Restaurant Operations Lead: Guest Experience & Training

Gator's Dockside Group; Jacksonville (FL); On-site; USD 42,000 - 64,000; Full time

Job summary

Gator's Dockside Group is seeking an Assistant Manager to support the General Manager and corporate office in daily restaurant operations in Jacksonville, FL. The AM will uphold policies, manage staff, ensure safety and cleanliness, and communicate effectively with the team to deliver a top dining experience.

The ideal candidate will maintain a current manager food safety certification, oversee cash handling, and coordinate with the kitchen to maintain proper food pars and HACCP records, while

Qualifications

• Current manager food safety certification.

Responsibilities

• Assist the General Manager and the corporate office in daily restaurant duties and uphold all policies and procedures.
• Maintain all standards as set by the GM and corporate office and communicate clearly with the staff.
• Use the managers log book to document safety or employee concerns and upcoming events.
• Train and develop new and existing employees and document disciplinary conversations.
• Complete projects assigned by the GM or corporate office and assign projects to hourly staff and follow up.
• Interact with management and hourly staff to ensure guests have an excellent dining experience.
• Assist the Kitchen Manager in maintaining proper food pars and cleanliness and complete required paperwork (line checks, HACCP logs, prep sheets).
• Be able to temporarily fill in or assist hourly staff during busy shifts.

Job description

Gator's Dockside Group is seeking an Assistant Manager to support the General Manager and corporate office in daily restaurant operations in Jacksonville, FL. The AM will uphold policies, manage staff, ensure safety and cleanliness, and communicate effectively with the team to deliver a top dining experience.

The ideal candidate will maintain a current manager food safety certification, oversee cash handling, and coordinate with the kitchen to maintain proper food pars and HACCP records, while