Assistant Manager

Monk's Bar and Grill; Madison (WI); On-site; USD 45,000 - 65,000; Full time

Job summary

Monk's Bar and Grill is seeking a General Manager to oversee daily operations, staff training, and guest service initiatives. You will lead planning and execution to achieve targets in sales, costs, and quality while ensuring a safe, clean dining environment.

Ideal candidates have at least two years in front-of-house roles or assistant management, strong math and language skills, and the ability to operate a POS system. Expect 45–55 hours weekly in a fast-paced setting.

Qualifications

• Must be at least 21 years of age.
• Strong communication and policy understanding.
• At least 2 years front-of-house or assistant management experience.
• Excellent math and language skills; able to operate a POS system.
• Able to stand for long periods; lift up to 50 pounds.
• Willing to work 45–55 hours per week.

Responsibilities

• Oversee planning, organizing, training and leadership to achieve sales, costs, guest service and satisfaction goals.
• Ensure guests receive welcoming, friendly and courteous service.
• Maintain food quality, cleanliness and sanitation per standards.
• Schedule labor to meet business activity and manage labor costs.
• Ensure compliance with health, safety and labor regulations.

Skills

Communication skills

POS system operation

Math skills

Language skills

Staff development

Job description

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.

Job Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that 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 1947 Eatery and Taphouse recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with our 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 our staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the 1947 Eatery and Taphouse preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with our receiving policies and procedures.
• Oversee and ensure that all 1947 Eatery and Taphouse 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 all 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 at least 21 years of age.
• Be able to communicate and understand policies and procedures.
• Have knowledge of service and food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math and language skills and have the ability to operate a POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 45 to 55 hours per week.