Assistant Manager

The Assistant Manager is responsible for supporting the Restaurant Manager and management in daily restaurant operations. This role assists in ensuring excellent customer service, maintaining quality food standards, managing staff performance, and administrative tasks. The Assistant Manager plays a crucial role in maintaining efficient operations, fostering teamwork, and ensuring adherence to company policies and procedures.

Responsibilities:

• Assist the Restaurant Manager in overseeing daily restaurant operations, ensuring efficiency, cleanliness, and adherence to company standards.
• Assist in maintaining a positive and professional work environment that promotes teamwork, communication, and accountability.
• Manage daily operations independently when the Restaurant Manager or upper management is not present.
• Conduct pre-shift meetings and operational walkthroughs to verify readiness and address concerns.
• Assist with scheduling to ensure proper staffing levels based on business needs.
• Assist the Restaurant Manager in implementing company performance standards, policies, and operational procedures.
• Provide leadership and direction during peak hours to maintain smooth and efficient service.
• Assist in monitoring and controlling labor costs by adjusting staffing as needed.
• Ensure proper cash handling, end-of-day reconciliation, and financial accuracy in all transactions.
• Receive, inspect, and verify shipments and product deliveries for accuracy and quality.
• Maintain accurate inventory counts for assigned items and report discrepancies to the Restaurant Manager or management.
• Maintain professionalism at all times and ensure confidentiality of company, employee, and coworker information.
• Assist in conducting employee evaluations, providing feedback, and administering corrective actions to improve performance.
• Support the Restaurant Manager in resolving employee conflicts, disciplinary matters, and performance concerns.
• Assist in ensuring compliance with all health, safety, and labor regulations.
• Engage with guests, address concerns, and ensure exceptional customer service, including regular table visits.
• Assist in monitoring and responding to online reviews and guest feedback to enhance guest satisfaction.
• Support the Restaurant Manager in implementing strategies to improve productivity, workflow, and overall restaurant performance.
• Work with the Event Coordinator and Restaurant Manager to plan and oversee special events and catering operations.
• Provide ongoing employee training, cross-training, and leadership development.
• Assist in ensuring all technology and systems (POS, scheduling, payroll) function properly and troubleshoot minor issues when needed.
• Be prepared to respond to emergencies such as equipment failures, security incidents, or guest-related concerns.
• Assist with inventory of restaurant goods.
• Handle sensitive company and employee information with confidentiality and professionalism.
• Assist with office administrative duties as required.
• Perform additional tasks as assigned to support company goals and operational needs.

Qualifications:

• Professionalism, integrity, and ethical conduct at all times.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent communication and interpersonal skills to interact with staff, guests, and upper management.
• Strong decision-making abilities, with a focus on problem-solving and resolving conflicts.
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Knowledge to execute financial management, including budgeting, cost control, and inventory management.
• In-depth knowledge of food safety, sanitation standards, and health regulations.
• Strong organizational skills and attention to detail.
• Flexibility and adaptability to changing business needs and schedules.
• High level of professionalism and a commitment to maintaining company standards.

Education:

• High School Diploma/GED
• Degree or certificate in Hotel and Restaurant Management, Food Service Management, or related field preferred
• Food Manager's Certification required
• Hospitality Management Certification required

Experience:

• Minimum three years of management and restaurant experience preferred.
• Strong background in customer service and team development.
• Demonstrated experience managing budgets, labor, and cost control.

Job Type: Full-time

Pay: $40, $43,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off

Ability to Commute:

• Houston, TX Required)

Ability to Relocate:

• Houston, TX 77008: Relocate before starting work (Required)

Work Location: In person