Assistant Manager

Big Whiskey's•Rogers, AR

About The Position

The Assistant Manager oversees and coordinates planning, organization, training, and leadership to achieve objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role may be based at the Bentonville, Rogers, or Siloam Springs location. The Assistant Manager supports restaurant operations, develops staff, maintains standards, and provides advice and suggestions to the General Manager as needed.

Requirements

Must be at least 21 years of age.
Able to communicate in and understand the predominant language or languages of the restaurant’s trading area.
Knowledge of service and food and beverage, generally involving at least 3 years of front-of-house operations and/or assistant management experience.
Excellent basic math skills.
Ability to operate a cash register or POS system.

Responsibilities

Understand and follow all policies, procedures, standards, specifications, guidelines, and training programs.
Visit tables to ensure guests receive welcoming, responsive, friendly, and courteous service.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Achieve company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and fostering a positive, productive work environment.
Control cash and other receipts according to cash-handling and reconciliation procedures.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Fill in where needed to maintain guest-service standards and efficient operations.
Develop staff in managerial and professional areas.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Ensure equipment is clean and in excellent working condition through inspections and preventative maintenance programs.
Ensure products are received in the correct unit count and condition, and deliveries follow receiving procedures.
Oversee timely completion of employee performance appraisals in accordance with restaurant policies.
Schedule labor based on anticipated business activity, ensuring positions are staffed as needed and labor-cost objectives are met.
Apply restaurant personnel policies and administer prompt, fair, and consistent corrective action for policy violations.
Understand and comply with applicable federal, state, county, and municipal health, safety, and labor regulations.
Provide advice and suggestions to the General Manager as needed.