Assistant Manager

Bigwhiskeys; Bentonville, Northern (AR, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Bonus based on performance

Flexible schedule

Free food & snacks

Job summary

Bigwhiskeys in Bentonville, AR is seeking a seasoned Restaurant Manager to oversee daily operations, lead staff, and ensure guest satisfaction while upholding food quality and sanitation standards.

You will recruit and train team members, schedule labor, manage cash, and implement company policies to achieve sales and service goals.

The role requires 3+ years in FOH or assistant management, strong communication, and the stamina to work 45 hours weekly in a fast-paced environment.

Qualifications

• Must be 21 years of age.
• Experience in FOH operations or assistant management (3+ years).
• Ability to stand for long periods (up to 5 hours) and lift up to 50 lbs.
• Willingness to work 45 hours per week.
• Strong basic math and cash-handling skills.

Responsibilities

• Understand and enforce all policies, procedures, and guidelines.
• Provide welcoming, friendly, and courteous service to guests at all times.
• Ensure food/product quality and portioning meet recipes and standards.
• Achieve sales, service, quality, and sanitation goals through staff training.
• Schedule labor to meet business needs while controlling labor costs.
• Make hiring/firing decisions per General Manager guidelines.
• Develop staff through coaching and training.
• Complete paperwork, reports, and schedules in a timely manner.
• Maintain equipment cleanliness and running condition; participate in preventive maintenance.
• Oversee product receiving and inventory control.

Skills

Leadership

Customer service

Cash handling

Communication

Stamina

Team management

Tools

POS system

Job description

Benefits:

• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Bonus based on performance
• Flexible schedule
• Free food & snacks

Summary of Position:

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation

Duties and Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs
• Through table visits ensure all guests feel welcome and are given responsive, friendly, and courteous service at all times
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive work environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
• Make employment and termination decisions consistent with General Manager guidelines for approval or review
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop your staff in all areas of managerial and professional development
• Prepare all required paperwork, including forms, reports, and schedules in an organized timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Oversee and ensure that the restaurant policies on employee performance appraisals are followed and completed on a timely basis
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures
• Fully understand and comply with federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests
• Provide advice and suggestions to General Manager as needed

Qualifications:

• Be 21 years of age
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area
• Have knowledge of service and food and beverage, generally involving at least 3 years FOH operations and/or assistant management positions
• Possess excellent basic math skills and the ability to operate a cash register or a POS system
• Be able to work in a standing position for long periods of time (up to 5 hours)
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must have the stamina to work 45 hours per week