Job Description

Assistant Restaurant Manager

Job Summary

I. General

• Assist in managing all FOH and BOH computer functions, ensuring weekly data backup.

• Properly document voids and comps; follow correct procedures during system crashes.

• Support sales-building initiatives as directed by the Restaurant Manager.

II. Financial

• Sales: Review daily sales figures, compare with budget, previous weeks/years, and send reports.

• Labor: Monitor daily labor figures, manage shift labor efficiently, and assist in addressing overtime/training costs.

• Cost of Goods Sold:

  • Participate in weekly inventory of food and beverages.

  • Assist in reviewing weekly cost of goods sold and investigate high costs.

  • Maintain procedures for invoice review, ordering, waste tracking, and portion control.

• Controllable Costs: Assist in managing expenses to meet financial targets.

• P & L Review: Support in weekly profit & loss reviews with management.

• Budget: Assist in store budget creation and review.

III. Operations

• Staff Performance:

  • Support the Restaurant Manager in ensuring high-quality staff performance and guest service.

  • Review customer feedback reports and address service issues.

  • Ensure staff is trained in guest relations and complaint handling.

• Food Quality:

  • Ensure adherence to food handling and presentation standards.

  • Conduct regular line checks and ensure thorough line tastings.

• Unit Cleanliness:

  • Maintain FOH and BOH cleaning schedules.

  • Conduct daily walk-throughs and follow up on cleaning crew performance.

• Repairs & Maintenance:

  • Identify and report maintenance issues.

  • Coordinate with vendors for repairs and warranty work.

• Training & Development:

  • Ensure ongoing employee training and certification completion.

  • Conduct coaching and counseling with regular feedback.

  • Hold shift meetings for FOH and BOH staff.

IV. Personnel / Human Resources Development

• Assist in completing employee performance appraisals and creating development plans.

• Encourage team motivation through incentives and meetings.

• Ensure a professional work environment and zero-tolerance policy for harassment.

• Maintain an "open door" policy with employees.

• Ensure workplace safety practices are followed.

• Maintain documentation for worker’s compensation and OSHA compliance.

V. Administration

• Maintain clear communication with management using the Manager’s Log.

• Document employee performance, food issues, sales, labor, and other relevant details.

• Ensure proper cash handling procedures, including cash-outs and bank counts.

• Keep an organized office and filing system.

Duties & Responsibilities

• Support service standards, sanitation, and FOH management functions.

• Develop skills in recipe knowledge, sanitation, and kitchen management.

• Assist in meeting performance targets and goals set by management.

• Ensure proper staffing and training of employees.

• Oversee kitchen operations and maintain quality control.

• Ensure compliance with Standard Operating Procedures.

• Attend and participate in management and departmental meetings.

• Assist with other assigned projects.

Qualifications & Experience

• Ability to speak, see, hear, read, and write.

• Strong mobility and manual dexterity.

• Ability to bend, stoop, and perform extensive walking for up to 10+ hours.

• Strong comprehension and communication skills.

• Willingness to travel locally and nationwide.

• Ability to work at least 50+ hours per week as needed.

Skill set

• Ability to work in shifts
• Budget
• Communication and interpersonal skills
• Leadership
• Problem Solving
• Sense of responsibility
• Team collaboration