Assistant Manager

Position Summary We're looking for a highly organized, hands-on, and detail-obsessed Assistant Manager to keep our kitchen and front-of-house operations running like clockwork, week after week. The Assistant Manager is a key operational role at Hudson Table, responsible for inventory management, beverage and cocktail production, dishwasher staff scheduling, and preparing materials for classes and competitions. You'll move comfortably between front-of-house hospitality and back-of-house kitchen coordination. We move fast, juggle multiple moving parts across every shift, and need someone who takes pride in running a tight ship (and systems) without needing to be told twice. Schedule & Pay Structure This role blends shift-based, on-site hourly work with salaried administrative time. 4–5 on-site shifts per week in front of house, kitchen assistant, host or chef position, clocking in and out for hourly tasks A supplemental salary covers administrative work completed off-site Depending on your background in hospitality, your on-site shift work could be primarily front-of-house — hosting and MC-ing chef competitions and catered events like showers, rehearsal dinners, and weddings — or, if you bring a professional culinary background, a combination of kitchen assistant and lead chef work. What You'll Own: Inventory Management Own a full non-food inventory count on a weekly basis Own a full beverage inventory count on a biweekly basis Organize and maintain inventory and storage spaces Cocktail & Beverage Production Drive batched cocktail production every Tuesday, start to finish Portion additional cocktails every Friday and keep an up-to-date count of everything on hand Staff Scheduling Manage and maintain the dishwasher staff schedule, proactively solving coverage gaps before they become problems Class & Event Preparation Responsible for printing all recipe packets and competition scorecards weekly Coordinate this on-site work around receiving deliveries - juggling both without dropping either Availability Be on-site at least one day every weekend (minimum Sunday) What We're Looking For: Prior front-of-house hospitality experience required Comfortable communicating and coordinating directly with chefs and kitchen staff Working knowledge of culinary products and terminology (formal culinary training not required) Strong ownership instincts — you flag problems and solve them before being asked Meticulous attention to detail; experience managing inventory counts and staff schedules a plus Reliable, detail-oriented, and able to multitask in a fast-paced environment Available to work a schedule that includes Tuesdays, Thursdays, and at least one weekend day Job Requirements: On-site for 4–5 hourly shifts per week, including Tuesdays, Thursdays, and at least one weekend day Available to coordinate around scheduled delivery windows on receiving days Comfortable moving between front-of-house and kitchen environments throughout a shift Work-from-home options available for supplemental administrative work #J-18808-Ljbffr