Assistant Manager (Restaurant Manager)

Location: Santa Rosa, CA
  • 1-year restaurant management experience or 1 year in a supervisory position
  • Basic computer / literacy
  • Excellent verbal and written communication skills
  • Ability to work evenings, weekends and most holidays

Job Summary:
  • The Assistant Manager embodies the “culture” of the restaurant with a cheerful, task oriented attitude. S/He must be diplomatic and facilitate the smooth flow of quality food service by anticipating challenges. The Assistant Manager’s principal functions are to assist the G.M. to plan, organize, supervise and evaluate the work of the supervisors and service personnel.
  • The Assistant Manager possesses superior human relations and management skills, manifesting itself in the ability to proactively train staff members, organize the workload, and direct the service staff in the capacity of team captain.
  • The Assistant Manager is accountable to the General Manager. S/He must work closely in cooperation with the Main Office and the management staff.
  • The Assistant Manager possesses superior technical food preparation, dining room service, beverage service and sales skills, enhanced by experience.
  • In addition to these skills and knowledge, the Assistant Manager must possess a true understanding of the desired culture, motivational techniques, and managerial skills; service presentation of products which appeal to the demands of the local restaurant market; and finally, a basic awareness of electronic control equipment and cost controlling techniques.
  • The Assistant Manager ensures the interior and exterior surroundings are safe, clean and professional
  • The Assistant Manager participates in the development of the operating budget for the restaurant, within the guidelines established by the Director of Operations and the Chief Financial Officer and, with the G.M., operates the establishment within the budget.
  • The Assistant Manager, in concert with the Training Coordinator, is responsible for the operation and results of the staff level training program

Responsibilities and Duties
Personnel Management and Labor Cost Control:
  • Maintaining labor cost within budget
  • Forecasting and scheduling
  • Participates in hiring selection
  • Employee Orientation
  • Training
  • Evaluations
  • Disciplinary action
  • Turnover reduction
  • Side work checklist updating
  • Restaurant’s “Culture”
  • Communication
April A. Estes
Senior Recruiter
720-439-2609 Direct
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