REstaurant Assistant Manager LAPPER

CoralTree Hospitality; San Diego (CA); On-site; USD 71,000 - 81,000; Full time

Job summary

The role requires 3+ years in hospitality F&B, 2+ years supervisory experience, and certifications like Food Handler and TIPS. Flexible schedule and a hands-on leadership style are essential for success in a fast-paced environment.

Qualifications

• High school diploma or equivalent; college degree preferred.
• Minimum of 3 years of food & beverage experience in high-volume operations.
• At least 2 years of supervisory or leadership experience in hospitality.
• Valid Food Handler and TIPS Certification required.
• Strong computer skills, including Microsoft Office and POS systems.
• Excellent communication, coaching, and conflict-resolution skills.
• Highly organized and detail-oriented in a fast-paced environment.
• Flexible schedule including weekends, evenings, and holidays.

Responsibilities

• Provide outstanding customer service to guests and team members at all times.
• Lead, coach, and motivate the outlet teams to consistently meet service standards.
• Assist in the preparation of budgets, forecasts, and performance reports.
• Monitor cleanliness, physical atmosphere, and setup of all assigned F&B areas.
• Take initiative in executing creative promotions, events, and upsell strategies.
• Maintain high hygiene and sanitation standards in compliance with health regulations.
• Track daily revenue and labor performance; analyze variances and identify solutions.
• Assist with supply ordering, inventory management, and cost control measures.
• Supervise and evaluate staff performance, appearance, and professional conduct.
• Conduct performance reviews and assist in training and career development.
• Support recruiting, hiring, onboarding, and new hire paperwork in partnership with HR.
• Promote a safe, clean, and positive work environment across all outlets.
• Facilitate pre-shift briefings, team meetings, and consistent communication.
• Resolve guest concerns and service issues promptly and effectively.
• Maintain knowledge of food & beverage trends, products, and service techniques.
• Collaborate with other departments to support resort-wide initiatives.

Skills

Leadership

Customer service

Communication

Coaching

Organization

Education

High school diploma or equivalent

College degree preferred

Food Handler Certification

TIPS Certification

Tools

Microsoft Office

POS systems

Job description

Overview

Where every plate tells a story, every drink starts a conversation, and every leader makes a difference. The

Overview

Where every plate tells a story, every drink starts a conversation, and every leader makes a difference. The Assistant Manager at LAPPER plays a vital leadership role in supporting the General Manager with the day-to-day operations of one of Town and Country Resort's most dynamic dining destinations. This position is responsible for delivering exceptional guest experiences, driving team performance, and contributing to the restaurant's operational and financial success. The Assistant Manager leads by example, fostering a culture of hospitality, accountability, and teamwork while ensuring the highest standards of food quality, service, cleanliness, and efficiency. The ideal candidate is an energetic, hands-on leader with a passion for hospitality, a commitment to developing others, and the ability to thrive in a fast-paced, high-volume environment. #towncountrySD Payscale: $71,000.00 - $81,000.00

Responsibilities

• Provide outstanding customer service to guests and team members at all times.
• Lead, coach, and motivate the outlet teams to consistently meet service standards.
• Assist in the preparation of budgets, forecasts, and performance reports.
• Monitor cleanliness, physical atmosphere, and setup of all assigned F&B areas.
• Take initiative in executing creative promotions, events, and upsell strategies.
• Maintain high hygiene and sanitation standards in compliance with health regulations.
• Track daily revenue and labor performance; analyze variances and identify solutions.
• Assist with supply ordering, inventory management, and cost control measures.
• Supervise and evaluate staff performance, appearance, and professional conduct.
• Conduct performance reviews and assist in training and career development.
• Support recruiting, hiring, onboarding, and new hire paperwork in partnership with HR.
• Promote a safe, clean, and positive work environment across all outlets.
• Facilitate pre-shift briefings, team meetings, and consistent communication.
• Resolve guest concerns and service issues promptly and effectively.
• Maintain knowledge of food & beverage trends, products, and service techniques.
• Collaborate with other departments to support resort-wide initiatives.

Qualifications

• High school diploma or equivalent required; college degree preferred.
• Minimum of 3 years of food & beverage experience in high-volume operations.
• At least 2 years of supervisory or leadership experience in hospitality.
• Valid Food Handler and TIPS Certification required.
• Strong computer skills, including Microsoft Office and POS systems.
• Excellent communication, coaching, and conflict-resolution skills.
• Highly organized, detail-oriented, and able to thrive in a fast-paced environment.
• Positive, professional demeanor with a strong sense of accountability.
• Flexible schedule including weekends, evenings, and holidays.

Physical Requirements

• Standing/Walking: Must be able to stand and walk for extended periods (up to 8–10 hours per shift), including navigating large resort spaces and event areas.
• Lifting/Carrying: Frequently required to lift and carry items up to 25 pounds (e.g., trays, beverage boxes, supplies); occasional lifting up to 50 pounds may be necessary.
• Bending/Kneeling/Crouching: Regular bending and kneeling to inspect outlets, assist with setups, or retrieve items from storage.
• Pushing/Pulling: Occasionally required to push or pull banquet carts, beverage dispensers, or furniture.
• Reaching: Frequent reaching above shoulder height and below waist level during setups or inspections.
• Environmental Exposure: Indoor and outdoor working conditions, including exposure to kitchen equipment, noise, varying temperatures, and crowded event spaces.