Assistant Manager

Overview

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This position supports daily restaurant operations and works with the General Manager and Assistant General Manager to create a profitable store environment that delivers best-in-class service and hospitality to guests. The Assistant Manager helps manage costs, recruiting efforts, training, and policy compliance, and participates in hands-on daily operations for development and growth.

• Coach, motivate, and discipline staff and ensure respect and engagement across the team.
• Conduct interviews, warnings, counseling, hiring and firing decisions with proper documentation and in collaboration with the AGM and GM.
• Ensure cash handling procedures are followed and supervise operational standards including ticket times, safety, and sanitation.
• Support development toward the AGM role and proactively recruit as needed.
• Hold kitchen staff accountable to standards and maintain quality of service, safety, and cleanliness.
• Manage high-volume operations with composure and uphold company standards and expectations.
• Address discrimination or harassment appropriately and escalate to GM and VP of Operations as required.
• Drive sales and ensure excellent operations in collaboration with HOH and other managers and team members.
• Maintain and update training schedules, programs, and materials; execute training and development programs.
• Monitor inventory control and costs (PNL, COGs, bar, food, labor) with follow-up and approvals as needed.
• Ensure professional appearance and conduct; maintain productive FOH/HOH standards.
• Ensure safety, sanitation, regulatory compliance, and cleanliness standards are met (Eco Sure/Health Department where applicable).
• Review schedules, manage staffing levels, and maintain audit readiness (daily/shift audits).
• Process invoices and ensure asset protection and security are in place (e.g., doors, liquor cabinet, storage).
• Ensure up-to-date state food certificates and manager certifications; ensure day-one readiness for new hires where applicable.
• Support responsible alcohol service in compliance with the law; apply mathematical and analytical skills to PNL and cost control.
• Uphold uniform standards and overall restaurant organization and cleanliness.
• Adhere to R&M programs and maintain accurate employee files and documentation.

• Substantial leadership experience in high-volume restaurants and/or bars.
• Ability to apply common-sense, multi-step instructions and adapt to changing situations; capable of cash handling and accurate deposits.
• Must complete required training and certifications per local and state regulations (food and/or alcohol service).

Ability to effectively communicate in English. Spanish skills are helpful.

Ability to obtain/maintain government-required licenses, certificates or permits, including Serv Safe Food Manager and Serv Safe Alcohol.

The role requires standing, walking, handling, and communicating; vision abilities as described; reasonable accommodations available if needed.

This description is not a comprehensive listing of duties and may change with or without notice.

The work environment may include exposure to kitchen fumes, wet/humid conditions in the dish area or walk-in cooler, and loud noise levels typical of a restaurant setting. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Success is driven by operating according to brand standards, maintaining hospitality, people development, and delivering consistent quality in food and service while aligning with guest promises.

• Mid-Senior level

• Full-time

• Other

• Restaurants