Assistant Restaurant Manager

Overview The Assistant Restaurant Manager supports the restaurant manager by overseeing both the back and front of house operations, providing maximum guest service and satisfaction while achieving financial goals. Duties Ensure outstanding service to guests and address guest complaints promptly to ensure satisfactory resolutions. Supervise the preparation of high quality, consistent products and ensure all food safety protocols are followed. Ensure all employees maintain the highest levels of service and professionalism, including adherence to appearance and dress code standards. Maintain a “hands on” approach and assist team members as needed. Work with upper management on menus, specials and future developmental plans. Collaborate with the Purchasing Department to maintain proper stock levels, inventory control and quality of purchased goods. Identify and define business needs, implement solutions to enhance department operations, guest interactions, cost management, and revenue generation. Manage all food, beverage and labor costs within the department. Communicate with management, other departments and designated personnel to address needs related to the Micros system. Prepare reviews, evaluations and other employee documentation, maintaining consistency and fairness. Counsel, guide, train and instruct personnel in their duties. Ensure all safety standards are followed and report unsafe conditions to upper management. Address sanitation issues in collaboration with the Executive Steward, maintaining high cleanliness and organization standards. Qualifications Two or more years’ management experience in a full-service restaurant. Must be able to work any day of the week, weekends and holidays. Ability to initiate and engage in conversation in a professional and friendly manner. Must have basic computer skills with Microsoft Office (Word, Excel and Outlook). Ability to verbally communicate in the English language. #J-18808-Ljbffr