Assistant Restaurant Manager

Job Title: Assistant Restaurant Manager

Position Summary:

The Assistant Restaurant Manager is responsible for ensuring optimal service and teamwork among staff to meet guest needs effectively. This role involves overseeing various operational aspects of the restaurant, from staff management to inventory control, and ensuring adherence to company standards and safety procedures.

Roles & Responsibilities:

- Team Management:
- Ensure staff is working cohesively to provide excellent service.
- Inspect grooming and attire of staff; address and rectify any deficiencies.
- Assist in hiring, training, scheduling, evaluating, and motivating employees.
- Serve as a role model and first point of contact for the Guarantee of Fair Treatment/Open Door Policy process.

- Operational Duties:
- Complete opening and closing duties, including setting up supplies and tools, cleaning equipment and areas, and locking doors.
- Inspect storage areas for organization, use of FIFO (First In, First Out), and cleanliness.
- Complete scheduled inventories, stock, and requisition necessary supplies.
- Monitor dining areas for seating availability, service quality, safety, and guest well-being.
- Complete work orders for maintenance and repairs.

- Guest Service:
- Welcome and acknowledge guests according to company standards.
- Anticipate and address guest service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
- Speak with guests and staff using clear and professional language.

- Safety and Compliance:
- Follow all company policies, safety, and security procedures.
- Report accidents, injuries, and unsafe work conditions to the manager.
- Complete safety training and certifications.
- Ensure uniform and personal appearance are clean and professional, and maintain confidentiality of proprietary information.

- Efficiency and Improvement:
- Develop and maintain positive working relationships with others.
- Support the team in reaching common goals and address employee concerns.
- Ensure adherence to quality standards and expectations.
- Identify, recommend, develop, and implement new ways to increase efficiency, productivity, quality, safety, and cost-savings.

- Physical Requirements:
- Stand, sit, or walk for extended periods or entire work shifts.
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
- Grasp, turn, and manipulate objects of varying sizes and weights.
- Move through narrow, confined, or elevated spaces and up and down stairs or service ramps.
- Reach overhead, below the knees, including bending, twisting, pulling, and stooping.

Preferred Qualifications:

- Education:
- High school diploma or G.E.D. equivalent.

- Related Work Experience:
- At least 2 years of related work experience in a restaurant or hospitality setting.

- Supervisory Experience:
- At least 1 year of supervisory experience.

- License or Certification:
- None required.