Assistant Manager

Key Responsibilities

• Serve as the GM’s primary operational partner, ensuring their standards and directives are carried out consistently.
• Aid in daily decision-making, shift coordination, and communication across the team.
• Step in to manage the restaurant in the GM’s absence, maintaining continuity and leadership.

Opening Procedures

• Arrive prepared and on time to ensure the restaurant is fully ready for service.
• Oversee cash drawer preparation and verify accuracy and security.
• Ensure dough pulling, line checks, and prep work are completed to operational standards.
• Receive, organize, and properly store incoming orders.
• Confirm all stations are stocked and ready for the day.

Guest Interaction

• Greet guests warmly and ensure a welcoming, positive dining experience.
• Address guest concerns with professionalism, empathy, and timely resolution.
• Support staff in delivering consistent, high-quality hospitality.

Operational Oversight

• Ensure all team members follow company policies, procedures, and safety guidelines.
• Maintain cleanliness and sanitation standards throughout the restaurant.
• Communicate effectively with staff and management to address issues and support smooth service.
• Provide on-the-floor leadership by working stations as needed in both front and back of house.

Inventory & Order Management

• Assist with placing and reviewing orders on designated order days.
• Maintain accurate pars and ensure prep levels support efficient service.
• Monitor inventory levels and communicate shortages or overages to management.

Closing Procedures

• Lead and verify all closing tasks to ensure proper shutdown of the restaurant.
• Reconcile cash drawers and complete end-of-day financial responsibilities accurately.
• Secure the facility, equipment, and inventory before leaving.
• Send a detailed shift report to the GM/AGM and supervisor, including guest issues, employee concerns, comps, and service notes.

Team Leadership & Support

• Provide coaching, guidance, and support to team members during service.
• Foster a positive, collaborative work environment.
• Assist in training new employees and reinforcing performance expectations.

Qualifications

• 1–2 years of restaurant or food service experience, preferably in a supervisory or management role.
• Strong communication and interpersonal skills.
• Ability to multitask, prioritize, and make decisions in a fast-paced environment.
• Proficiency in food preparation, inventory management, and cash handling.
• Commitment to food safety and sanitation standards.
• Flexible availability, including evenings, weekends, and holidays.