Assistant Restaurant Manager

Hartford, CT, USA|Onsite

Job Overview

Compensation

Salary

Range $65,000.00 - $70,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

Employee meal discounts

Job Description

The hiring establishment is a dynamic and reputable restaurant committed to delivering outstanding dining experiences to its guests. This restaurant is known for its exceptional service, high-quality food, and vibrant atmosphere, making it a preferred destination for both locals and visitors. As part of a larger hospitality group or independently owned, the restaurant prides itself on a team-oriented environment where every staff member plays a crucial role in achieving overall success. The company fosters a culture of professionalism, respect, and excellence, believing that the foundation of a great service experience starts with a well-trained and motivated team.

The role available is that of an Assistant Manager, a pivotal position within the restaurant's management team. This is a full-time onsite position requiring a highly dedicated individual prepared to work approximately 45-55 hours per week, including evenings, weekends, holidays, and possibly during major company events. Remote work options are not available. The Assistant Manager supports the General Manager (GM) and Assistant General Manager (AGM) by leading and supervising hourly staff while ensuring that the restaurant meets its financial, operational, and customer service goals.

Responsibilities of the Assistant Manager include overseeing hiring, onboarding, and training processes, ensuring staff compliance with company policies and regulatory standards. This role requires active management of day-to-day operations such as cash handling, inventory management, scheduling labor to optimize productivity aligned with sales targets, and maintaining overall cleanliness and appearance of the facility. In addition, the Assistant Manager is responsible for conducting pre-shift meetings to boost team engagement and preparing end-of-shift reports for financial and operational analysis.

The position also involves direct collaboration with event teams to support the execution of special events, representing the company’s brand in community engagement efforts, and driving marketing initiatives that promote business growth. The Assistant Manager must ensure adherence to food safety, labor laws, and security policies while fostering a positive working environment characterized by teamwork and employee development.

Success in this role demands strong leadership skills, effective communication, and the ability to multitask in a fast-paced, dynamic restaurant setting. The ideal candidate demonstrates proficiency in accounting software, POS systems, data analysis, and human resources management. This person must be capable of evaluating staff performance constructively, implementing disciplinary measures when necessary, and motivating the team towards operational excellence.

Overall, the Assistant Manager acts as a critical link between management and hourly employees, ensuring smooth restaurant operations, excellent guest satisfaction, and profitable business outcomes. This position offers an excellent opportunity for professionals seeking to advance their career in hospitality management within a supportive and growth-oriented company.

Job Requirements

Successful completion of company training program including mandatory sexual harassment training within 8 weeks of start date
ServSafe certification must have or obtain within 8 weeks of start date and maintain certification
TIPS alcohol certification must have or obtain within 8 weeks of start date and maintain certification
reliable transportation to report to work in accordance with rotating weekly schedule
ability to stand, walk and remain on feet for extended periods up to 8 or more hours
capacity to perform repetitive tasks throughout shift
ability to lift, carry and transport items up to 50 pounds
frequent use of hands and fingers for various tasks essential to restaurant operations
comfortable maneuvering and carrying heavy trays safely
frequent bending, stooping and reaching
strong hand-eye coordination
ability to navigate crowded or confined spaces quickly and efficiently
comfortable working indoors or outdoors in various weather conditions
ability to adapt to fluctuating temperatures
ability to maintain clear communication while performing physical tasks
sharp hearing acuity to communicate in loud environments
withstand exposure to food allergens
withstand exposure to and work with cleaning chemicals
flexibility to work evenings, weekends, holidays, provide emergency coverage and handle off-shift calls
full-time onsite presence required with no remote options

Job Qualifications

High school diploma or equivalent
bachelor degree in hospitality, tourism, culinary, business administration or related field preferred
1-3 years management experience preferably in hospitality or restaurant field
strong knowledge of federal, state, and local health and labor laws and regulations
excellent communication and interpersonal skills
proven ability to train, develop, and supervise staff
capacity to delegate tasks while maintaining accountability
experience in performance evaluation and providing constructive feedback
ability to foster a positive and collaborative work environment
skilled in conflict resolution and handling personnel issues
excellent organizational and time management skills
demonstrated ability to handle confidential information with discretion
proficient in computer skills and quick learner of software applications
proficiency in accounting software, POS systems, and data analysis tools
strong analytical and problem-solving skills
exceptional verbal and written communication skills
strong catering, to-go and events background preferred
experience managing beer, wine and liquor and knowledge of liquor laws preferred
knowledge of financial statements including P&L, labor reports, cost of goods, sales and product mix

Job Duties

Assign key restaurant functions and tasks to hourly staff while maintaining oversight to ensure timely and successful completion
manage profit and loss by enforcing cash control, security protocols, inventory management, labor optimization, and waste reduction
assist in verifying and approving daily sales summaries within the accounting platform, including analyzing and explaining discounts, voids, and charitable donations
support inventory management, vendor orders, and invoice entry into the accounting system
ensure facilities and equipment are well-maintained, assisting in scheduling routine service calls and arranging timely repairs
uphold existing company policies and procedures while identifying and suggesting corrective action plans
ensure compliance with food safety, cleanliness, liquor purchasing and service, and security policies
maintain restaurant cleanliness and general appearance through daily inspections and hold staff accountable
collaborate with management to oversee restaurant operations focusing on labor targets, food and liquor costs, guest satisfaction, and event execution
perform hands-on work as necessary to address business needs, train staff, and model company standards
assist in recruiting, interviewing, hiring, onboarding, and training staff to meet performance and customer service standards
work with the general manager to identify and develop high-performing staff
assist in assessing staff performance and conducting formal and informal reviews
manage staff performance, providing motivation and training
administer disciplinary actions and ensure compliance with labor laws
assist in overseeing onboarding, staff training, weekly scheduling, payroll accuracy, and documentation
monitor and coach staff interactions with guests
audit food and beverage quality
engage with guests to gather feedback and address service concerns
collaborate with management to support marketing initiatives
actively participate in community engagement efforts
perform additional responsibilities as assigned by district staff or ownership