Assistant Manager

Big Whiskey's American Restaurant & Bar; Neosho (MO); On-site; USD 45,000 - 48,000; Full time

Benefits offered by this job

401(k) matching

Employee discounts

Training & development

Job summary

Big Whiskey's American Restaurant & Bar in Neosho, Missouri, is looking for a dedicated manager to oversee operations and ensure excellent guest service. This position requires strong leadership skills and a commitment to maintaining food quality and cleanliness standards.

The ideal candidate will be at least 21 years old, with 3 years of experience in food and beverage service, and capable of working long hours. Opportunities for growth within the company are available.

Qualifications

• Must be 21 years of age.
• Knowledge of service and food and beverage with at least 3 years in FOH operations.
• Ability to work in a standing position for long periods.

Responsibilities

• Oversee employee training and guest service.
• Maintain standards for food quality and cleanliness.
• Prepare paperwork and ensure compliance with regulations.
• Control cash receipts and manage employee performance.

Skills

Excellent basic math skills

Knowledge of food and beverage service

Communication skills

Stamina to work long hours

Job description

Benefits

• 401(k) matching
• Employee discounts
• Training & development

Grow with a 417 original concept, room for growth at new locations!

Total cash compensation is calculated at base pay (45k- 48k) + earned bonus potential.

Big Whiskey’s of Southwest Missouri is locally owned and operated. We are looking for strong managers who are ready to learn the next steps to further their careers. We are looking for individuals who are looking to grow in the future, a willingness to learn and take on new responsibilities is a must. We are committed to maintaining the standards that make Big Whiskey’s special as well as keeping the team’s energy and motivation high so that our guests are sure to enjoy the level of guest service that BW is known for.

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.

Duties and Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs
• Through table visits ensure 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 restaurant’s recipes, portioning, cooking, and serving standards
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive work environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant 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 your staff in all areas of managerial and professional development
• Prepare all required paperwork, including forms, reports, and schedules in an organized timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Oversee and ensure that the restaurant 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 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 21 years of age
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area
• Have knowledge of service and food and beverage, generally involving at least 3 years FOH operations and/or assistant management positions
• Possess excellent basic math skills and the ability to operate a cash register or a POS system
• Be able to work in a standing position for long periods of time (up to 5 hours)
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must have the stamina to work 50-60 hours per week