Restaurant Assistant Manager - Ronald Reagan Washington National Airport

Location: Ronald Reagan International Airport

Pay

$60,000 – $65,000 per year

Benefits

• Health, dental, and vision insurance
• Life insurance
• Short-term and long-term disability (STD, LTD)
• 401(k) plan
• Quarterly bonuses
• Paid vacation, sick days, and personal days
• Meals
• Additional perks

About the role

An MCA Assistant Manager assists the Manager in all day-to-day restaurant operations, including back-of-house and front-of-house hiring, supervisor and employee development and training, performance documentation, adequate staffing, adherence to MCA policies and procedures, food quality and presentation, sanitation, safety, and tracking revenues and cash accounts. The role ensures the highest level of customer service, acts as a leader and role model, solves problems, makes informed decisions, and manages the workforce and time wisely. Specialty focus areas (Bar, Market, Commissary, or other brand-specific areas) may be assigned, involving daily/weekly inventory counts, ordering, and scheduling responsibility.

Responsibilities

• Adhere to all MCA/Brand operating procedures and ensure compliance by shift supervisors and employees
• Attend and contribute to management meetings as required
• Schedule and lead pre-shift/post-shift meetings regularly and post communications to staff
• Ensure all supervisor/employee duties and assignments are performed and completed timely
• Record deliveries; receive and reconcile inventories with purchase orders
• Ensure all food, beverages, and bakery items are in stock, correctly displayed, and perishables stored at proper temperatures
• Complete daily reporting to reflect MCA/Brand procedures and documentation; suggest and implement revenue-increasing strategies
• Ensure all cash payments are received, recorded, and receipts provided
• Complete end-of-night reports for correct transaction recording
• Balance and account for all cash items daily
• Manage cash handling of register, deposits, and safe
• Maintain restaurant, market, and bar cleanliness to high standards
• Document waste, transfers, promotional stock, breakages, and spillages
• Monitor and ensure orientation, training, development, and performance management of supervisors and crew
• Assist staff during busy periods
• Complete weekly staff schedules with fair hour distribution, cost-effective staffing, and budget adherence
• Assess employee/supervisor strengths and career development
• Ensure staff punctuality and correct attire
• Meet with problem performers regularly to discuss and document improvement areas
• Record all accidents, injuries, and illnesses using appropriate reporting procedures
• Conduct regular menu briefings and quizzes with all staff
• Work closely and communicate with the General Manager for smooth operations
• Ensure compliance with Health & Safety regulations
• Communicate staff performance issues, training, and development needs to GM regularly
• Maintain high service levels for all guests
• Handle complaints efficiently and courteously
• Communicate service/guest issues to the GM
• Perform other duties as directed by the GM
• Maintain total accountability for labor cost, budgets, and projections
• Maintain food and beverage costs per budgetary standards
• Handle FOH/BOH repairs, light bulb replacement, general organization, and cleanliness
• Perform safety inspections and document results and shortfalls
• Ensure all storerooms and loading areas are clean and organized

Qualifications

• Minimum 1-year supervisory experience, preferably in full-service restaurants
• Knowledge of marketing techniques and impact on business results
• Experience in guest relations, negotiations, and complaint handling
• Excellent verbal and written communication skills
• Commitment to service of customers, staff, co-workers, and management
• Demonstrated leadership ability; ability to lead by example
• High integrity and honesty
• Strong work ethic, passion, and commitment
• Ability to work full-time hours including weekdays, weekends, and holidays
• Demonstrated coaching and development skills
• Ability to train and delegate
• Follow-through and dependability
• Adherence to and modeling of all MCA policies and procedures
• Knowledge of and commitment to safety and food sanitation