Assistant Restaurant Manager

Middleton Place; Bluffton (SC); On-site; USD 35,000 - 65,000; Full time

Job summary

An established industry player is seeking a dedicated Restaurant Manager to lead and inspire a team in delivering exceptional guest experiences. This role involves overseeing daily operations, ensuring compliance with health and safety regulations, and fostering a positive work environment. You will be responsible for training staff, managing cash handling procedures, and maintaining high standards of food quality and service. If you're passionate about the hospitality industry and have a knack for leadership, this opportunity offers a vibrant and rewarding atmosphere to grow your career while making a significant impact on guest satisfaction and team morale.

Benefits

Health Insurance

Supplemental Insurance

Discounts at sister restaurants

Opportunities for advancement

Qualifications

• Must be 21 years or older with experience in food service.
• Excellent mathematical skills and cash handling abilities required.

Responsibilities

• Oversee restaurant staff and ensure guest satisfaction.
• Control cash receipts and manage food quality standards.
• Train employees and maintain cleanliness and sanitation.

Skills

Front-of-the-house operations

Cash handling

Point-of-sale system operation

Mathematical skills

Staff training and management

Education

High School Diploma

Experience in food and beverage industry

Tools

Point-of-sale system

Job description

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

• Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure that 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.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• 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.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• 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.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.

Minimum Qualifications

• Must be 21 years of age or older.
• One or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry preferred.
• Able to understand and speak using the predominant language(s) of guests.
• Excellent basic mathematical skills.
• Able to handle money and operate a point-of-sale system.
• Able to work in a standing position for long periods of time (up to 5 hours).
• Able to work while walking for long periods of time (up to 4 hours).
• Able to reach, bend, kneel/squat, stoop and frequently lift up to 50 pounds.
• Ability to maneuver the dining room and kitchen areas, which may include tight spaces.
• Stamina for high volume service and walk for long periods of time.
• Use hands to handle, control, or feel objects.
• Frequent bending or twisting of the body.
• Must maintain a neat, clean and well-groomed appearance.
• Stamina and availability to work 50-55 hours per week, available days, nights, weekends and holidays.
• Must be eligible to work in the United States.

ABOUT THE ORGANIZATION
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Benefits

• Health Insurance for qualified individuals.
• Supplemental Insurance for full-time and part-time employees.
• Discounts at all of the SERG sister restaurants.
• Opportunities for advancement.