Restaurant Assistant Manager

JOB TITLE: Restaurant Assistant Manager

REPORTS TO: General Manager | CLASSIFICATION: Non-Exempt

DEPARTMENT: Restaurant Operations | LEVEL: Management

SUMMARY OF POSITION: Non-exempt, full-time role focusing on progressive leadership in restaurant management. The Restaurant Assistant Manager must be versatile and proficient in all crew-level positions to effectively supervise team members and assist in training new hires. Prior experience as a Shift Manager with a solid track record is required for consideration.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Contribute to planning and executing both short- and long-term business goals, including profitability initiatives. Implement marketing and sales strategies to drive revenue growth and achieve business objectives.
• Assist with cost control and budget management for labor, food, beverage, and other operational expenses.
• Play an active role in the selection, onboarding, and training of all new team members.
• Facilitate the ongoing training and development of existing restaurant team members.
• Ensure effective productivity and high-quality food and beverage offerings during shifts, meeting customer expectations.
• Manage administrative duties such as record keeping, ordering, inventory, cash management, and team member relations.
• Maintain a positive and professional image in the restaurant and community.
• Ensure compliance with all company policies and local, state, and federal regulations, including health and safety standards.
• Adhere to the posted work schedule or communicate changes with the General Manager.
• Perform other duties as assigned.

CASH HANDLING PROCEDURES:

• Process payments accurately using the cash register operating system.
• Ensure all sales are handled according to company policy.
• Manage cash handling, including the safe combination and cash drawer counts per store policy.
• Close out registers and investigate discrepancies according to established procedures.
• Follow all policies regarding cash retention in registers.

FOOD SAFETY:

• Protect critical limits and standards related to food safety.
• Prioritize product safety above all job responsibilities.
• Implement necessary corrective actions to mitigate food safety risks.
• Maintain accurate records for temperature logs and critical control points.
• Participate in food safety training and adhere to all safety procedures.

SAFETY AND SECURITY:

• Safeguard keys and follow specified security procedures for opening and closing the restaurant.
• Ensure a safe working environment for all team members.
• Report any accidents or injuries to the Supervisor immediately.
• Practice safe work habits and communicate unsafe conditions to the General Manager.

JOB REQUIREMENTS:

• Minimum age requirement is 18.
• High School diploma or G.E.D. required.
• State or County mandated Food Handler Card required; ServSafe certification preferred.
• Must successfully pass a background check.
• Able to work a scheduled 50-hour work week, including weekdays, nights, weekends, and holidays.
• Proficient in Word, Excel, and Outlook.
• 1-3 years of leadership/management experience in a restaurant or customer service setting.
• Demonstrated core leadership competencies.
• Exceptional interpersonal and communication skills.
• Ability to manage conflict and solve problems effectively.
• Proficient in English, both spoken and written.
• Comfortable in a fast-paced environment, managing multiple tasks simultaneously.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

• This position involves restaurant operations.
• Regular exposure to fumes from cleaning solvents and degreasers is expected.
• Physical demands include standing for extended periods, walking, bending, and lifting up to 40 pounds.
• Approximately 99% of the time will be spent in standing or walking modes.