Summary:
An Assistant Restaurant Manager, working under a Restaurant Manager, is responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining inventory, all while adhering to health and safety regulations.

Daily Operations:

Supervising and coordinating daily restaurant operations, including opening and closing procedures.
Ensuring smooth and efficient service, from seating customers to managing food and beverage flow.
Maintaining high standards of cleanliness, food quality, and presentation

Staff Management:

Managing and supervising staff, including hiring, training, scheduling, and performance evaluations.
Motivating and supporting staff to provide excellent customer service.
Addressing staff issues and concerns promptly and effectively.

Customer Service:

Ensuring a positive and enjoyable dining experience for all customers.
Handling customer complaints and resolving issues professionally and efficiently.
Promoting a welcoming and attentive atmosphere.

Inventory and Cost Control:

Monitoring inventory levels and ordering supplies as needed.
Assisting in managing financial aspects, such as budgeting and cost control.
Ensuring compliance with health and safety regulations.

Administrative Tasks:

Assisting with administrative tasks, such as payroll processing and record-keeping.
Preparing reports and analyzing data to identify areas for improvement.

Skills and Qualities:

Strong leadership and interpersonal skills.
Excellent communication and customer service skills.
Ability to manage multiple tasks and prioritize effectively.
Strong organizational and problem-solving skills.
Knowledge of food and beverage service standards and health and safety regulations.

Job Type: Full-time

Pay: $58,000.00 - $60,000.00 per year

Benefits:

401(k) matching
Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance

Work Location: In person

Trapp Family Lodge

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Assistant Restaurant Manager