WE ARE LOOKING FOR AN ENERGETIC, EXPERIENCED RESTAURANT LEADER TO JOIN OUR AMAZING TEAM!

For this position, you will need a minimum of 3-5 years in full-service restaurant leadership.  Exceptional leadership in all aspects of both heart of house and front of house.

This position expectations are for nights/weekends and holidays.

Must - must - must be a team player, titles are secondary in our culture--teamwork is first and foremost.

$50k-$60k/year--based on experience.

We are pleased to share the benefit options that we offer:

Paid Time Off 401K Investment Associate Development Plan Opportunities Internal Promotion Opportunities Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options Associate Travel Program Discounts

Summary of Position:

Restaurant Assistant Manager

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

This is a working position and hours must be flexible to meet the demands of the business. That includes weekends, nights, holidays etc. Ensures prompt, friendly service according to company guidelines; is guest driven. Exhibits a professional image. Completes duties of the General Manager in his/her absence. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Enforces alcohol awareness on a shift to shift basis. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop associates in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Corrects unsafe practices or conditions.