Assistant Manager

Provo, UT, USA|

Job Overview

Compensation

Salary

Range $38,000.00 - $46,000.00

Benefits

Employee Discounts

free uniforms

Opportunity for advancement

Paid Time Off

Training and Development

Wellness resources

Dental Insurance

Health Insurance

Vision Insurance

Job Description

Village Inn - Walker Group is a renowned and expansive Restaurant Franchise Hospitality Group with a rich history spanning six decades and three generations of a dedicated family. The company operates over 40 locations across 11 states, showcasing a widespread presence and influence in the industry. Known for its commitment to quality, exceptional guest service, and employee satisfaction, Village Inn - Walker Group emphasizes a culture where the well-being of its employees and guests are interconnected to create a memorable dining experience. The company upholds a tradition of hospitality excellence, driven by family values and a strong focus on community engagement. Its diverse team ensures that each location maintains the high standards expected from such a long-standing brand, while also encouraging innovation and growth within the franchise system. Village Inn - Walker Group offers a stable yet dynamic work environment for individuals passionate about the restaurant industry, whether they are at the start of their careers or looking to advance into managerial roles. The company fosters an inclusive atmosphere where teamwork, respect, and development opportunities are fundamental pillars of success. Employees benefit from comprehensive training, advancement possibilities, and access to wellness resources in a setting that values integrity and enthusiasm.

The Restaurant Manager role at Village Inn - Walker Group is designed for an experienced professional dedicated to operational excellence and guest satisfaction. This position is responsible for overseeing the daily operations of the restaurant, ensuring all aspects from service quality to financial performance are managed effectively. The ideal candidate will take a hands-on leadership approach, actively engaging with staff and guests to maintain a positive work environment and high standards. Operational leadership includes managing opening and closing procedures, maintaining cleanliness, and ensuring smooth service flow. As a team leader, the Restaurant Manager will recruit, train, and evaluate the team, promoting collaboration and professional growth. Customer service is paramount, requiring quick resolution of guest concerns and maintaining favorable reviews. Cost control and inventory management are also crucial responsibilities, helping to sustain profitability and operational efficiency. Financial oversight involves working closely with the General Manager to meet budget targets and maximize revenue. Additionally, the manager will ensure compliance with relevant health, safety, and labor regulations. This salaried full-time position offers a competitive annual salary range of $38,000 to $46,000, reflecting the importance of the role and its impact on the restaurant's success in a fast-paced, multi-location environment. Interested candidates will find a rewarding opportunity to contribute to a well-established hospitality brand while developing their career in restaurant management.

Job Requirements

Minimum of 2 years experience in restaurant management
Ability to lead and train teams effectively
Knowledge of food and beverage industry
Excellent interpersonal skills
Willingness to work flexible hours including weekends and holidays
Physical stamina to stand for long periods and lift up to 50 pounds
Familiarity with reservation systems
Strong problem-solving skills

Job Qualifications

Minimum of 2 years' experience in restaurant management preferably in a high-volume service-focused environment
Strong leadership skills with proven ability to train teams and lead effectively
Extensive knowledge and interest in food and beverage including a solid understanding of wine beer and spirits
Excellent interpersonal and communication skills capable of building strong relationships with guests staff and vendors
Ability to work a flexible schedule including early mornings late nights weekends and holidays at multiple locations as needed
Physical ability to stand for extended periods and lift up to 50 pounds as required
Experience with modern reservation systems and familiarity with the local dining scene
Demonstrated problem-solving abilities with a keen attention to detail and ability to handle multiple tasks simultaneously

Job Duties

Manage daily restaurant operations ensuring smooth service and high standards of quality and cleanliness
Oversee opening and closing procedures including pre-shift preparations and end-of-day financial reconciliations
Lead motivate and manage both hourly and management staff fostering a culture of teamwork and respect
Conduct hiring training and performance evaluations to develop a high-performing team
Ensure all guests receive exceptional service responding promptly and effectively to guest feedback resolving any issues to maintain high customer satisfaction
Perform regular inventories and manage food beverage and supply orders to ensure proper stock levels while controlling costs
Assist the General Manager in meeting financial objectives managing costs and driving sales to achieve or exceed budgeted goals
Ensure compliance with all local state and federal regulations concerning health safety and labor requirements