Assistant Restaurant Manager

Ontario Trillium Foundation; Arlington (TX); On-site; USD 52,000 - 68,000; Full time

Job summary

KPOT is seeking a Restaurant Service Manager to oversee front-of-house operations in our energetic Arlington location. You will lead a high-performing FOH team, coach staff in real-time, and ensure exceptional hospitality across all guest touchpoints.

The role requires 2+ years of leadership in full-service dining, strong knowledge of brand standards, and ability to work evenings and weekends to support busy service periods at KPOT.

Qualifications

• Minimum 2+ years leading full-service restaurant operations and bartending.
• Valid State-Mandated Food Handlers Certification.
• Proficiency with Toast POS and staff scheduling tools.
• Strong communication and guest-service focus.

Responsibilities

• Recruit, train, and coach FOH team members.
• Lead pre-shift meetings focused on service and brand standards.
• Ensure brand standards, plate presentation, and recipe adherence.
• Oversee floor operations, shift management, and labor targets.
• Resolve guest concerns promptly and professionally.
• Maintain clear communication with Franchise Partner and Operations Manager.
• Monitor guest flow, table turns, and service quality.
• Work evenings, weekends, and holidays.
• Comfortable working around grills and hot cooking surfaces.

Skills

FOH leadership

Bartending

Customer service

Team coaching

Education

State-Mandated Food Handlers Certification

Tools

Toast POS

Scheduling software

Inventory/Purchasing platforms

Job description

Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Service Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career.

ROLE OVERVIEW

The Restaurant Service Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal candidate will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential.

Duties and Responsibilities:

• Recruit, train, and coach FOH team members.
• Conduct pre-shift meetings focused on service, upselling, and brand standards.
• Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures.
• Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service.
• Beverage knowledge and bar experience.
• Lead all front-of-house operations during assigned shifts.
• Ensure consistent execution of KPOT’s interactive dining model.
• Monitor table turns, wait times, and guest flow.
• Address and resolve guest concerns promptly and professionally.
• Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance.
• Partner closely with the Operations Manager to ensure alignment on KPIs, labor targets, and brand compliance.
• Additional responsibilities as assigned.

Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Ability to lift and carry up to 25–50 pounds.
• Frequent bending, reaching, and repetitive movements in a fast-paced environment.
• Ability to work in varying conditions, including heat, cold, and noise.
• Must be able to work a flexible schedule, including evenings, weekends, and holidays.

Essential Functions:

• 2+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision.
• Hold a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards.
• Proficient in POS systems (specifically Toast), scheduling software, inventory/purchasing platforms, streamlining daily operations.
• Demonstrates clear, high-level communication skills to effectively lead teams and enhance guest satisfaction.
• Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs.
• Have a passion for delivering world-class service at every touchpoint.
• Comfortable working around grills and hot cooking surfaces.