Assistant Manager

Village Inn Walker Group; Murray (UT); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Competitive salary

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

Job summary

Village Inn Walker Group is looking for an experienced Restaurant Manager in Murray, Utah. This position involves overseeing daily operations, ensuring high standards of service, and managing a committed team.

The ideal candidate will have at least 2 years of management experience in a high-volume environment, showcase strong leadership skills, and possess extensive knowledge in food and beverage. Benefits include a competitive salary, health insurance, and opportunities for advancement.

Qualifications

• Minimum of 2 years' experience in restaurant management.
• Strong leadership skills to train and lead effectively.
• Extensive knowledge of food and beverage, including wine and spirits.
• Excellent communication skills for building relationships.
• Ability to work flexible hours and physically manage tasks.

Responsibilities

• Manage daily operations ensuring smooth service and quality.
• Lead and develop the restaurant team through hiring and training.
• Ensure exceptional guest service and resolve any issues.
• Control inventory and manage food, beverage, and supply costs.
• Assist in financial management to achieve budget goals.
• Ensure compliance with health and safety regulations.

Skills

Leadership skills

Interpersonal skills

Problem-solving abilities

Knowledge of food and beverage

Job description

Benefits:

• Competitive salary
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

Position Overview:

We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands‑on approach to leadership and a deep commitment to the art of hospitality.

Key Responsibilities:

• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre‑shift preparations and end‑of‑day financial reconciliations.
• Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high‑performing team.
• Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction.
• Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements.

Qualifications:

• Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits.
• Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays, at multiple locations as needed.
• Physical ability to stand for extended periods and lift up to 50 pounds as required.
• Experience with modern reservation systems and familiarity with the local dining scene.
• Demonstrated problem‑solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.