Assistant Restaurant Manager

Hickory Tavern; Hickory (NC); On-site; USD 42,000 - 54,000; Full time

Job summary

The Hickory Tavern in Hickory, NC is seeking an Assistant Manager to support the General Manager in delivering exceptional guest service, controlling costs, and driving sales.

You will lead front- and back-of-house teams, manage scheduling, inventory, payroll, and training, while maintaining brand standards and a welcoming atmosphere. This role requires 2–4 years in hospitality with 1–2 years in supervision; ServSafe or equivalent training is required.

Qualifications

• 2-4 years in hospitality with 1-2 years in a supervisory role.
• Strong knowledge of daily restaurant operations, scheduling, labor, and inventory.
• Proficient in POS systems and Microsoft Office; ServSafe or equivalent training required.

Responsibilities

• Coordinate front-of-house and back-of-house operations.
• Coach and discipline employees on performance and attendance.
• Ensure outstanding customer service and handle complaints with GM.
• Maintain merchandising standards and inventory levels.
• Plan daily goals, tasks, and assignments and follow up.
• Oversee accounting tasks: funds, deposits, payroll, and balance.
• Attend required meetings and report to General Manager.

Skills

Leadership

Team development

Guest relations

Operations management

Budgeting

HR compliance

Education

ServSafe Certification

Tools

POS systems

Microsoft Office

Cloud-based tools

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.

Requirements

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.