Assistant Restaurant Manager

Assistant Restaurant Manager (Food Services) Job Purpose: The Assistant Restaurant Manager is a key member of the leadership team who supports daily restaurant operations and team supervision. This role partners closely with the Restaurant Manager to deliver memorable guest experiences, train and mentor staff, and uphold brand and service standards. Acting as a bridge between leadership and the front-line team, the Assistant Restaurant Manager is a true culture-carrier who leads with integrity and hospitality. Grounded in the Main Street Hospitality ethos, this individual embraces change, elevates service, and builds trust through action. Essential Duties and Responsibilities: Operational Support: Assist in overseeing daily service, including setup, flow, and closing procedures. Lead front-of-house shifts with confidence and clarity, stepping in as Manager on Duty when needed. Ensure all dining spaces are guest-ready, clean, and beautifully presented. Monitor team performance and provide on-the-spot coaching and support. Guest Engagement: Actively interact with guests to ensure satisfaction and resolve any concerns with professionalism. Support guest communication regarding reservations, special requests, and events. Maintain a warm, visible presence during all service periods. Team Development: Train new team members and support ongoing learning for existing staff. Reinforce standards of service, product knowledge, and hospitality etiquette. Celebrate successes and contribute to a supportive, team-first environment. Administrative Tasks: Support scheduling, payroll inputs, and shift planning. Assist with inventory tracking and ordering supplies. Complete daily shift reports and handoffs. Special Events & Promotions: Help plan and execute special events, seasonal promotions, and private dining experiences. Collaborate with the kitchen and bar to ensure coordinated execution of special menus or activations. Perform any relevant tasks or projects requested by your supervisor. Education & Experience: Preferred 12 years of experience in a supervisory or lead role within a restaurant or hospitality environment or several years of experience in Food and Beverage, looking to step into management. Familiarity with POS systems, basic financial reporting, and scheduling tools. Strong interest in food, beverage, and hospitality. Degree or certification in hospitality or restaurant management a plus. #J-18808-Ljbffr