Assistant Manager

Key Responsibilities: Assist the General Manager with the daily operation of the restaurant. Lead and manage shifts while maintaining high standards for service, food quality, cleanliness, and hospitality. Supervise and support front-of-house, bar, and kitchen staff as needed. Assign responsibilities and ensure employees are completing their duties and side work. Train, coach, and develop employees while providing ongoing feedback. Hold employees accountable for attendance, performance, conduct, and adherence to company policies. Address guest concerns and resolve problems professionally and promptly. Monitor service levels, ticket times, staffing, and overall shift performance. Assist with scheduling and staffing needs as directed by the General Manager. Assist with opening and closing procedures, including cash handling and security procedures. Monitor alcohol service and ensure responsible alcohol service policies are followed. Maintain a clean, safe, and organized restaurant throughout the shift. Assist with inventory, ordering, receiving, and product control as needed. Communicate operational issues, employee concerns, and shift results to the General Manager. Lead by example and remain actively involved in restaurant operations. Make sound decisions in the absence of the General Manager. Support sales and profitability goals through effective staffing, guest service, and operational control. Perform other duties as assigned by the General Manager or ownership.

Qualifications: Previous restaurant management or supervisory experience preferred. Strong leadership and communication skills. Ability to confidently direct and motivate a team. Strong problem-solving and decision-making skills. Ability to remain calm and professional in a fast-paced environment. Must be dependable, punctual, and willing to hold others accountable. Strong understanding of restaurant operations and guest service. Must be available to work nights, weekends, and holidays as needed.