FOH Assistant Manager

Position summary

The Assistant Manager / Bar Manager supports the General Manager while overseeing daily restaurant operations and leading the bar and beverage department — delivering an exceptional guest experience, developing the team, maintaining high standards, and running an efficient, profitable beverage program. The role sees the restaurant as a whole: proactively finding problems, owning solutions, and leading the team toward Pizza 4P’s mission, “Delivering Wow, Sharing Happiness.” The goal is to move from doing what is instructed to independently finding, thinking through, and solving problems — and to lead the floor even when the GM is absent.

Working style

A management position responsible for the overall operation. The Company sets standard hours; the Manager exercises judgment and adjusts hours when needed (early prep, training, inventory/ordering, events, process improvement, issue resolution) and responds flexibly to urgent matters outside regular hours. Success is measured by ownership and on-time completion of projects and reports — not merely by hours worked.

Key responsibilities

1. Restaurant operations

• Support the GM across operations; oversee daily Front of House and lead the FOH team to exceptional service
• Run daily pre-shift briefings; handle guest concerns and problem resolution
• Oversee closing and review the Daily Sales Report

2. Bar & beverage management

• Oversee all bar operations, workflows, cleanliness and sanitation
• Ensure quality across cocktails, wine, beer, tea, coffee and non-alcoholic drinks; maintain and improve the beverage menu
• Manage inventory, purchasing, receiving, stock control; monitor beverage cost and minimize waste; build supplier relationships
• Build systems so the bar runs without depending on one person: create the bar Order Sheet, record standard prep times for every item, and train the bar partner to run prep-to-close and month-end inventory independently

3. Team development & training

• Coach, develop and give regular feedback to the FOH team; lead onboarding
• Build cross-trained coverage so multiple staff can hold each position (reduce single-person dependency)
• Deliver the current training targets with clear candidates, schedules, trainers, skill checks and sign-off
• Reinforce Pizza 4P’s culture and values; deliver Core Values training to new hires

4. Recruitment & staffing 

• Plan required headcount from staffing status; own screening, first interviews, trials and trial evaluation
• Schedule and run orientation and first-day onboarding; propose training plans to close skill gaps rather than only reporting shortages

5. Guest experience

• Handle everyday complaints from first response to resolution (verify, apologize, recover, find the cause, share prevention); escalate only serious cases — and with a recommended solution
• Drive service quality toward a Google Review score of 4.8; analyze low scores and coach the team pre-shift

6. Financial & operational

• Prepare schedules and manage labor allocation and cost to target (manager + FOH ≈ 15% of sales)
• Manage beverage and supply costs with concrete reduction actions; support sales and profitability
• Oversee inventory; prepare daily/weekly/monthly reports; analyze KPIs and recommend improvements

7. Opening / closing & cleanliness

• Ensure opening prep is complete and on time; walk the floor before open so the restaurant is guest-ready
• Manage closing to finish on schedule with minimal overtime; reassign tasks and make appropriate early-cut decisions
• Keep the restaurant guest-ready before, during and after service — no mops, buckets or laundry visible pre-open; scheduled, verified restroom checks; spills fixed on the spot
• Perform a manager final check after opening and after closing

8. Cross-functional collaboration

• Work with the Kitchen, Pizza, Cheese and Pasta teams; support menu launches, new beverage development, events and promotions

9. Compliance

• Ensure compliance with NY State liquor laws (no service to minors or visibly intoxicated guests; ID checks) and food-safety rules
• Maintain a NYC Food Protection Certificate on duty and lawful bar records

10. Self-management & ownership

• Manage own deadlines and progress on inventory, schedules, reports, ordering, training and hiring without waiting for follow-up; flag delays early with a reason and a new date
• Lead the floor when the GM is absent; bring problems with at least one proposed solution; keep composure and a whole-restaurant perspective

Success measures (evaluation areas)

Guest experience · Beverage management · Leadership · Operations · Financial performance · Continuous improvement. Detailed targets are set in Attachment B (KPIs).

This description is not exhaustive; additional duties may be assigned as the business grows. The role leads the entire restaurant — thinking proactively and driving improvement — reflecting Pizza 4P’s One Team philosophy.