Assistant Kitchen Manager (Santonia)

Silver Ventures LLC•San Antonio, TX

12d•Onsite

About The Position

The Assistant Manager supports the General Manager in leading daily front-of-house operations at Santonia Cantina. This role helps create a warm, energetic and organized guest experience while developing a strong team culture built on hospitality, accountability and teamwork. The Assistant Manager is expected to be highly visible on the floor, coach in the moment, protect service standards and help the restaurant operate efficiently during both everyday and high-volume periods.

Requirements

2+ years of restaurant leadership or supervisory experience preferred, ideally in a high-volume full-service restaurant, bar or hospitality environment.
Passion for food, beverage and creating memorable guest experiences.
Strong communication, problem-solving and conflict-resolution skills.
Ability to coach performance professionally and handle difficult guest or team situations with sound judgment.
Comfort with basic restaurant financials, labor, scheduling, inventory and cost awareness.
Experience with restaurant POS and reservation/waitlist technology; Toast experience is a plus.
Current TABC certification and Food Handler certification, or ability to obtain required certifications before beginning work.
Ability to work a flexible schedule including nights, weekends, holidays and peak business periods.

Nice To Haves

Bilingual English/Spanish is a plus but not required.

Responsibilities

Lead by example and help deliver the welcoming, approachable hospitality that defines Santonia.
Actively manage the dining room, bar, patio, host stand and service flow during assigned shifts; remain present and engaged with guests and team members.
Support interviewing, hiring, onboarding, training, coaching and development of hosts, servers, bartenders, support staff and other FOH team members.
Conduct effective pre-shift meetings covering reservations, large parties, menu features, 86s, events, service priorities and daily business needs.
Coach service standards, menu knowledge, beverage knowledge, steps of service, suggestive selling and responsible alcohol service.
Resolve guest concerns quickly and professionally, using good judgment and hospitality to recover the experience whenever possible.
Partner closely with the Kitchen Manager and culinary leadership on ticket flow, pacing, allergies, menu availability, quality issues and communication between FOH and BOH.
Support host and waitlist operations, reservations, table pacing, large parties, to-go flow and guest communication during peak periods.
Assist the General Manager with weekly schedules, staffing levels, labor management, time and attendance, shift coverage and deployment based on business demand.
Assist with payroll, tip records and other administrative processes as assigned and according to company policy.
Help monitor restaurant costs, sales trends, labor performance, comps/voids, discounts, cash handling and other controllable expenses.
Participate in beverage, smallwares and operating-supply inventories; help maintain appropriate pars and communicate ordering needs.
Maintain working knowledge of Santonia cocktails, beer, wine, spirits and non-alcoholic beverages and ensure the team can speak confidently about the program.
Use Toast POS and other restaurant systems accurately; support troubleshooting, menu updates and team training as assigned.
Ensure opening, shift-change and closing duties are completed accurately and consistently, including cash and checkout procedures where applicable.
Maintain a clean, safe and guest-ready restaurant, including dining room, patio, bar, host area and restrooms; communicate repair or maintenance needs promptly.
Follow and enforce food safety, sanitation, alcohol-service, workplace-safety and security policies and all applicable local and state requirements.
Support special events, activations and high-volume Pearl traffic as business needs require.
Perform Manager-on-Duty responsibilities and lead the restaurant in the General Manager's absence when assigned.
Create urgency without chaos: stay calm, organized and solutions-focused during busy services.
Build a respectful workplace where team members receive clear expectations, direct feedback and recognition for strong performance.
Communicate early and clearly across FOH, BOH and management rather than allowing small issues to become service problems.
Approach decisions with the perspective of the guest, the team and the business.
Be willing to step into any FOH position when needed to protect the guest experience and support the team.