Assistant Manager

Mellow Mushroom; Golf Retreat (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

Mellow Mushroom is seeking a Restaurant Operations Leader to oversee day-to-day restaurant operations, ensuring smooth service, customer satisfaction, and efficient management of staff, inventory, and finances.

You will lead and motivate the team, ensure regulatory compliance, and strive for profitability while maintaining a positive dining experience for guests.

Qualifications

• Experience leading a restaurant or hospitality team.
• Strong communication and interpersonal skills.
• Budgeting, cost control, and financial awareness.
• Knowledge of food safety regulations and procedures.
• Ability to improve operational efficiency.

Responsibilities

• Oversee daily restaurant operations to ensure smooth service and profitability.
• Lead and develop front-of-house and back-of-house teams.
• Monitor inventory, costs, and vendor relationships to control expenses.
• Maintain high standards of health, safety, and sanitation.
• Address customer concerns and ensure a positive dining experience.

Skills

Leadership

Communication

Problem-Solving

Time Management

Financial Acumen

Customer Service

Food Safety

Job description

Responsible for overseeing the day-to-day operations of a restaurant, ensuring smooth service, customer satisfaction, and efficient management of staff, inventory, and finances. Lead and motivate the team, ensuring compliance with regulations, and striving for profitability.

Key Responsibilities:

• Staff Management: Hiring, training, supervising, and scheduling staff, including front-of-house and back-of-house personnel.
• Financial Management: Controlling costs, ensuring profitability.
• Customer Service: Addressing customer needs, complaints, and ensuring a positive dining experience.
• Operational Efficiency: Overseeing daily operations, ensuring smooth flow of service, maintaining cleanliness, and adhering to regulations.
• Inventory Management: Tracking stock levels, ordering supplies, and managing relationships with vendors.
• Communication and Collaboration: Communicating effectively with staff, customers, and other stakeholders.

Specific Tasks:

• Front of House: Greet customers, manage reservations, and ensure a pleasant dining environment.
• Back of House: Oversee food preparation, maintain health and safety records, and manage kitchen staff.
• Compliance: Ensure compliance with health, safety, and sanitation standards.
• Training and Development: Provide ongoing training and development for employees.
• Problem Solving: Address and resolve issues with staff, customers, or operations.

Skills and Qualities:

• Leadership and Teamwork: Ability to lead and motivate a team, fostering a positive and collaborative work environment.
• Communication and Interpersonal Skills: Excellent communication skills for interacting with staff, customers, and vendors.
• Problem-Solving and Analytical Skills: Ability to identify and resolve issues, analyze data, and make informed decisions.
• Time Management and Organization: Ability to prioritize tasks, manage time effectively, and organize workflows.
• Financial Acumen: Understanding of financial principles, budgeting, and cost control.
• Customer Service Orientation: Commitment to delivering excellent customer service and ensuring customer satisfaction.
• Knowledge of Food Safety and Regulations: Understanding of food safety regulations and procedures.