Assistant Restaurant Manager

Assistant Manager

The Assistant Manager is dedicated to delivering an exceptional dining experience for every guest. This role supports the GM & AGM by overseeing the hiring, training, and supervision of hourly staff, ensuring they meet both customer service and sales objectives. Core responsibilities include leading pre-shift meetings, preparing end-of-shift reports, managing cash handling, optimizing daily labor schedules, and phasing shifts to align with sales targets. The Assistant Manager also evaluates and addresses employee performance, collaborates with the event team to execute special events, and ensures full compliance with Department of Labor regulations, company standards, local health and safety codes, and any additional assigned duties.

PRIMARY RESPONSIBILITIES

• Task Delegation & Oversight: Assign key restaurant functions and tasks to hourly staff while maintaining oversight to ensure timely and successful completion.
• Profitability Management: Manage Profit and Loss (P&L) by enforcing cash control, security protocols, inventory management, labor optimization, and waste reduction. Take corrective actions as needed.
• Financial Administration: Assist in verifying and approving Daily Sales Summaries (DSS) within the accounting platform, including analyzing and explaining discounts, voids, and charitable donations. Support inventory management, vendor orders, and invoice entry into the accounting system.
• Facility & Equipment Maintenance: Ensure facilities and equipment are well-maintained, assisting in scheduling routine service calls and arranging timely repairs as needed.
• Policy Enforcement & Improvement: Uphold existing company policies and procedures while identifying and suggesting corrective action plans for areas requiring improvement.
• Regulatory Compliance: Ensure compliance with food safety, cleanliness, liquor purchasing and service, and security policies, exceeding local regulatory standards.
• Cleanliness & Appearance: Maintain restaurant cleanliness and general appearance through daily inspections and hold staff accountable for meeting company standards. Conduct building walkthroughs with GM, AGM, & Operations Team as needed.
• Operational Coordination: Collaborate with management to oversee Restaurant operations, focusing on labor targets, food and liquor costs, guest satisfaction, and event execution. Perform hands-on work as necessary to address business needs, train staff, and model appropriate behaviors and company standards.
• Staff Recruitment & Development: Assist in recruiting, interviewing, hiring, onboarding, and training staff to meet performance and customer service standards. Ensure hiring paperwork and required training are completed. Work with the General Manager to identify and develop high-performing staff members who can contribute to Bear's long-term success.
• Performance Management: Assist in assessing staff performance and conducting formal and informal reviews for Shift Leads. Manage staff performance, providing motivation and training to enhance team performance and operational excellence. Administer disciplinary actions as needed, consulting the General Manager when appropriate, and ensuring compliance with labor laws. Immediately report incidents of harassment, escalated discipline, or terminations to the General Manager and Assistant General Manager.
• Human Resources Functions: Assist in overseeing onboarding, staff training (e.g., ServSafe, TIPS), weekly scheduling, payroll accuracy, and documentation of attendance, performance, and disciplinary actions.
• Guest Satisfaction: Monitor and coach staff interactions with guests, ensuring exceptional service delivery. Audit food and beverage quality to meet company standards in terms of portion and quality. Engage with guests to gather feedback, build relationships, and address service concerns promptly.
• Marketing & Community Engagement: Collaborate with the management team to support and implement marketing initiatives to drive sales growth. Actively participate in community engagement efforts and represent Bear's brand at promotional events.
• Other Duties: Perform additional responsibilities as assigned by District staff or Ownership, based on the needs of the business.

OTHER RESPONSIBILITIES

• Adhere to the restaurant's operational calendar to ensure completion of all required tasks in accordance with company deadlines.
• Assist in the documentation of all workflows, processes, and procedures related to restaurant operations.

WORK SCHEDULE

The Assistant Manager's schedule is determined by the needs of the business and is adjusted weekly to accommodate peak business hours, upcoming high volume days and other events requiring the position's presence. The position averages 45-55 hours per week, depending on workload. Flexibility is essential, as evening, weekend, and holiday availability will be required to work in the restaurant, meet with staff, complete projects and/or meet deadlines, and address urgent operational matters, sometimes on short notice. Emergency coverage of staff and adjusting schedule to meet last minute needs or unforeseen circumstances is required. This position must also be flexible to field calls during off-shift hours from staff and managers in need of immediate guidance or decisions. Additionally, the role involves participation in large company events outside of regular operation hours, contributing to "all hands on deck" efforts to ensure successful execution. This position requires full-time onsite presence. Remote work options are not available for this role.

SKILLS REQUIRED

• High School Diploma or equivalent. Bachelor Degree in Hospitality, Tourism, Culinary, Business Administration or related field preferred
• 1-3 years management experience preferably in the Hospitality/Restaurant field.
• Strong knowledge of federal, state, and local health and labor laws and regulations.
• Excellent communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels
• Proven ability to train, develop, and supervise staff, and collaborate with other managers to ensure smooth daily operations.
• Capacity to delegate tasks effectively while maintaining accountability for outcomes.
• Experience in performance evaluation and providing constructive feedback to team members.
• Ability to foster a positive and collaborative work environment, promoting teamwork and employee engagement.
• Skilled in conflict resolution and handling personnel issues with professionalism and discretion
• Excellent organizational and time management skills with the ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment.
• Demonstrated ability to handle confidential information with the highest level of discretion and professionalism.
• Proficient in computer skills, with a demonstrated ability to learn new software applications quickly.
• Proficiency in accounting software, POS systems, and data analysis tools.
• Strong analytical and problem-solving skills, with attention to detail and accuracy and the ability to address issues effectively and efficiently.
• Exceptional verbal and written communication skills.
• Strong catering/to-go and events background preferred
• Experience in managing beer, wine and liquor and knowledge of state and local liquor laws preferred.
• Knowledge of financial statements; including P&L, labor reports, cost of goods, sales & product mix, etc

CERTIFICATIONS/TRAINING REQUIRED

• Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date.
• ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
• TIPS alcohol certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
• Reliable transportation to report to work in accordance with a rotating weekly schedule.

PHYSICAL REQUIREMENTS

• Ability to stand, walk, and remain on your feet for extended periods (up to 8+ hours) during events.
• Capacity to perform repetitive tasks, such as serving food and beverages or clearing tables, throughout the shift.
• Ability to lift, carry, and transport items weighing up to 50 pounds, such as food, trays, tables, chairs, and other equipment.
• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.
• Comfortable maneuvering and carrying heavy trays of food and beverages safely.
• Frequent bending, stooping, and reaching to set up and clear tables, arrange event spaces, and access supplies or equipment.
• Strong hand-eye coordination for carrying trays, and serving guests efficiently and safely.
• Ability to navigate crowded or confined spaces quickly and efficiently without disrupting guests or the event flow.
• Comfortable working indoors or outdoors in various weather conditions, depending on the event location.
• Ability to adapt to fluctuating temperatures in kitchens, serving areas, or outdoor venues.
• Ability to maintain clear and professional communication while performing physical tasks, ensuring guest needs are met promptly.
• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.
• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils.
• Withstand exposure to and work with cleaning chemicals.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed