Assistant Restaurant Manager

Leal Vineyards; Morgan Hill (CA); On-site; USD 70,000 - 80,000; Full time

Job summary

Leal Vineyards in Morgan Hill is seeking an Assistant Restaurant Manager. This role involves overseeing daily operations while ensuring all employees perform their duties and maintain high standards of guest service.

The ideal candidate will have a minimum of 4 years of restaurant experience, including 2 years in management, and proficiency in food planning, technology, and personnel management. A ServSafe Food Protection Manager's Certificate is required.

Qualifications

• Minimum of 4 years of restaurant experience, including 2 years in management.
• Proficient in food handling and restaurant operations.
• Current California Driver License with a satisfactory driving record.

Responsibilities

• Oversee daily restaurant operations and staff performance.
• Ensure compliance with health and safety regulations.
• Provide excellent customer service and resolve complaints.

Skills

Food planning and preparation

Personnel management

Technology skills

Customer service

Education

Current ServSafe Food Protection Manager's Certificate

Tools

MS Word

Excel

MICROS

TOAST

E-Time

Job description

Job Details

Job Location: Mohi Farm - Morgan Hill, CA 95037

Position Type: Full Time

Salary Range: $70,000.00 - $80,000.00

Job Category: Restaurant - Food Service

Inspired and framed by the natural beauty of the central coast region of California, the Léal hospitality group is a one‑of‑a‑kind collection of carefully curated properties located in Morgan Hill and Hollister. The collection represents a dynamic array of urban and rural assets, including restaurants, wineries, event venues, as well as full and select service boutique hotels that are dedicated to creating unique and memorable experiences for our guests. Whether your goal is to spend an evening dining and staying in comfort, hosting a wedding or corporate event for several hundred people, each of our properties delivers the ultimate hospitality experience while inspiring our guests to sip, savor and celebrate all of life's little everyday and once in a lifetime special occasions.

The Assistant Restaurant Manager is responsible for overseeing all restaurant daily operations and ensuring that employees are performing their duties and that all staff are trained and held accountable. The Assistant Restaurant Manager also helps manage special events, banquets, and reservations.

Essential Job Functions

General

• Assist management with overseeing and managing all areas of the restaurant as needed.

Financial

• Adhere to company standards and service levels to minimize costs, including labor costs.
• Assist with all financial (invoices, reporting) and personnel/payroll-related administrative duties, ensuring they are completed before approval by the AGM.

Food Safety and Service and Restaurant Cleanliness

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure health and safety for customers and employees.
• Ensure consistent high quality of food service.
• Investigate and resolve complaints concerning food quality and service.
• Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.

Guest Service

• Ensure positive guest service in all areas and respond to complaints, taking appropriate action to retain dissatisfied guests.
• Maintain customer service standards and satisfaction in collaboration with all restaurant managers.

Operational Responsibilities

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Implement proper security procedures to protect employees, guests, and company assets.
• Maintain a safe working and guest environment to reduce risk of injury and accidents; complete accident reports promptly.
• Report all injuries promptly to the AGM.
• Follow procedures to maintain safety and security of all employees, customers, and company assets.

Personnel

• Enforce all labor laws (federal, state, and local).
• Provide direction to employees regarding operational and procedural issues using developed SOPs.
• Assist with interviewing applicants for non‑exempt positions and conduct new hire onboarding and orientation.
• Maintain accurate staffing plans and prepare schedules to ensure the restaurant is staffed for all shifts.
• Increase effectiveness and productivity through training, recruiting, selecting, coaching, and counseling employees.
• Ensure employees receive required breaks and meal periods.
• Train and develop employees by providing ongoing feedback and establishing performance expectations.
• Assist with implementation of departmental policies, goals, objectives, and procedures.

Qualifications

• Minimum of 4 years of restaurant experience, with at least 2 years in a management position.
• Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
• Strong technology skills, including MS Word, Excel, MICROS, TOAST, E‑Time.
• Current California Driver License with a satisfactory driving record.
• Current ServSafe Food Protection Manager's Certificate.
• Ability to remain calm under pressure and resolve problems in a fast‑paced environment.
• Maintain a neat, professional appearance, be well-groomed and well-spoken.
• Work cohesively with coworkers as part of a team and communicate tactfully with all employees.
• Capable of performing all front‑of‑house functions within the restaurant.