Restaurant Assistant Manager

Essential Duties & Responsibilities: Assist the Restaurant Manager in overseeing daily restaurant operations and managing service staff in accordance with company policies, procedures, and operating standards. Ensure the overall guest experience consistently meets or exceeds expectations. Maintain high levels of guest satisfaction by establishing strong relationships with guests through table visits, personalized greetings, and warm farewells. Encourage and coach team members to develop positive and meaningful relationships with guests. Ensure proper food handling, sanitation, quality, and presentation standards are consistently maintained by restaurant staff. Provide prompt and professional resolution to guest concerns and service issues. Support initiatives designed to increase sales and revenue through exceptional guest service and operational execution. Review financial transactions and assist with monitoring the restaurant budget to ensure expenditure remains within established guidelines. Assist with the financial operations of the restaurant, including change orders, bar banks, tip reconciliation, invoice coding, operating account management, and troubleshooting financial variances. Assist with monitoring inventory and supply levels and coordinate ordering as needed. Assist in managing labor costs, scheduling, payroll, and other administrative responsibilities in coordination with the Restaurant Manager and Executive Chef. Communicate with vendors as needed regarding orders, deliveries, products, and operational concerns. Assist with training, mentoring, coaching, and developing team members to ensure consistent service and operational standards. Monitor and maintain standards for safety, cleanliness, sanitation, and overall restaurant appearance. Demonstrate a strong sense of urgency and the ability to effectively prioritize tasks in a fast-paced environment. Maintain a visible presence on the restaurant floor and actively support the team during service. Work collaboratively with management and culinary teams to ensure smooth and efficient restaurant operations. Perform all other duties as assigned.

Education & Experience: High school diploma or GED required. Minimum of 2 years of full-service restaurant experience required; supervisory or management experience preferred. Demonstrated passion for delivering high-quality food and exceptional guest service. Proven ability to achieve operational results and build, motivate, and develop a successful team. Experience training, mentoring, and educating team members. Strong knowledge of restaurant operations and service standards. Excellent leadership, organizational, interpersonal, communication, and administrative skills. Strong attention to detail with the ability to effectively manage multiple priorities in a fast-paced environment. Must be professional, reliable, organized, personable, and approachable. Must demonstrate sound judgment, initiative, and strong problem-solving skills. Must be at least 21 years of age. Must possess current TAM, Health, and Non-Gaming Cards.

Physical & Schedule Requirements: Ability to stand and walk throughout the restaurant for extended periods, typically 8–10 hours per shift. Ability to lift up to 50 pounds and occasionally bend, stoop, reach, and raise arms above shoulder level. Ability to work varied shifts based on business and operational needs. Must be available to work evenings, weekends, holidays, and special events.