Assistant Manager

Barrel House; Dubuque (IA); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Health Insurance (Medical, Dental, & Vision)

401k Match Retirement Plan

Paid Time Off Leave Program

Employee Meal Discount Program

Job summary

A popular restaurant in Dubuque is seeking an Assistant Manager to oversee staff and daily operations. The ideal candidate will have prior managerial experience, be efficient in POS systems, and ensure service standards are met. Responsibilities include training staff, managing inventory, and delivering quality guest service in a high-volume environment. This role offers health benefits and employee discounts.

Qualifications

• Previous managerial or supervisory experience in a high-volume restaurant.
• Efficiently operate a Point Of Sale (POS) system.
• Able to work in a standing position for extended periods.

Responsibilities

• Communicates with the general manager regarding all shift issues.
• Leads by example and promotes positive employee morale.
• Runs orders to the guest's table and manages FOH staff.

Skills

Managerial experience

Point Of Sale (POS) operation

Customer service

Tools

Point Of Sale system

Kitchen Display System

Job description

Overview

Job Summary: The Assistant Manager is responsible for training, directing, and assisting all staff and for the overall operation of the restaurant under direct supervision of the general manager. All Managers should be willing to be cross-trained for a variety of positions and roles throughout the restaurant.

Benefits & Perks

• Health Insurance (Medical, Dental, & Vision)
• 401k Match Retirement Plan
• Paid Time Off Leave Program
• Employee Meal Discount Program

Company Overview

At Barrel House, the foundation of any position is our We CARE Culture™. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core Responsibilities

• Communicates with the general manager regarding all issues that happen on a shift.
• Responsible for quality leadership in the restaurant promoting positive employee morale. Leads by example.
• Ensures steps of service and service standards are being met.
• Ensures bar standards are being met.
• Responsible for taking FOH inventory and forwarding to the GM for review.
• Responsible for completing a liquor order and forwarding to the GM for review.
• Responsible for training and implementing roll-out specials to all FOH team members.
• Responsible for the Expedite role (Expo).
• Runs orders to the guest's table.
• Manages FOH staff and ensures checklist duties are complete.
• Supervises and coordinates activities of bartending staff engaged in cocktail preparation.
• Backs up all FOH personnel as needed.
• Responsible for delegating responsibilities to team members.
• Ensures menu items are prepared properly.
• Delivers quality guest service and monitors the level of service throughout the restaurant.
• Adheres to company standards, including personal hygiene and appearance.
• Adheres to health and safety standards when handling food.

Qualifications

• Previous managerial or supervisory experience in a high-volume restaurant.
• Efficiently operate a Point Of Sale (POS) system, including Kitchen Display System (KDS).
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must be able to reliably commute to on-site location.
• Must be authorized to work in the United States.
• Must be over the age of 18 years old.