Assistant Restaurant Manager

Responsible for establishing and maintaining guest services. He/she is responsible for the various tasks involved in the overall operation of the restaurant including opening and closing the restaurant, measuring business trends, maximizing sales/profitability by developing staff, controlling expenses, shortages and all aspects of service delivery and guest satisfaction. Additionally, the Assistant Restaurant Manager will act as Manager on Duty. Responsibilities : Primary duties and responsibilities include, but are not limited to, the following: Development of hourly staff in the areas of: personal growth, job knowledge and continued education Interact with, direct and supervise employees in a fair manner. Promote teamwork Achieve high levels of success and service for all front of house (FOH) positions Be involved and oversee all aspects of FOH training; leading service training team; Certify trainers Direct FOH employees and management in proper service guidelines Identify performance problems and correct immediately; communicate standards with staff, provide timely feedback Be hands on and involved with all FOH positions, including but not limited to servers, bartenders, bussers, food runners, host, polishers, etc... Conduct daily shift meetings, use this opportunity to educate & motivate Responsible for ordering and inventory, (supplies, liquor, wine, beer, etc...) Drive sales through consistent service, genuine hospitality, sourcing high quality products and controlling costs Oversee private events and provide timely feedback to inquiring guests Maintain safety standards Create and maintain a positive working environment Communicate and participate in conflict resolution Become proficient in the use of equipment and utensils related to the operation of the restaurant Become proficient in the use of all restaurant computer equipment, include Point of Sale system, reservations system, Gift Card Terminals, accounting software Lead by example Maintain a pleasant attitude every shift Comply with all safety and sanitation guidelines and procedures Mentor & promote individual growth among all employees; create opportunities for growth Uphold the restaurants culture of passion for food, seamless service, and genuine Facilitate menu changes with the General Manager Manage the floor, this is up to and including: guest relations, setting the staff up for success, comping checks and being “hands on” Other duties as assigned