Assistant Restaurant Manager

Socket.dev; Gastonia (NC); On-site; USD 42,000 - 60,000; Full time

Job summary

Hickory Tavern in Gastonia, NC, is seeking an Assistant Manager to support the General Manager in delivering outstanding guest experiences, driving sales, and managing daily operations.

Responsibilities include coordinating front- and back-of-house, coaching staff, controlling inventory and expenses, ensuring food safety, and reporting to district leadership. Hours vary, including weekends and holidays, with opportunities to grow within the restaurant group.

Qualifications

• 2–4 years in hospitality or restaurant ops, with 1–2 years in supervisor role.
• Strong knowledge of scheduling, labor, inventory, budgeting, guest relations.
• Proficiency with POS systems; MS Office; ServSafe or equivalent food safety training required.

Responsibilities

• Coordinate front- and back-of-house operations.
• Coach and discipline team on performance and attendance.
• Ensure outstanding customer service and resolve complaints.
• Manage merchandising, inventory, and display standards.
• Plan daily goals, assign tasks, and ensure completion.
• Oversee policies, funds, deposits, payroll, and inventory.
• Attend required meetings.

Skills

Hospitality leadership

Staff development

Sales focus

Education

ServSafe Certification

Tools

POS systems

Microsoft Excel

Microsoft Outlook

Job description

Join the Hickory Tavern Team – Where Great Food, Sports, and Community Come Together

At Hickory Tavern, we’re more than just a restaurant, we’re a neighborhood gathering spot where guests come to enjoy craveable food, cold drinks, and the excitement of game day. Since 1997, we've been the Carolinas' go-to destination for families, friends, and sports fans alike. Whether you're looking for a part-time gig or a long-term career, we offer a fun, supportive environment where you can grow, connect, and truly make an impact. Come as you are, we’re made for everyone.

Summary

The Assistant Manager is responsible for assisting the General Manager of the restaurant in establishing and maintaining customer service. The position is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising, inventory control and genuine heartfelt hospitality. Must be flexible to work varying hours and shifts, including early mornings, late nights, weekends, and holidays.

Essential Functions

• Coordinates efforts between the front of the house and the back of the house.
• Coaches, counsels and discipline employees on performance, service and attendance issues.
• Ensures that each customer receives outstanding service by providing a customer friendly environment which includes greeting and acknowledging every customer, maintaining outstanding standards, solid product knowledge and all other components of customer service. Report on any customer complaints to the General Manager as well as the District Manager.
• Maintains all merchandising standards, display presentation, signing standards and monitor inventory levels.
• Plans and assigns daily goals, tasks and assignments. Assure proper completion through follow-up.
• Maintains adherence to all Company policies and procedures.
• Manages all accounting tasks including management of funds (count drawer in the morning, take deposits to the bank, take cash out from servers, balance funds at closing), receiving (check in shipments and put away), inventory (place orders) and payroll (figure labor yield and percentage and communicate such to the District Manager).
• Any other duties assigned by the General Manager.
• Report to required meetings.

Qualifications

• 2-4 years in the hospitality or restaurant industry, including 1-2 years in a supervisory or management role, with a proven ability to lead teams, develop talent, and drive performance.
• Deep understanding of daily restaurant operations. Scheduling, labor and inventory management, budgeting, guest relations, and adherence to food safety and HR standards.
• Proficient in POS systems, Microsoft Office (Excel, Outlook), and cloud-based tools; ServSafe Certification or equivalent food safety training required or must be obtained.