Assistant Restaurant Manager

SUMMARY The Assistant Restaurant Manager reports to Restaurant Manager(s) and is part of a front‑of‑house management team responsible for hiring, managing, appraising, scheduling and disciplinary actions as required for the entire service team. The individual will work with Café and Cache management to deliver exceptional guest service within budget. The role also serves as a Ginger and Baker ambassador, engaging guests, embodying company values, and holding team members accountable for results. ESSENTIAL DUTIES & RESPONSIBILITIES Manage daily restaurant operations to enhance guest experience and increase profit. Develop the service team to improve knowledge and skills. Perform personnel management duties including interviewing, hiring, training, coaching, appraising, and terminating employees as appropriate. Provide guidance and direction to the team, setting performance standards and monitoring performance. Supervise service staff during shift, manage schedules, sections, discipline, assign work duties, adjust hours, handle conflicts, and discharge staff from shift when required. Ensure compliance with all food and beverage policies, standards and procedures, including local, state and federal liquor laws, health department regulations and food handling and sanitation standards. Meet with guests informally to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Provide feedback to kitchen staff on food quality, presentation and waste to improve kitchen responsiveness. Ensure all team members have proper supplies, equipment and uniform. Participate in departmental and management meetings, communicate goals to staff consistently. Partner and build relationships with management, colleagues and vendors, demonstrating leadership, integrity and promoting team success. Give and receive feedback, develop strategies for better workplace efficiency and goal achievement. Implement cleaning protocols and opening/closing/shift change duties to maintain standards. Execute opening and closing duties including cash handling, locking and setting the alarm to the building. Demonstrate initiative to learn the point‑of‑sale system. EQUIPMENT / SOFTWARE Personal computer, telephone, copy machine and other basic office equipment Point‑of‑sale system; SpotOn a plus, inventory software a plus Wine key Coffee & espresso machine EDUCATION & EXPERIENCE Must possess a minimum of an Associate’s college degree or equivalent educational experience. Two (2+) years of relevant F&B management experience. Basic proficiency in Microsoft Word and Excel. Good knowledge of food, wine and spirit service. Experience in both casual and fine dining a plus. SCHEDULE Requires day, night, weekend and holiday availability and may involve more than 40 hours per week. RESPONSIBILITIES TO SAFETY Protect the safety of self, team members and guests at all times. Promptly report any incidents or potentially harmful equipment or situations to the immediate supervisor. Report and document safety‑related accidents and incidents to the appropriate department(s) following documented procedures. Follow all company and department safety policies and procedures as required. Operate equipment in a safe manner to prevent injury. PHYSICAL DEMANDS & WORK ENVIRONMENT Regularly required to stand; walk; go up and down stairs; use hands to finger, handle or feel; reach with hands and arms; talk or hear. Frequently required to taste or smell. Occasionally required to sit, stoop, kneel, crouch or crawl. Must regularly lift and/or move up to 50 pounds. Frequently exposed to wet and or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. Occasionally exposed to risk of electrical shock and vibration. Noise level is usually loud. DISCRETION / INDEPENDENT JUDGEMENT This position represents the company in handling complaints, arbitrating disputes or resolving grievances. As a manager, you will be expected to work with team members. BENEFITS Paid Time Off Accrual for full‑time employees Sick leave provided by the Healthy Families and Workplaces Act Medical coverage: access to ICHRA plan with employer contribution toward employee‑only premium Voluntary dental and vision plans Company‑paid life insurance Accidental death and dismemberment coverage available QUALIFICATIONS High school diploma or equivalent required; bachelor’s degree in hospitality management or related field preferred. Minimum of 2 years of experience in a supervisory role within the restaurant industry. Proven track record of managing restaurant operations and staff effectively. Experience in inventory management and cost control. Strong leadership and team management skills. Excellent communication and interpersonal skills. Ability to work under pressure and handle challenging situations. Proficiency in restaurant management software and point‑of‑sale systems. Knowledge of health and safety regulations in the food service industry. Exceptional problem‑solving and decision‑making abilities. #J-18808-Ljbffr