Assistant Manager (Venice)

FIRESTONE WALKER INC•Marina del Rey, CA

4d•$28 - $31•Onsite

About The Position

The Assistant Manager supports the General Manager in overseeing and coordinating restaurant operations to meet objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role assumes overall responsibility for the department and works with kitchen management to ensure food and products meet established preparation and service standards. The Assistant Manager has direct responsibility for front-of-house staff and supervises back-of-house staff. Responsibilities include personnel management, scheduling, training, onboarding and terminations, ordering and receiving taproom merchandise and beer, budget preparation, compliance, cash handling, and maintaining equipment and property. The position is based in Venice – Marina Del Rey, California.

Requirements

High school diploma or equivalent.
Three to five years of prior restaurant management experience.
Must be 21 years of age or older.
Ability to communicate effectively verbally and in writing.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to stand, walk, use hands to handle or feel, reach with hands and arms, bend or stoop, and talk or hear.
Ability to work in a standing position for long periods.
Ability to frequently lift up to 50 pounds with assistance.

Nice To Haves

Bachelor’s degree in business or a related field.

Responsibilities

Assist with planning, organizing, training, and leading restaurant operations to meet objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Recommend wage increases and promotions, evaluate employee efficiency and productivity, complete performance evaluations, and manage employee issues using appropriate corrective action.
Plan employee work schedules and assign work based on anticipated business activity.
Determine staff work techniques and the supplies, machinery, and tools to be used.
Control the flow and distribution of merchandise, materials, and supplies.
Ensure the safety of employees and property, and enforce company policies and procedures.
Prepare departmental budgets and provide advice and suggestions to the General Manager as needed.
Order merchandise and beer for the taproom and verify that received products are in the correct quantity and condition.
Comply with and enforce applicable federal, state, and city restaurant regulations, including health and safety requirements.
Ensure patrons feel welcome and receive responsive, friendly, and courteous service.
Work with kitchen management to ensure food and products are consistently prepared and served according to restaurant recipes, portioning, cooking, and serving standards.
Complete administrative and HR documentation in an organized and timely manner.
Inspect equipment and property and ensure they are kept clean and in good condition through preventative maintenance programs.
Administer cash and receipts according to cash-handling and reconciliation procedures.
Fill in where needed to maintain efficient operations and guest service standards.
Directly oversee all front-of-house staff and supervise back-of-house staff.
Handle employee onboarding and terminations.
Train and develop personnel and ensure required certifications or training are completed.
Perform other duties as assigned.

Benefits

Health insurance, with 100% employer-paid premiums for employee medical, dental, vision, and life insurance.
Flexible Savings Account (FSA).
Employee Assistance Program (EAP).
Company-sponsored paid parental leave.
Paid sick leave.
401(k) retirement plan, including company-paid profit sharing and 4% safe-harbor matching.
Accrued PTO at a rate of 13 days per year.
10 paid holidays per year.
50% employee discount on food, beer, and merchandise.
Periodic beer giveaways for employees aged 21 and older.