Assistant Manager

Description

Job Description

Position Title: Assistant Manager

Department: FOH Accountable To: General Manager

The Assistant Manager supports the General Manager in all aspects of the restaurant’s operations.

The Assistant Manager must demonstrate strong communication skills and leadership abilities. The

Assistant Manager is responsible for the development of new and current team members, while upholding all Front of House (FOH) service standards and ensuring all food and beverage is served according to standards. The Assistant Manager must maintain a safe and sanitary work environment.

In addition, they must coach team member’s performance – remaining friendly and flexible—resulting in the best Guest experience possible.

Specifically, the Assistant Manager ensures consistent execution of FOH systems and profitability by providing and ensuring quality training, coaching and follow-through. The Assistant Manager is accountable for labor cost controls, service standards, systems, organization, team member engagement and the Guest experience.

The Assistant Manager reports directly to the General Manager.

Key Performance Elements/Essential Functions

• Strong understanding of all FOH and BOH systems and operations; must demonstrate the ability to run effective shifts in all aspects of the restaurant.

• Provides direction, coaching, and leadership for all FOH staff including safety and sanitation, and company policies and procedures.

• Leads the staff in a positive manner as to achieve our desired result of achieving 100% guest satisfaction.

• Responsible for establishing and appropriately communicating goals to General Manager/Area Director on a regular basis.

• Communicates effectively with the Management Team.

• Completes tasks for each shift according to the needs of the restaurant.

• Ensures the Management Team’s continued development and focus on creating and maintaining a strong front door focus.

• Effectively maintains the restaurant’s facility, both exterior and interior, to Twig’s standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for all FOH employees to execute their responsibilities.

• Helps write the FOH schedule, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking team member availabilities, requests and vacations into consideration.

• Responsible for posting the FOH schedule in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules.

• Ensures 100% effectiveness of all FOH systems and standards.

• Ensures execution of company standards for each Guest from the front doors to the table.

• Ensures for all FOH marketing materials are current throughout the restaurant.

• Assists in the planning and leading of all-team member meetings.

• Ensures that dress code standards are 100%.

• Communicates effectively with vendors.

• Interviews and assists in the hiring of all FOH positions, maintaining appropriate staffing par levels.

• Helps complete all FOH team member reviews once a year.

• Recommends appropriate pay-increase percentages to the General Manager.

• Holds regular FOH meetings, including workshops, recognizing what we do well and what we can improve (safety, cost controls, quality and execution).

• Assists in weekly inventories as directed by General Manager.

• Responsible for meeting the restaurant’s financial goals, including sales building (by providing exceptional Guest service 100% of the time), labor, hiring, developing and retaining the very best team members.

• Implements and manages plans that result in improved financial (sales and cost centers) performance regarding all FOH operations.

• Maintains a strong FOH sales focus, coaching team members throughout and after the shift.

Other

Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar and/or Twigs American Kitchen from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar and/or Twigs American Kitchen rules and regulations for the safe and efficient operation of our properties. Employees who violate the Twigs Bistro and Martini Bar and/or Twigs American Kitchen rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Qualification Standards

Education:

Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred.

Experience:

Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred.

Licenses or Certificates:

Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred.

Grooming:

All employees must maintain a neat, clean, and well-groomed appearance (specific standards available in employee handbook)

Our mission is to create a fun and exciting restaurant to which to work, with an eclectic atmosphere. We strive our employees to feel valued and as though they are of equal importance, regardless of their role in the organization. We believe the key to success is building a team who proves a unique and gratifying dining experience, where the menu and service complement each other to achieve perfect harmony. We want to create an uplifting and inviting environment where guests become friends, and friends become patrons.