Front of House Assistant Manager

About the role

The Front of House Assistant Manager plays a crucial role in the restaurant leadership team, overseeing daily dining room and bar operations, leading the service, bar, host, and support teams, and ensuring compliance with all food safety, sanitation, alcohol service, and workplace safety standards.

Responsibilities

• Assist the GM in the day-to-day operations of the restaurant, leading the service, bar, host, and support teams, including scheduling, training, coaching, performance management (including reviews), and succession planning.
• Lead daily service by maintaining high standards of hospitality, guest engagement, cleanliness, organization, and operational execution throughout the dining room and bar.
• Ensure compliance with all food safety, sanitation, alcohol service, and workplace safety standards in accordance with applicable laws, regulations, and company policies.
• Participate in and/or conduct daily pre-shift meetings, service briefings, and weekly safety meetings.
• Maintain service standards, table maintenance, beverage quality, cash handling procedures, and point-of-sale accuracy while providing coaching and real-time support to the team.
• Resolve guest concerns professionally and efficiently while holding the team accountable for Guest Experience (GX) scores and service recovery standards.
• Partner with the culinary leadership team to ensure smooth communication between Front and Back of House, maintaining efficient service and a positive guest experience.
• Oversee Front of House inventory and operational supplies, including beverage inventories, small wares, uniforms, ordering, receiving, product rotation, and maintaining appropriate stock levels.
• Support administrative operations including managing labor budgets and cost controls through effective scheduling and deployment, assisting with payroll processes, scheduling, and ensuring timecard accuracy, completing and maintaining required compliance logs, training records, alcohol compliance documentation, and safety records, contributing to financial and operational reporting requirements, and completing administrative workflows including vendor communications, invoice processing, transfers, inventory documentation, cash reconciliation, incident reporting, and other operational documentation.
• Contribute to long-term planning, operational analysis, guest service initiatives, training programs, and execution of company initiatives.

Requirements

• A High School Diploma or GED equivalent required; a hospitality, business, or related degree preferred.
• A current alcohol service certification and ServSafe certification (or regional equivalent) required or ability to obtain upon hire.
• 3+ years of restaurant or hospitality experience required; 1+ years of supervisory or management experience preferred.
• Strong leadership, communication, and guest service skills.
• Experience with scheduling, labor management, point-of-sale systems, and cash handling preferred.
• Ability to stand and walk continuously throughout the shift and lift and/or carry up to 50 lbs.
• Ability to work effectively in a fast-paced environment while maintaining composure under pressure.
• Ability to build positive working relationships and lead by example.
• Fluency in English; bilingual preferred.

Pay

The expected pay range is $52,000.00 - $60,000.00. Individual compensation decisions are based on a variety of factors.