a positive and efficient work environment.

Key Responsibilities

Operational Management

• Assist in overseeing daily restaurant operations, including opening and closing procedures.

• Ensure compliance with health, safety, and sanitation standards.

• Monitor food quality, service, and overall customer satisfaction.

• Address and resolve customer complaints in a professional and timely manner.

Staff Management

• Recruit, train, and supervise team members to maintain high standards of performance.

• Schedule and manage staff shifts to ensure adequate coverage.

• Foster a positive team environment through motivation, coaching, and conflict resolution.

• Conduct performance evaluations and provide constructive feedback.

Financial Performance

• Assist in managing budgets, sales goals, and cost controls to maximize profitability.

• Monitor inventory and place orders to maintain optimal stock levels.

• Analyze financial reports and implement strategies to improve revenue and reduce expenses.

Customer Service

• Ensure guests have a positive dining experience by delivering exceptional service.

• Promote a welcoming atmosphere and address special customer needs.

• Develop and maintain strong relationships with regular patrons.

Marketing and Promotions

• Support the implementation of marketing campaigns and special events.

• Encourage upselling and cross-selling techniques among staff.

• Identify opportunities to grow the business and attract new customers.

Requirements

• Proven experience in a supervisory or management role in the restaurant industry.

• Strong understanding of restaurant operations, including food preparation, customer service, and financial management.

• Excellent leadership, communication, and interpersonal skills.

• Ability to work under pressure in a fast-paced environment.

• Proficiency in point-of-sale systems and basic computer skills.

• Flexibility to work evenings, weekends, and holidays as needed.

Preferred Qualifications

• Degree in Hospitality Management, Business Administration, or a related field.

• Certification in food safety or management (e.g., ServSafe).

• Familiarity with local and state regulations related to the food service industry.

Working Conditions

• Ability to stand for extended periods and lift up to 25 lbs.

• Fast-paced environment with exposure to kitchen equipment and food preparation areas.

Job Type: Full-time

Benefits:

• 401(k)

• 401(k) matching

• Dental insurance

• Employee discount

• Flexible schedule

• Health insurance

• Paid time off

• Vision insurance