Job Description
Job DescriptionDescription:
Reports To: General Manager or Owner
Job Summary
The Assistant Manager is responsible for supporting overall restaurant operations by directing, coordinating, and developing staff to achieve objectives in sales, service, quality, employee retention, cleanliness, and profitability. This role ensures a welcoming guest experience, operational efficiency, and compliance with all policies and regulations.
Key Responsibilities
Operations & Service
· Ensure all guests receive prompt, friendly, and professional service.
· Maintain consistent food and beverage quality according to restaurant standards.
· Oversee daily cash handling, deposits, and financial reporting.
· Control inventory, monitor waste, and ensure accurate receiving procedures.
· Supervise cleanliness, sanitation, and compliance with health and safety regulations.
· Schedule and assign labor to meet business demands while managing costs.
· Troubleshoot operational issues and implement solutions to minimize loss and improve efficiency.
Staff Leadership & Development
· Recruit, train, and onboard staff to meet performance and service standards.
· Conduct performance evaluations, coaching, and disciplinary actions when necessary.
· Lead by example, fostering teamwork and a positive workplace culture.
· Develop staff skills in both professional and leadership areas to support long-term growth.
Administration & Compliance
· Prepare and maintain reports, schedules, and required documentation accurately and on time.
· Coordinate services such as equipment maintenance, vendor relations, and compliance programs.
· Participate in menu planning, event coordination, and operational meetings.
· Ensure full adherence to labor, safety, and food handling regulations.
Guest Experience
· Handle and resolve guest complaints with professionalism and urgency.
· Step in as needed to support service, food preparation, or other guest-facing tasks.
· Promote a customer-first culture to maintain loyalty and satisfaction.
Requirements:
· Leadership & Communication – Ability to motivate, train, and direct teams while maintaining open, professional communication.
· Customer Service – Strong commitment to guest satisfaction and conflict resolution.
· Financial Acumen – Skilled in cash handling, reconciliation, cost control, and basic financial reporting.
· Technology Skills – Proficient with:
· Point-of-sale (POS) systems (Toast and 7Shifts)
· Scheduling and timekeeping platforms
· Inventory and order management software
· Standard office software (Word, Excel, Outlook, PowerPoint)
· Organizational Skills – Strong time management, scheduling, and multitasking abilities.
· Problem-Solving – Ability to analyze issues, implement solutions, and maintain operational efficiency.
· Regulatory Knowledge – Familiarity with health, safety, labor, and foodservice compliance standards.