Bar & Service Manager Salary Range Per ( MIN=$52,000.00 MAX=$60,000.00 ) Knoxville, TN
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,000.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Kennedy Concepts is a renowned company dedicated to creating memorable dining experiences and enriching the lives of both its guests and team members. The company operates within the hospitality and restaurant industry, focusing on delivering exceptional service quality and cultivating a family-like atmosphere among its workforce. Kennedy Concepts recognizes that its success is deeply connected to the ability to attract, develop, and retain a talented team that consistently delivers superior customer service and an outstanding dining experience. Upholding strong values around respect, teamwork, and hospitality, Kennedy Concepts strives to ensure every guest leaves with a lasting positive impression, returning time and again for the unparalleled service and welcoming ambiance.
The role of Assistant General Manager at Kennedy Concepts is integral to the company’s operational success. Working in close partnership with the General Manager, the Assistant General Manager is responsible for overseeing the daily operations of the restaurant. This leadership position is tasked with ensuring that all performance objectives are met, including the restaurant’s financial profitability, service standards, guest satisfaction, and team member development. Key responsibilities include managing labor costs, controlling expenses, optimizing revenue generation, and maintaining the highest standards of food quality and guest service.
The Assistant General Manager ensures that the restaurant environment is clean, comfortable, and vibrant, fostering an energetic ambiance that enhances the overall dining experience. The role demands a strong focus on operational excellence, from supervising front-of-house staff and facilitating staff training to overseeing cost control measures and inventory management. The Assistant General Manager also plays a pivotal role in recruiting, hiring, scheduling, and disciplining staff to sustain high productivity and morale. Furthermore, this role is accountable for adhering rigorously to health, safety, and labor regulations, ensuring compliance to maintain the safety of both guests and employees.
This position requires a committed leader who can drive sales growth through effective marketing collaboration and impeccable execution of promotions and special events. Exceptional communication and organizational skills are essential, as is the ability to work under pressure in a fast-paced environment. The ideal candidate possesses a solid understanding of financial statements, inventory controls, labor laws, and team development, alongside proficiency with technology systems such as Microsoft 360 and varied POS platforms.
Overall, the Assistant General Manager has a dynamic and demanding role that involves multitasking across areas such as staff supervision, cost management, food and drink quality control, purchasing, cash handling, and compliance. This position offers a rewarding career opportunity within a company committed to excellence and continuous improvement, making it ideal for individuals passionate about restaurant management and delivering exceptional guest experiences while supporting a positive workplace culture.
The role of Assistant General Manager at Kennedy Concepts is integral to the company’s operational success. Working in close partnership with the General Manager, the Assistant General Manager is responsible for overseeing the daily operations of the restaurant. This leadership position is tasked with ensuring that all performance objectives are met, including the restaurant’s financial profitability, service standards, guest satisfaction, and team member development. Key responsibilities include managing labor costs, controlling expenses, optimizing revenue generation, and maintaining the highest standards of food quality and guest service.
The Assistant General Manager ensures that the restaurant environment is clean, comfortable, and vibrant, fostering an energetic ambiance that enhances the overall dining experience. The role demands a strong focus on operational excellence, from supervising front-of-house staff and facilitating staff training to overseeing cost control measures and inventory management. The Assistant General Manager also plays a pivotal role in recruiting, hiring, scheduling, and disciplining staff to sustain high productivity and morale. Furthermore, this role is accountable for adhering rigorously to health, safety, and labor regulations, ensuring compliance to maintain the safety of both guests and employees.
This position requires a committed leader who can drive sales growth through effective marketing collaboration and impeccable execution of promotions and special events. Exceptional communication and organizational skills are essential, as is the ability to work under pressure in a fast-paced environment. The ideal candidate possesses a solid understanding of financial statements, inventory controls, labor laws, and team development, alongside proficiency with technology systems such as Microsoft 360 and varied POS platforms.
Overall, the Assistant General Manager has a dynamic and demanding role that involves multitasking across areas such as staff supervision, cost management, food and drink quality control, purchasing, cash handling, and compliance. This position offers a rewarding career opportunity within a company committed to excellence and continuous improvement, making it ideal for individuals passionate about restaurant management and delivering exceptional guest experiences while supporting a positive workplace culture.
Job Requirements
- Minimum of 3 years successful results as a restaurant manager of a high-volume restaurant
- 5 years or more of restaurant management experience required
- must be able to read, analyze, and interpret business records and statistical reports
- possess a SERV Safe certification
- ability to work in a standing position for long periods of time
- can reach, bend, stoop and frequently lift up to 50 pounds
- confident using labor cost control and labor scheduling
- proficient math skills
- able to work calmly and effectively under pressure
- strong track record of training and developing managers from within
- experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations
Job Qualifications
- Ability to comprehend profit and loss reports
- proven experience with food purchasing, storing, sanitation, and inventory practices and procedures
- understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures
- experience with developing and implementing successful training documentation and modules
- knowledge of restaurant safety and sanitation
- confidence using labor cost control and labor scheduling
- experience with inventory control procedures
- basic labor laws and human resources practices
- skilled strength in leadership, interpersonal communication, and staff development
- proven track record in managing a budget and cost controls
- excellent communication skills both written and verbal
- exceptional organizational skills
- proficiency with Microsoft 360 platform
- varied POS system experience
- ability to drive sales and guest service initiatives by motivating team members
- experience in Front of House operations promoting superior service and guest hospitality
- highly motivated, self-directed, and results-oriented with proven ability to solve complex problems
- able to identify opportunity areas and create action plans
- self-motivated and organized
Job Duties
- Implement policies, procedures, standards, specifications, guidelines, and training programs
- provide guests with consistent responsive, friendly, and courteous service
- monitor food and products to ensure consistent preparation and serving standards
- achieve company objectives in sales, service, quality, appearance, sanitation, and cleanliness through employee training and positive work environment
- control cash and receipts by adhering to cash handling and reconciliation procedures
- make employment and termination decisions in partnership with General Manager
- fill in where needed to ensure guest service standards and efficient operations
- develop team members in all areas of professional development
- prepare all required paperwork, including forms, reports, and schedules timely
- deliver completed paperwork to corporate office on time
- keep all equipment clean and in working condition via inspections and maintenance
- receive and inventory products per policies
- complete employee performance appraisals timely
- schedule labor based on business activity meeting labor cost objectives
- run shifts and support all restaurant areas during shifts
- administer prompt, fair, and consistent corrective action for policy violations
- comply with health, safety, and labor regulations
- meet budgeted costs and expenses
- oversee FOH daily duties ensuring standards, policies, and procedures are met
- verify FOH checklists and deadlines
- demonstrate leadership through hard work and loyalty
- provide progressive discipline documentation
- collaborate with General Manager and HR on disciplinary actions
- schedule and lead monthly FOH staff meetings
- control costs of goods sold and labor costs
- manage food, paper, and chemical budgets
- meet fixed and variable operating expenses
- generate weekly and monthly inventory
- enforce cost control measures
- ensure FOH employees are trained using company materials
- assist with updating training materials
- conduct interviews and participate in hiring
- maintain cleanliness and maintenance of location and equipment
- follow monthly maintenance schedules
- oversee food handling and sanitization
- maintain health department compliance and scores
- report and resolve pest control issues
- assist in vendor negotiations
- oversee product check-in
- enforce cash handling and theft prevention policies
- verify correct pour sizes and product accounting
- maintain food and drink quality standards
- ensure development of guest service culture and training
- collaborate on marketing promotions
- create and post weekly schedules
- manage staffing levels and overtime
- hold staff accountable to policies
- document progressive disciplinary actions
- work shifts as needed to cover absences and shortages
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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