Assistant Manager

Cary, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible schedule

Professional Development

Job Description

This job position is with a dynamic and customer-focused restaurant dedicated to delivering exceptional dining experiences through quality food, outstanding service, and a welcoming atmosphere. This establishment prides itself on maintaining high standards of cleanliness, food preparation, and guest satisfaction while fostering a positive work environment for its employees. The restaurant operates within a fast-paced hospitality industry where customer service excellence, operational efficiency, and team leadership are critical to its success. The role advertised is a management-level position aimed at overseeing and coordinating various operational aspects to ensure the restaurant meets and exceeds its objectives in sales, service quality, employee retention, and overall guest satisfaction.

The key responsibilities of this role include managing and leading staff training programs to ensure each team member understands the policies, procedures, and standards necessary for achieving the restaurant's goals. The manager will play a pivotal role in creating a friendly and courteous service environment where guests feel valued and welcomed at all times. Maintaining consistent food quality and adherence to recipe and portioning guidelines is essential, as well as ensuring cleanliness and sanitation meet strict regulatory and company standards. Financial management duties such as cash control and reconciliation are required to align with the restaurant's cash handling policies.

This leadership position demands a proactive approach in staffing, scheduling, performance appraisal, and disciplinary actions following company guidelines and legal regulations. The manager will also be responsible for equipment maintenance oversight and receiving inventory checks to guarantee operational efficiency. Communication with the General Manager is vital for providing advice and suggestions to improve restaurant operations continually. The role requires dedication, stamina, and an understanding of health, safety, and labor laws relevant to the industry. This full-time managerial opportunity offers the chance to develop professionally while contributing to a thriving restaurant environment focused on team success and outstanding guest experiences.

Job Requirements

Be 21 years of age
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions
Possess excellent basic math skills and have the ability to operate a cash register or POS system
Be able to work in a standing position for long periods of time (up to 12 hours)
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Must have the stamina to work 50 to 60 hours per week
Must have valid Servsafe certificate

Job Qualifications

Be 21 years of age
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions
Possess excellent basic math skills and have the ability to operate a cash register or POS system
Must have valid Servsafe certificate

Job Duties

Understand completely all policies, procedures, standards, specifications, guidelines and training programs
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
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 and cleanliness through training of employees and creating a positive, productive working environment
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
Make employment and termination decisions consistent with General Manager guidelines for approval or review
Fill in where needed to ensure guest service standards and efficient operations
Continually strive to develop your staff 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
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Provide advice and suggestions to General Manager as needed