Manager

Position Title: Manager

FLSA Classification: Exempt

Reports To: General Manager & Owner

Department: Restaurant Operations

Job Summary:

The Assistant Manager is responsible for supporting the General Manager in overseeing all aspects of restaurant operations, including guest service, food and beverage quality, personnel management, financial performance, and compliance with all applicable laws and regulations. The Assistant Manager must create and maintain a culture of excellence and ensure the restaurant delivers an exceptional dining experience to every guest.

Supervisory Responsibilities:

Directly supervises all restaurant personnel including servers, bartenders, hosts, and kitchen staff in the absence of the General Manager.

Essential Functions / Major Responsibilities:

• Support the General Manager in leading, coaching, and mentoring restaurant team members to achieve high performance and a positive guest experience.

• Assist in creating and maintaining an environment of operational excellence, cleanliness, and safety.

• Contribute to the development and implementation of effective restaurant marketing strategies to drive revenue and increase guest counts.

• Support the General Manager in achieving financial targets by managing food and labor costs and monitoring restaurant P&L performance.

• Ensure compliance with all federal, state, and local laws and regulations, including food safety and liquor licensing.

• Maintain effective communication with restaurant owner/operator and other stakeholders.

• Continuously improve restaurant operations by implementing best practices and operational improvements.

• Assist in managing inventory and ordering of food, beverages, and supplies to ensure adequate stock levels.

• Contribute to planning and executing restaurant events and promotions to drive guest engagement and increase revenue.

• Maintain a positive and professional image of the restaurant in the community.

Required Skills / Abilities / Competencies:

• Strong leadership and interpersonal skills with a customer-first mentality.

• Excellent organizational and time-management skills with a high attention to detail.

• Strong financial acumen and ability to manage a P&L statement.

• Ability to work under pressure and handle multiple tasks simultaneously.

• Proficient in Microsoft Office and other restaurant management software.

• Strong problem-solving and decision-making skills.

• Excellent written and verbal communication skills.

• Ability to work a flexible schedule including evenings, weekends, and holidays.

Education and Experience:

• Bachelor's degree in business, hospitality, or related field preferred.

• Minimum of 2 years of restaurant management experience.

• ServSafe Certification required.

• Knowledge of local and state liquor licensing laws.

Work Environment:

• The environment requires the team member to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions.

• Required to work weekends and irregular hours.

• Requires working under stressful conditions.

• Required to work extra weekends for special events.

• Must be able to work safely in a noisy area.

• Physical Requirements:

• Must be physically able to audit/inspect store sites, including walking properties, bending, stretching, squatting, and kneeling.

• Must stand for long periods, 6 to 10 hours a day.

• You must be able to get on a ladder and reach.

• Must lift 25 to 40 pounds at a time.

• Requires maintenance of the restaurant, changing light bulbs, air filters, and any additional task.

Travel Required:

• Occasional travel for management meetings

Other Duties:

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the team member for this job. Duties, obligations, and activities may change at any time, with or without notice.