Assistant Manager

We're looking for another manager to join On Point Hospitality. This position could be at Yellowbelly and Lazy Tiger, at Extra Wavy, or some combination of the two. We're less concerned with filling one very specific schedule and more interested in finding the right person and figuring out where they fit best. This also doesn't necessarily have to be a traditional restaurant management job where you go on salary and immediately give up serving or bartending. For the right person, this will probably be a mix of management shifts and tipped shifts. Some of our managers are salaried for a set number of management shifts each week and then pick up additional shifts as a bartender or server and keep their tips. Others are hourly. We'd likely start this position hourly while we figure out the best schedule, then build a permanent pay structure around the role. One thing we take seriously with all of our management positions: we don't want to burn people out. Our restaurants are open five days a week, and we've never had a salaried FOH manager average 50+ hours a week. We know the restaurant industry has a long history of putting managers on salary, working them 60 or 70 hours a week and wondering why they burn out. We've lived that ourselves. We're not interested in operating that way. A little about us On Point Hospitality was started in 2015 by Travis Howard and Tim Wiggins. We're bartender-owned and operated and currently have three restaurants in St. Louis: Yellowbelly, Lazy Tiger and Extra Wavy. Yellowbelly is a 90-ish seat modern American restaurant with West Coast influence and a big rum program. Lazy Tiger is our 32-ish seat cocktail bar next door. It shares a kitchen with Yellowbelly and focuses on creative, technique-driven cocktails. Extra Wavy is our newest restaurant, a 100-ish seat raw bar and modern American restaurant with East Coast and Mediterranean influence and a martini-heavy bar program. We care a lot about food and drinks, but ultimately this is a people business. We want our restaurants to feel welcoming, fun and professional for the people who come in and for the people who work here. That starts with ownership and management. We can't expect our staff to be more prepared, kind, professional or hardworking than the people leading them. The job When you're the Manager on Duty, you're responsible for the shift. That means being on the floor and being easy to find. These are busy restaurants, and this isn't an administrative management position where you'll spend service sitting in an office. You'll be running food and drinks, helping bus and reset tables, working closely with the hosts and expo, talking to guests and generally going wherever you're needed. When the restaurant gets hit, you're part of the solution. We also expect our managers to know the restaurant. Staff will come to you with questions about the menu, reservations, schedules, allergies, policies and a hundred other things. You don't need to know everything on day one, but you should want to become the person who does. You'll be responsible for opening and closing the restaurant, making sure menus and iPads are current, communicating 86s with the kitchen and bar, overseeing staff prep, checking server checkouts and clock-outs, and making sure the restaurant is actually ready to open and properly closed at the end of the night. A big part of the job is also coaching the staff. That doesn't mean waiting until something becomes a huge problem. We want managers who communicate constantly—telling people when they're doing something well, correcting things when they're not, and understanding where each person on the team needs help. Yellowbelly has been open for eight years and Lazy Tiger for five, and they're as busy as they have ever been. Extra Wavy is newer and growing quickly. We have systems that work and high standards already in place. We're not looking for someone to come in and reinvent everything. We're looking for someone who wants to learn how we operate, take ownership of their shifts and help us keep getting better. Who we're looking for You should have solid FOH experience in a full-service restaurant or bar. That could mean previous management experience, but it could also mean you're a really strong bartender or server who's ready for more responsibility. You need to be comfortable working in a genuinely fast-paced restaurant. If you're looking to get off the floor and into an administrative role, this probably isn't the job for you. We're looking for someone who likes hospitality, notices details, communicates well and isn't afraid to jump in and help. Bar and beverage experience is definitely a plus. This could also be a great fit for someone who wants to eventually move into a larger management role. If that's your goal, there's room to grow. If you like the hybrid of managing and working tipped shifts, that's okay too. Compensation & Schedule The exact compensation depends on the role we build and your experience. We're open to an hourly position or a combination of salaried management shifts and tipped serving/bartending shifts. Up to five-day work week Flexible scheduling One week of paid time off , available after 90 days Up to $350/month toward health insurance Free shift meal every day you work At On Point Hospitality, we own and operate the restaurant Yellowbelly and the cocktail bar Lazy Tiger in the Central West End, as well as Extra Wavy near Lafayette Square. We are locally owned. #J-18808-Ljbffr Yellowbelly