The Assistant Restaurant Manager supports the restaurant manager by overseeing both the back and front of house operations, providing maximum guest service and satisfaction while achieving financial goals.

Duties:

• Ensure outstanding service to guests and address guest complaints promptly to ensure satisfactory resolutions.

• Supervise the preparation of high quality, consistent products and ensure all food safety protocols are followed.

• Ensure all employees maintain the highest levels of service and professionalism, including adherence to appearance and dress code standards.

• Maintain a “hands on” approach and assist team members as needed.

• Work with upper management on menus, specials and future developmental plans.

• Collaborate with the Purchasing Department to maintain proper stock levels, inventory control and quality of purchased goods.

• Identify and define business needs, implement solutions to enhance department operations, guest interactions, cost management, and revenue generation.

• Manage all food, beverage and labor costs within the department.

• Communicate with management, other departments and designated personnel to address needs related to the Micros system.

• Prepare reviews, evaluations and other employee documentation, maintaining consistency and fairness.

• Counsel, guide, train and instruct personnel in their duties.

• Ensure all safety standards are followed and report unsafe conditions to upper management.

• Address sanitation issues in collaboration with the Executive Steward, maintaining high cleanliness and organization standards.

Qualifications:

• Two or more years’ management experience in a full-service restaurant.

• Must be able to work any day of the week, weekends and holidays.

• Ability to initiate and engage in conversation in a professional and friendly manner.

• Must have basic computer skills with Microsoft Office (Word, Excel and Outlook).

• Ability to verbally communicate in the English language.