Assistant Manager

Der Dutchman Restaurant Sarasota; Sarasota (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Der Dutchman Restaurant Sarasota is seeking an experienced Restaurant Assistant Manager to support the General Manager in daily operations and guest service excellence. This role leads both front- and back-of-house teams, acting as Manager-on-Duty as assigned, while driving financial performance and guest satisfaction.

The position requires 2–4 years of supervisory restaurant experience, a high school diploma or GED, and a ServSafe certification (preferred or able to obtain).

Qualifications

• High school diploma or GED required; degree preferred.
• 2–4 years of restaurant supervisory/management experience.
• ServSafe Certification preferred (or ability to obtain).

Responsibilities

• Assist the General Manager in daily restaurant operations.
• Lead and supervise restaurant team to ensure guest service and efficiency.
• Serve as Manager-on-Duty during assigned shifts and resolve issues.
• Support achievement of food cost, labor, sales, and profitability goals.
• Ensure compliance with health and safety standards across the operation.
• Assist with hiring, training, scheduling, and performance management.
• Communicate daily goals and menu updates in pre-shift meetings.
• Provide coaching and feedback to team members.
• Promote a positive work environment and teamwork.
• Stay informed on industry trends to improve operations.

Skills

Leadership

Communication

Organization & time management

Multitasking & decision making

Guest service

Restaurant systems knowledge

Education

High School Diploma or GED

Associate or Bachelor's in Hospitality (preferred)

Tools

Restaurant management systems

Job description

The Restaurant Assistant Manager supports the General Manager in the successful operation of the restaurant by ensuring exceptional guest service, maintaining high operational standards, leading team members, and helping achieve financial and performance goals. This position provides leadership in both the front and back of the house while serving as Manager‑on‑Duty as assigned.

Pay: Salary based on experience

Job Type: Full‑time

Duties & Responsibilities

• Assist the General Manager in overseeing the daily operations of the restaurant.
• Lead and supervise restaurant team members to ensure excellent guest service and efficient operations.
• Serve as Manager‑on‑Duty during assigned shifts, making operational decisions and resolving issues promptly.
• Support achievement of food cost, labor cost, sales, and profitability goals established by the corporate office.
• Assist in monitoring daily operations to ensure compliance with Dutchman Hospitality Group standards and procedures.
• Assist with hiring, training, coaching, scheduling, and performance management of restaurant staff.
• Conduct pre‑shift meetings to communicate daily goals, menu updates, and operational expectations.
• Provide ongoing coaching, recognition, and constructive feedback to team members.
• Ensure proper food handling, sanitation, and safety practices are consistently followed.
• Maintain compliance with all health department regulations and company food safety standards.
• Assist with inventory management, product ordering, receiving, and minimizing waste.
• Monitor restaurant cleanliness, organization, and maintenance, including dining rooms, kitchen, storage areas, coolers, freezers, and surrounding property.
• Respond professionally and promptly to guest questions, concerns, and complaints while creating positive guest experiences.
• Assist with documenting employee performance, disciplinary actions, accidents, and incident reports in accordance with company policies.
• Promote a positive work environment that encourages teamwork, accountability, and employee engagement.
• Stay informed of industry trends and best practices to improve operations and guest satisfaction.
• Perform additional duties as assigned by the General Manager.

Education & Experience

• High school diploma or GED required; associate or bachelor's degree in hospitality management or a related field is preferred.
• Minimum of 2-4 years of restaurant supervisory or management experience.
• Experience leading teams in a high‑volume, full‑service restaurant preferred.
• Strong understanding of restaurant financial performance, labor management, and food cost control.
• ServSafe Food Protection Manager Certification preferred (or ability to obtain).

Skills

• Strong leadership and team‑building abilities.
• Excellent communication and interpersonal skills.
• Strong organizational and time management skills.
• Ability to multitask and make sound decisions in a fast‑paced environment.
• Commitment to delivering exceptional guest service.
• Proficient in basic computer applications and restaurant management systems.

Physical Requirements

• Ability to stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Frequently bend, stoop, reach, and climb as needed.