Restaurant Operations Lead & Guest Experience

Brothers Bar & Grill; State College (Centre County); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Group Health Plans - 50% of premium

Dental Plan - available 90 days post-h

401K - available after 1 year

6 paid vacation days per calendar year

Additional week's salary on promotion/

Growth opportunities across 10 states

Job summary

Brothers Bar & Grill is seeking a Restaurant Assistant Manager to work closely with the General Manager in all aspects of restaurant operations, including hiring, training, scheduling, quality food presentation and delivering exceptional guest experiences.

You will oversee both Front of House and Back of House operations, interview and coach staff, manage schedules, and lead by example while ensuring policy compliance and guest satisfaction.

Qualifications

• Two+ years of bartending or serving in full-menu restaurants.
• At least one year managerial or supervisory experience in restaurant industry.
• Desire to grow as a leader and continuously improve.

Responsibilities

• Oversee Front of House and Back of House operations as directed by GM.
• Interview, train and coach Front of House team members.
• Handle related fiscal management processes.
• Assist in developing crew schedules.
• Provide leadership and be a role model for staff.
• Cover serving and bartending shifts as needed.
• Address and resolve guest concerns.
• Oversee large party bookings, events and promotions.
• Ensure outstanding guest engagement and high-quality plate presentation.
• Set high expectations for staff performance and ensure policies are followed.

Skills

Bartending/Serving experience

Managerial/ Supervisory experience

Leadership and coaching mindset

Job description

Brothers Bar & Grill is seeking a Restaurant Assistant Manager to work closely with the General Manager in all aspects of restaurant operations, including hiring, training, scheduling, quality food presentation and delivering exceptional guest experiences.

You will oversee both Front of House and Back of House operations, interview and coach staff, manage schedules, and lead by example while ensuring policy compliance and guest satisfaction.