Steakhouse Bourre Bonne - Assistant Manager

Overview

Position Overview:

The Assistant Manager supports the General Manager in all aspects of restaurant operations while maintaining the elevated service standards expected in fine dining. This role requires hands-on leadership during service periods, strong attention to detail, and the ability to cultivate an exceptional guest experience. The Assistant Manager serves as a key member of the management team and acts as Manager on Duty during assigned shifts.

• Execute flawless service as Manager on Duty, overseeing all front-of-house operations during assigned shifts
• Lead pre-shift meetings covering menu updates, reservations, VIP guests, and service standards
• Conduct table visits to ensure guest satisfaction and address any concerns immediately
• Manage reservation flow, table assignments, and pacing to optimize guest experience and revenue
• Handle guest complaints and service recovery with professionalism and empowerment to resolve issues
• Ensure proper execution of steakhouse standards including steak temperatures, tableside presentations, and wine service / Staff Development & Training
• Train and mentor servers, hosts, bussers, and server assistants on fine dining service techniques
• Conduct ongoing education on menu knowledge, wine pairings, and premium protein offerings
• Provide real-time coaching and feedback during service to elevate team performance
• Participate in hiring process including interviews and onboarding of new team members
• Document performance issues and participate in disciplinary processes as needed
• Enforce standard operating procedures for all front-of-house functions
• Monitor service timing and coordinate with kitchen to maintain proper course pacing
• Oversee opening and closing procedures, ensuring all checklists are completed accurately
• Maintain dining room presentation standards including table settings, lighting, and ambiance
• Manage floor plan assignments and server sections to balance workload and maximize efficiency
• Ensure compliance with health department regulations, liquor laws, and company policies
• Assist with scheduling to optimize labor costs while maintaining service standards
• Monitor sales performance and identify opportunities to increase average check through upselling
• Review daily reports including sales, labor percentages, and guest counts
• Process payroll functions, time-off requests, and maintain accurate staff records
• Assist with inventory management and vendor coordination as needed
• Support special events, private dining functions, and holiday service planning
• Demonstrate proper wine service techniques including presentation, opening, and pouring protocols
• Guide servers on wine and cocktail recommendations that complement steakhouse menu offerings
• Maintain wine list knowledge and participate in staff tastings and education sessions
• Assist with beverage inventory, wine cellar organization, and proper storage protocols

• 3+ years of progressive restaurant experience with at least 1 year in a supervisory or management role
• Fine dining or upscale steakhouse experience strongly preferred
• Demonstrated knowledge of wine service, premium proteins, and fine dining service standards
• Strong leadership presence with ability to command respect while maintaining approachability
• Excellent communication skills with polished, professional demeanor appropriate for upscale clientele
• Ability to remain calm and solution-oriented during high-pressure service periods
• Proficiency with reservation systems (Open Table, Resy) and POS systems
• Working knowledge of Microsoft Office and Google Suite
• Food Handler and Alcohol Service certifications (or ability to obtain upon hire)
• Flexible availability including nights, weekends, and holidays

• Experience with French service techniques and tableside presentations
• Wine certifications (WSET, Court of Master Sommeliers, or similar)
• Experience with high-volume service periods ($100+ per person average check)
• Bilingual abilities (English + French, Spanish, or other languages)
• Bachelor's degree in Hospitality Management or related field
• Experience with private dining coordination and special events

• Exceptional attention to detail and commitment to excellence
• Strong interpersonal skills and emotional intelligence
• Ability to multitask and prioritize in fast-paced environment
• Service-oriented mindset with passion for hospitality
• Problem-solving abilities and sound judgment
• Team player with collaborative approach to leadership

• Ability to stand and walk for extended periods (8-10 hours)
• Capacity to lift up to 30 pounds occasionally
• Manual dexterity for handling glassware, plates, and service items
• Ability to work in varying temperatures (dining room, kitchen, outdoor areas)

This is a full-time position requiring approximately 50-55 hours per week. Schedule includes evening, weekend, and holiday shifts as required by business needs. Typical shift times are 3:00 PM - 12:00 AM, with flexibility…