Assistant Manager

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction for restaurant staff and ensures execution of all team member duties to guarantee maximum guest satisfaction. Provides clear direction to staff in order to achieve a quality work environment.

Manages and directs the complete operation of front of house including all service and cleanliness standards, costs as compared to budget, and the restaurant front of house personnel and staff development. This position has direct responsibility for achieving financial goals set on a per month and quarterly basis. This position also develops, directs, and supervises hourly restaurant team members to attain production objectives while maintaining the highest standards of guest service, food quality, cleanliness, organization, and sanitation.
Communicates with current and potential customers and assists managing all bookings for Banquets with the Service Captain of the location. Develops key team members to assist in running the event without management presence.

Responsible for financial success of bar product and customer satisfaction. Manages and directs the complete operations of the bar areas including all beverage quality and production, costs as compared to budget, and the bar staff and staff development. This position has direct responsibility for achieving financial goals set on a per month and quarterly basis. This position also develops, directs, and supervises hourly restaurant team members to attain production objectives while maintaining the highest standards of guest service, food quality, cleanliness, organization, and sanitation.
Key Performance Indicators:

• Manages operations of the bar areas.
• Manages operations of the front of house in coordination with ownership objectives and management.
• Has thorough understanding of all policies, procedures, and operating standards.
• Responsible for promoting our Core Values & Discipline, and setting the standard for the operation through leadership by example.
• Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Supports and successfully executes all company marketing programs.
• Supervises the quality of beverage preparation, limited time offers (LTOs), raw product specifications, and company standards.
• Ensures a harassment free environment for all team members and managers.
• Clearly communicates company direction to all personnel.
• Maintains professional restaurant and team member image, including restaurant cleanliness, proper uniform, and appearance standards.
• Upholds safety and security standards always.
• Ensures security of the restaurant and its contents.
• Monitors and maintains the cleanliness and orderliness of all bar areas and equipment.
• Conducts employment activities to include interviewing, orientation, training and regular performance evaluations with all front of house and staff.
• Ensures that all bar operations, recipe, and specifications books are current and maintained.
• Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
• Creates a positive and supportive environment of teamwork.
• Understands the importance of training and developing staff members and follows all company training programs.
• Develops and approves weekly bar staffing plans to meet the business needs.
• Accomplishes all tasks assigned by General Manager.

Key Competencies and Characteristics:

• Lives our Core Values & Disciplines.
• Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills.
• Excellent problem resolution skills.
• Attention to detail and analytical skills.
• Has excellent knowledge of alcohol preparation, food safety, and cleanliness principals.
• Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm.
• Is self-disciplined, dependable, and trustworthy.
• Is able to remain positive and calm under stressful conditions.
• Possesses a strong commitment to serving others.
• Exhibits a neat, clean, and professional image at all times.
• Is committed to professional and personal self-development.
• Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages.
• Extreme environmental demands on restaurant employees are few. The majority of work takes place indoors, in climate-controlled areas. At times restaurant areas can become quite warm.
• The only chemicals in our restaurants are for cleaning; training is given for their appropriate use.
• Required minimum of two years’ experience in a high-volume bar management role or equivalent knowledge.
• Must have managed a minimum of 20 employees.
• Extensive knowledge of all food safety systems.
• Demonstrated abilities to manage a staff of personnel.
• Excellent guest service skills.
• Complete understanding of cost control systems and proper implementation systems.