Assistant Manager

Retreats New Orleans Style Daiquiris & Eats; League City (TX); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Employee discounts

Flexible schedule

Opportunity for advancement

Job summary

Retreats New Orleans Style Daiquiris & Eats in League City, TX, is seeking an Assistant Manager who handles front- and back-of-house operations in a busy restaurant. You will supervise staff, manage orders, oversee production, and help optimize beverage and food costs while maintaining top health and cleanliness standards.

The role requires strong leadership, multitasking ability, and experience with cost control, inventory, scheduling software and ServSafe certification.

Qualifications

• Proven experience in restaurant management in high-volume settings.
• Strong leadership and team-motivation abilities.
• Solid understanding of sanitation and food safety regulations.
• Ability to manage costs, inventory, and supplier relations.

Responsibilities

• Oversee front- and back-of-house operations to ensure smooth service.
• Manage staff scheduling and training to meet demand.
• Monitor food production and quality with regular line checks.
• Enforce sanitation and safety compliance across the kitchen.
• Coordinate inventory, ordering, and cost control with management.
• Communicate with leadership to address operational issues.

Skills

Restaurant management

Leadership

People management

Food safety

Inventory control

Cost awareness

Tools

Par systems

Scheduling software

Job description

Benefits:

• Employee discounts
• Flexible schedule
• Opportunity for advancement

Position Overview: We are seeking an Assistant Manager who has versatility in the front and back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of staff, order management, food production, and inventory control. The Assistant Manager will work closely with restaurant leadership to improve beverage and food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless restaurant operation.

Key Responsibilities:

• Customer Service: Influence positive customer restaurant experience.
• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor front and back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications:

• Proven experience in restaurant management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy restaurant.
• Familiarity with managing customer orders, cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Open-minded, coachable, and agile servant leader.
• Flexibility to work various shifts, including weekends, evenings, and holidays.