Assistant Manager

Big Whiskey's American Restaurant & Bar; Owensboro (KY); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Weekly pay

Employee discounts

Flexible schedule

Training & development

Job summary

Big Whiskey's American Restaurant & Bar in Owensboro, Kentucky is seeking a dedicated managerial staff member to oversee operations, ensuring guest satisfaction and food quality. Responsibilities include training staff, managing customer service, and complying with health regulations.

The ideal candidate will have at least 3 years of experience in food operations or as an assistant manager, excellent communication skills, and the ability to handle cash effectively. Flexibility, teamwork, and leadership are essential.

Qualifications

• 21 years of age.
• 3 years experience in FOH operations or assistant management.
• Excellent basic math skills and ability to operate a POS system.
• Ability to communicate effectively in the restaurant's predominant language.

Responsibilities

• Oversee planning, organizing, training, and leadership in restaurant operations.
• Ensure consistent food quality and guest service.
• Control cash handling following restaurant policies.
• Develop staff through training and performance appraisals.
• Schedule labor based on business needs.

Skills

Communication skills

Leadership

Math skills

Customer service

Problem-solving

Job description

Summary

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.

Benefits

• weekly pay
• Employee discounts
• Flexible schedule
• Training & development

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