Assistant/Bar Manager

Morrison Companies; Slidell (LA); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading company in the restaurant industry is seeking an Assistant Manager to inspire leadership, drive sales, and ensure operational excellence. The role involves supervising bar operations, training staff, and maintaining high standards of service and compliance. Ideal candidates will have a strong background in management and a commitment to quality and teamwork.

Qualifications

• Minimum of 2 years management experience in a full-service, high-volume restaurant.
• Proven success and upward career progression in previous roles.

Responsibilities

• Supervise bar operations to maximize profitability and ensure compliance.
• Control cash and receipts by adhering to cash handling procedures.
• Schedule labor based on anticipated business activity.

Skills

Communication

Leadership

Job description

Job Description: Assistant Manager

Employer: DBMC Restaurants dba. Walk On's Sports Bistreaux

Position Classification: Full Time

A Walk-On's Manager is responsible for inspiring leadership of the team in the restaurant, driving sales and profits at their location, and having hands-on experience in all aspects of the store. We are committed to our systems that support our brand and the Walk-On's Way of doing everything we do.

Responsibilities:

1. Understand all policies, procedures, standards, specifications, guidelines, and training programs.
2. Supervise bar operations to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
3. Ensure all food and products are prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
4. Achieve company objectives in sales, service, quality, appearance, and sanitation through employee training and creating a positive work environment.
5. Control cash and receipts by adhering to cash handling and reconciliation procedures.
6. Fill in where needed to ensure guest service standards and efficient operations.
7. Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
8. Maintain equipment cleanliness and functionality through inspections and preventative maintenance programs.
9. Receive products in correct quantities and conditions, ensuring deliveries follow policies and procedures.
10. Schedule labor based on anticipated business activity, ensuring proper staffing and meeting labor cost objectives.
11. Administer prompt, fair, and consistent corrective actions for violations of policies, rules, and procedures.
12. Comply with all relevant health, safety, and labor regulations at federal, state, county, and municipal levels.
13. Implement restaurant marketing, advertising, and promotional activities and campaigns.
14. Perform other duties as assigned by the General Manager.

Skills and Qualifications:

1. Minimum of 2 years management experience in a full-service, high-volume restaurant.
2. Proven success and upward career progression in previous roles.
3. Strong communication and leadership skills.
4. Ability to work as part of a team with management staff and employees.