Assistant Manager - Food Service

Job Overview

The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.

Job Responsibilities:

Operations & Guest Experience

Oversee daily Front-of-House and Back-of-House operations.

Ensure all shifts and events are staffed according to projected sales.

Deliver superior service and respond promptly to guest incidents and complaints.

Manage restaurant culture, always ensuring hospitality and professionalism.

Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.

Collaborate with the Kitchen Managers to approve menu changes and specials.

Manage music, ambiance, and security to support the guest experience.

Financial & Administrative Management

Review and approve weekly financial reports for owners and team.

Conduct monthly P&L reviews and fiscal reporting with the Owners.

Forecast sales and manage controllable costs to align with budget.

Oversee invoice coding, invoice processing, and petty cash systems.

Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.

Utilize inventory tracking software to monitor food, beverage, and supply usage.

Approve staff schedules and monitor labor systems (Proforma vs. actual).

Human Resources & Team Development

Lead employee recruiting, interviewing, and new hire orientation.

Oversee preparation of new hire packets and onboarding materials.

Provide regular manager and chef training, coaching, and development.

Conduct manager and chef performance reviews.

Address HR issues and support employee relations with fairness and consistency.

Manage uniforms and maintain professional appearance standards.

Develop and execute rewards and incentive programs to increase staff engagement.

Training & Continuing Education

Maintain training programs for both new and current employees.

Ensure compliance with recipes, preparation, and safety standards.

Provide continuing education opportunities for all staff.

Select and train trainers for effective knowledge transfer.

Lead shift meetings and weekly manager meetings with clear agendas.

Compliance, Safety & Risk Management

Ensure compliance with all health, sanitation, and safety regulations.

Manage safety programs including workers compensation, clinic, and hospital resources.

Oversee licensing and permit renewals.

Maintain accurate safe logs and security procedures.

Marketing & Community Relations

Execute branding and sales-building initiatives.

Support public relations and marketing programs under the Owners guidance.

Represent the restaurant within the community to foster relationships and grow visibility.

Reporting & Communication

Maintain a standardized Manager Log with consistent format and process.

Provide weekly updates to ownerships.

• Communicate clearly and consistently with staff and leadership.

Desired Traits

• Strong Problem Solver:
  Able to remain calm under pressure and troubleshoot problems as they arise.
• Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
• Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
• Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.

Compensation & Benefits

• Salary:80-100k per year
• Benefits: Paid sick leave, paid vacations

If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!

• Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
• Strong leadership and people management skills in food service, with strong ability to coach and develop a team
• Strong background in managing restaurant operations, including…