A Restaurant Assistant Manager supports daily operations by overseeing staff, managing customer service, and ensuring compliance with health and safety standards, directly contributing to the restaurant's profitability and reputation through efficient management and exceptional guest experiences.
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What is a Restaurant Assistant Manager?
A Restaurant Assistant Manager is a key leadership role in the food service industry, responsible for supporting the general manager in all aspects of restaurant operations. This position requires a blend of hands-on management, problem-solving skills, and a deep understanding of hospitality standards to maintain smooth and efficient service. The assistant manager acts as a bridge between staff, customers, and upper management, ensuring that the restaurant meets its daily goals while upholding quality and compliance.
What does a Restaurant Assistant Manager do?
A Restaurant Assistant Manager performs a variety of critical tasks to ensure the restaurant operates successfully. They supervise staff, including scheduling, training, and performance management, to maintain a productive and positive work environment. They handle customer inquiries and resolve complaints promptly to uphold high satisfaction levels. Additionally, they monitor inventory levels, place orders for supplies, and assist with financial tasks like tracking daily sales and managing cash drawers. They also enforce health and safety regulations, conduct routine inspections, and step in to support frontline staff during peak hours to guarantee seamless service.
Job Overview
We are seeking a dynamic Restaurant Assistant Manager to support daily operations and ensure exceptional guest experiences. This role requires strong leadership skills, operational expertise, and the ability to maintain high standards of food quality and service in a fast-paced restaurant environment. The ideal candidate will assist in managing staff, controlling costs, and driving restaurant profitability while upholding our brand standards.
1. Oversee daily restaurant operations during assigned shifts
2. Train, schedule, and supervise front-of-house and back-of-house staff
3. Ensure compliance with health, safety, and sanitation regulations (ServSafe standards)
4. Manage inventory levels and place orders with suppliers
5. Handle customer complaints and resolve issues promptly
6. Monitor food quality and presentation standards
7. Implement and maintain POS system procedures
8. Assist in achieving sales targets and controlling labor costs
9. Conduct pre-shift meetings and staff performance evaluations
10. Collaborate with the General Manager on marketing initiatives and special events
1. 2+ years of restaurant supervisory experience in the US market
2. Proven ability to manage teams of 15+ employees
3. Comprehensive knowledge of food safety regulations and ServSafe certification
4. Experience with inventory management and cost control measures
5. Strong understanding of P&L statements and restaurant financial metrics
6. Availability to work evenings, weekends, and holidays
7. Excellent customer service and conflict resolution skills
8. Proficiency with restaurant POS systems (Toast, Aloha, or similar)
9. Ability to stand for extended periods and lift up to 50 pounds
10. High school diploma or equivalent required
Preferred Qualifications
1. Bachelor's degree in Hospitality Management or related field
2. Experience in high-volume establishments ($2M+ annual revenue)
3. Multi-unit restaurant management experience
4. Knowledge of local health codes and regulations
5. Experience with employee scheduling software (HotSchedules, 7Shifts)
6. Bilingual skills (Spanish/English)
7. Experience implementing staff training programs
8. Familiarity with restaurant marketing and social media strategies
9. Wine and beverage certification (e.g., Court of Master Sommeliers)
10. Experience with restaurant opening procedures
Bonus Skills
1. Certified Restaurant Manager (CRM) designation
2. Experience with restaurant technology integrations
3. Knowledge of sustainable restaurant practices
4. Culinary background or formal cooking training
5. Experience with loyalty programs and customer retention strategies
6. Proficiency in restaurant analytics software
7. Event planning and catering management experience
8. Knowledge of current food trends and dietary restrictions
9. Experience with unionized staff management
10. Familiarity with restaurant construction and design principles
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