Assistant Restaurant Manager

The Assistant Restaurant Manager supports the General Manager in overseeing daily restaurant operations, supervising staff, and ensuring an excellent guest experience. This role involves coordinating front-of-house and kitchen teams, maintaining food and beverage quality, monitoring operating costs, and ensuring efficient service. The ideal candidate has strong leadership skills, excellent communication abilities, and a commitment to high standards of hospitality in a busy restaurant and alehouse environment.

Key Responsibilities:

• Assist the General Manager with daily restaurant operations and service activities.
• Supervise front-of-house, kitchen, and bar teams to ensure smooth operations.
• Train, coach, and motivate employees to maintain high service standards.
• Coordinate staff schedules, shift assignments, and coverage.
• Ensure guests receive friendly, attentive, and professional service.
• Handle customer feedback, complaints, and special requests effectively.
• Monitor food quality, presentation, beverage service, and order accuracy.
• Coordinate with kitchen and bar teams to ensure timely order delivery.
• Assist with inventory management, purchasing, and stock control.
• Monitor sales performance, labor costs, and operating expenses.
• Support POS operations, cash handling, and daily financial reporting.
• Maintain food safety, sanitation, and restaurant cleanliness standards.
• Ensure responsible alcohol-service practices and compliance with applicable regulations.
• Oversee opening, closing, and shift handover procedures.
• Monitor employee performance and provide constructive feedback.
• Support promotions, special events, and initiatives to improve guest satisfaction.
• Identify opportunities to reduce waste and improve operational efficiency.
• Resolve staffing and service challenges promptly.
• Ensure employees follow company policies and operational procedures.
• Communicate operational updates and performance concerns to the General Manager.
• Lead restaurant operations when the General Manager is unavailable.

Qualifications & Skills:

• Previous experience in restaurant or hospitality operations.
• Assistant management or supervisory experience preferred.
• Strong leadership and team-management abilities.
• Excellent communication and customer-service skills.
• Knowledge of restaurant, bar, and beverage-service operations.
• Experience with staff scheduling, employee training, and performance management.
• Understanding of inventory control, sales reporting, and cost management.
• Familiarity with POS systems and restaurant-management software.
• Knowledge of food safety, sanitation, and responsible alcohol service.
• Strong organizational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Professional, dependable, and detail-oriented attitude.
• Ability to motivate employees and maintain team accountability.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A supportive and collaborative restaurant team.
• Opportunities to strengthen leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $21.00 - $27.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person