Assistant Restaurant Manager

Description The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of all front-of-house areas, including the restaurant, bar, and private dining room. This role helps ensure exceptional guest service, efficient operations, staff development, and adherence to company standards while contributing to the overall success and profitability of the dining experience. Alcohol Training Certificate and License required, or ability to obtain within 30 days of hire. Requirements Assist the Restaurant Manager in the daily operation and oversight of the restaurant, bar, and private dining areas. Manage dining and special event reservations utilizing the restaurant reservation system to maximize guest satisfaction and operational efficiency. Ensure all front-of-house and bar preparations for dinner service, private events, and special functions are completed to established standards. Oversee the beverage program, including wine, beer, spirits, and non-alcoholic offerings, ensuring quality, consistency, and profitability. Monitor beverage costs and financial performance, maintaining a thorough understanding of departmental revenue, expenses, and budget goals. Manage the ordering, receiving, storage, inventory control, and issuance of all beverage products and related small equipment. Review and process beverage invoices accurately and in a timely manner. Maintain beverage costs within budget through proper purchasing, inventory controls, portion management, and waste reduction practices. Oversee cash handling procedures, including cash receipts, deposits, and petty cash reconciliation. Ensure compliance with all federal, state, and local regulations regarding food safety, sanitation, and alcohol service, including DHEC requirements. Maintain cleanliness, organization, and proper functioning of all bar areas, beverage storage locations, and service equipment. Complete monthly beverage inventories and provide inventory reports and variance analysis to management. Partner with vendors and suppliers to develop promotions, wine dinners, special events, and unique guest experiences. Coordinate beverage and supply needs with the Catering Department for private events and group functions. Conduct ongoing beverage, wine, service, and product knowledge training for restaurant staff and leadership. Identify opportunities to increase revenue, improve guest satisfaction, and enhance operational efficiencies. Assist with recruiting, interviewing, hiring, onboarding, training, scheduling, and supervising restaurant team members. Support performance management efforts, including coaching, counseling, recognition, and performance evaluations. Assist in planning and executing holiday events, promotions, wine dinners, and other special programming. Support the ongoing training, development, and mentorship of all front-of-house employees to ensure service excellence. Attend and actively participate in department, management, and operational meetings as required. Serve as Manager on Duty in the absence of the Restaurant Manager and provide leadership support as needed. Assist other Food & Beverage operations and departments as business needs require. Maintain a visible presence on the dining room floor to ensure exceptional guest service, resolve concerns promptly, and foster a positive guest experience. Perform other duties and responsibilities as assigned. #J-18808-Ljbffr