Assistant Restaurant Manager

Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Service Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career.

ROLE OVERVIEW

The Restaurant Service Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal candidate will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential. Duties and Responsibilities: Recruit, train, and coach FOH team members. Conduct pre-shift meetings focused on service, upselling, and brand standards. Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures. Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service. Beverage knowledge and bar experience. Lead all front-of-house operations during assigned shifts. Ensure consistent execution of KPOT’s interactive dining model. Monitor table turns, wait times, and guest flow. Address and resolve guest concerns promptly and professionally. Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance. Partner closely with the Operations Manager to ensure alignment on KPIs, labor targets, and brand compliance. Additional responsibilities as assigned. Requirements Ability to stand and walk for extended periods (up to 8–10 hours per shift). Ability to lift and carry up to 25–50 pounds. Frequent bending, reaching, and repetitive movements in a fast-paced environment. Ability to work in varying conditions, including heat, cold, and noise. Must be able to work a flexible schedule, including evenings, weekends, and holidays. Essential Functions: 2+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision. Hold a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards. Proficient in POS systems (specifically Toast), scheduling software, inventory/purchasing platforms, streamlining daily operations. Demonstrates clear, high-level communication skills to effectively lead teams and enhance guest satisfaction. Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs. Have a passion for delivering world-class service at every touchpoint. Comfortable working around grills and hot cooking surfaces. #J-18808-Ljbffr Ontario Trillium Foundation