REQUIREMENTS:

• Proven experience in a supervisory or assistant management role within the restaurant industry, with a strong understanding of restaurant operations.
• Leadership and interpersonal skills, with the ability to motivate and inspire team members.
• Knowledge of food safety regulations and best practices in food handling.
• Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
• Flexibility to work various shifts, including evenings, weekends, and holidays as required.

EDUCATION AND CERTIFICATION:

• High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred).
• Certification in food safety (e.g., ServSafe) is advantageous.

PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move around the restaurant environment for extended periods.
• Lift and carry objects weighing up to 25 pounds.
• Work in a fast-paced and sometimes stressful environment.

• Operational Leadership:
• Assist the restaurant general manager in overseeing daily operations, including opening and closing procedures, cash handling, and managing shifts.
• Monitor and maintain restaurant cleanliness, sanitation standards, and adherence to food safety regulations.
• Ensure efficient use of resources and equipment to maximize profitability and minimize waste.
• Team Management and Development:
• Supervise and train restaurant crew members and shift managers, providing guidance, feedback, and coaching to enhance performance and foster a positive work environment.
• Assist in scheduling shifts and managing staffing levels to meet customer service and operational needs.
• Conduct performance evaluations and recommend disciplinary actions as needed in collaboration with the restaurant manager.
• Customer Satisfaction:
• Ensure exceptional customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
• Monitor service quality and ensure all team members uphold customer service standards and brand expectations.
• Financial Management:
• Assist in managing restaurant finances, including monitoring sales and expenses, controlling costs, and achieving financial targets.
• Prepare and analyze financial reports, such as sales reports, inventory, and labor costs, to identify opportunities for improvement.
• Inventory and Supply Chain Management:
• Manage inventory levels and order supplies to meet operational needs and minimize shortages.
• Ensure proper storage, rotation, and usage of food and beverage products to maintain quality and freshness.
• Compliance and Safety:
• Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures.
• Conduct regular inspections and audits to maintain restaurant cleanliness, safety, and operational standards.
• Communication and Collaboration:
• Communicate effectively with the restaurant manager, staff members, and corporate headquarters to convey operational updates, performance metrics, and challenges.
• Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.