Hospitality Lead: Assistant Manager, Guest Experience

Tommy's Tavern+ Tap Wayne; Wayne (NJ); On-site; USD 55,000 - 75,000; Full time

Job summary

Tommy's Tavern + Tap Wayne, part of Triple T Hospitality, is seeking an Assistant Manager to lead front-of-house teams, uphold service standards, and ensure policy compliance.

The role emphasizes coaching staff, scheduling, performance reviews, health and safety, and contributing to guest satisfaction, quality, and sales goals.

A proven track record in high-volume restaurant management and the ability to mentor staff are essential.

Qualifications

• Minimum 2-5 years of high volume full service restaurant management experience.
• Strong communication and interpersonal skills.
• Ability to lead by example and foster a team-oriented environment.
• Solid understanding of restaurant operations and guest service best practices.
• Ability to multitask and remain calm under pressure in a fast-paced environment.
• Passion for hospitality and a commitment to excellence.
• Willingness to learn and grow within the company.

Responsibilities

• Manage front-of-house staff and ensure service quality.
• Supervise, coach, and motivate FOH/BOH staff to maintain high performance and morale.
• Schedule, coordinate, and assign activities to FOH staff.
• Administer fair, prompt, and consistent corrective actions for policy violations.
• Develop and mentor team members across all areas.
• Oversee payroll accuracy and monitor profit & loss statements.
• Execute opening, mid-shift, and closing procedures effectively.
• Achieve company objectives in service, quality, and sales.
• Maintain a safe and efficient working environment.
• Ensure adherence to health, safety, fire, and labor regulations.

Skills

Leadership

Communication

Staff coaching

Team motivation

Operations knowledge

Guest service

Multitasking

Calm under pressure

Hospitality passion

Willingness to learn

Job description

Tommy's Tavern + Tap Wayne, part of Triple T Hospitality, is seeking an Assistant Manager to lead front-of-house teams, uphold service standards, and ensure policy compliance.

The role emphasizes coaching staff, scheduling, performance reviews, health and safety, and contributing to guest satisfaction, quality, and sales goals.

A proven track record in high-volume restaurant management and the ability to mentor staff are essential.