Restaurant Assistant Manager

About the role

Deliver internal and external guest service the Margaritaville Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.

Responsibilities

• Staff, schedule, evaluate, train, develop and monitor team members.
• Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.
• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
• Increase restaurant revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste.
• Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service.
• Create and maintain records, reports and other documentation as required to meet company and business expectations.
• Observe and monitor staff adherence to health department regulations.
• Aid in the development and implementation of department management plans, budgets, labor schedules and systems of accountability.
• Aid in the development and implementation of policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes.
• Monitor purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget.
• Maintain the viability and integrity of all restaurant operations.
• Perform other duties as assigned by management.
• Bring your best to cross property responsibilities.

Qualifications

• Must be at least 21 years of age.
• Must be able to obtain and maintain valid licenses.
• Demonstrated supervisory experience in a high-volume restaurant.

Skills

• Supervisory experience

Benefits

• Flexible scheduling
• Complimentary meals
• Health insurance
• Employee discounts

Schedule

• Variable hours

Pay

• Competitive hourly rate