Assistant GM

Miskiri Hospitality Group; Columbus (OH); On-site; USD 42,000 - 60,000; Full time

Job summary

Miskiri Hospitality Group in Columbus, OH, is seeking an Assistant Restaurant Manager to lead shifts end to end, set the floor, and maintain top-tier service as the room fills.

You’ll train FOH staff, manage seating and reservations, monitor health and safety, and partner with the GM to hire, schedule, and coach the team toward future General Manager opportunities. This is a hands-on leadership role with real accountability.

Qualifications

• 2+ years in restaurant or bar ops, including 1+ year in lead/supervisor role.
• Comfortable running a busy floor and making decisions without waiting for approval.
• Strong service instincts and proactive guest issue handling.
• Able to direct peers without drama and maintain team cohesion.
• Working knowledge of POS systems, scheduling tools, and basic spreadsheets.
• ServSafe and state alcohol service certification (or obtainable within 60 days).
• Reliable, organized, and steady when the room gets loud.
• Interest in growing into a General Manager role.

Responsibilities

• Run assigned shifts end to end — open/close the venue, set the floor, manage service.
• Lead pre-shift meetings covering menu changes, reservations, VIPs, and daily focus.
• Position staff, adjust sections, and cut labor as volume dictates.
• Communicate with Kitchen Manager about ticket times, 86s, and large parties.
• Solve problems on the spot: guest issues, staffing gaps, equipment failures, overbooked floors.
• Touch tables during service and read the room to prevent problems.
• Handle complaints and log what happened to prevent repeats.
• Maintain cleanliness, ambiance, and presentation standards.
• Support reservations, waitlist, and seating flow during peak periods.
• Train and coach FOH staff on service standards, menu knowledge, and POS use.
• Give in-the-moment feedback and document performance for the GM.
• Support hiring: screen applicants, run first-round interviews, and onboard new hires.
• Help build schedules and manage call-outs and shift coverage.
• Set the tone on the floor — staff match the energy of the shift leader.

Skills

Leadership

Staff Training

Hiring

Scheduling

Guest Service

Problem Solving

Communication

Team Direction

Decision Making

Education

ServSafe Certification

Alcohol Service Certification

Tools

POS System

Scheduling Tools

Spreadsheets

Job description

Shift leadership

• Run assigned shifts end to end — open or close the venue, set the floor, and manage service as it happens
• Lead pre-shift meetings covering menu changes, 86s, reservations, VIPs, and daily focus
• Position staff, adjust sections, and cut labor as volume dictates
• Communicate with the Kitchen Manager throughout service on ticket times, 86s, and large parties
• Solve problems on the spot: guest issues, staffing gaps, equipment failures, overbooked floors

Guest experience

• Touch tables during service and read the room before problems surface
• Handle complaints and service recovery with judgment, and log what happened so it doesn't repeat
• Maintain cleanliness, ambiance, and presentation standards throughout the shift
• Support reservations, waitlist, and seating flow during peak periods

People

• Train and coach FOH staff on service standards, menu knowledge, and POS use
• Give in-the-moment feedback and document performance issues for the GM
• Support hiring: screen applicants, run first-round interviews, and onboard new hires
• Help build schedules and manage call-outs and shift coverage
• Set the tone on the floor — staff match the energy of whoever is running the shift

Operations and compliance

• Handle cash management, drawer counts, deposits, and end-of-shift reporting
• Complete opening and closing checklists and line checksSupport inventory counts for bar and FOH supplies; place [supply/beverage] orders as assigned
• Enforce health department, food safety, and responsible alcohol service standards
• Report facilities and equipment issues promptly and follow through on repairs
• Ensure breaks, clock-ins, and overtime are handled correctly

The Assistant Restaurant Manager runs shifts. You're on the floor when the room is full, directing service, solving problems in real time, and holding the standard the General Manager sets. When the GM is off, the building is yours. This is a hands-on role with real responsibility and a clear path to General Manager for the right person.

• [2]+ years in restaurant or bar operations, including [1]+ year in a lead, supervisor, or assistant manager role
• Comfortable running a busy floor and making decisions without waiting for permission
• Strong service instincts — you notice the table that's been waiting before anyone flags it
• Able to give direction to people who were your peers, and do it without drama
• Working knowledge of [POS system], scheduling tools, and basic spreadsheets
• ServSafe and [state] alcohol service certification [required / or obtainable within 60 days]
• Reliable, organized, and steady when the room gets loud
• Interest in growing into a General Manager role

Physical requirements

• Stand and walk for shifts of up to [10] hours
• Lift and carry up to [50] lbs
• Navigate stairs and work in a kitchen and bar environment with heat, noise, and slippery floors