Assistant Manager

Bigwhiskeys; Springfield (MO); Hybrid; USD 60,000 - 90,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Bonus based on performance

Free food & snacks

Job summary

Bigwhiskeys is seeking a hands-on General Manager to oversee restaurant operations, lead a team, and ensure top-notch guest service. You will coordinate planning, training, and leadership to meet objectives in sales, costs, retention, and food quality.

Responsibilities include enforcing policies, maintaining sanitation, managing schedules, and driving continuous staff development while adhering to health and safety standards. This role emphasizes accountability and guest satisfaction.

Qualifications

• Must have customer service and food/beverage knowledge.
• Strong math skills and cash handling experience.
• Ability to supervise staff and maintain standards.

Responsibilities

• Understand policies, procedures, standards, and training programs.
• Ensure guests receive responsive, friendly, and courteous service.
• Maintain food/ product quality per recipes and standards.
• Achieve sales, service, quality, cleanliness and sanitation objectives through training.
• Control cash and receipts per restaurant policies.
• Make employment decisions within General Manager guidelines.
• Fill in to ensure guest service standards and efficient operations.
• Develop staff through managerial and professional growth.
• Prepare paperwork, reports, and schedules promptly.
• Keep equipment clean and within preventive maintenance programs.
• Verify deliveries match orders and policies.
• Oversee performance appraisals and timely reviews.
• Schedule labor to meet activity and labor cost targets.
• Enforce company policies and corrective actions as needed.
• Comply with health, safety, and labor regulations.
• Provide advice to General Manager as needed.

Skills

Customer service

Cash handling

Staff supervision

Math skills

Physical stamina

Tools

POS system

Cash register

Job description

Benefits:

• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Bonus based on performance
• Free food & snacks

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
• Have knowledge of service and food and beverage
• 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