Assistant Restaurant Manager
About The Position
The Assistant Restaurant Manager supports restaurant operations by delivering friendly, professional service, excellent food quality, strong value, and consistent execution in an attractive, well-maintained environment. The role ensures timely meal delivery and high standards for plating, portion size, and temperature. The position contributes to the restaurant’s financial performance by identifying cost savings, supporting labor retention and associate development, assisting with annual financial objectives and marketing plans, and maintaining cost controls focused on food sales and payroll. It also works closely with the Chef on food quality and presentation, production timing, product evaluation, and kitchen employee performance. The Assistant Restaurant Manager trains and develops restaurant staff, leads daily service education, evaluates service performance, and conducts employee discussions and evaluations. The role also oversees selection, pricing, and procurement of liquor and wine. Open availability for AM and PM shifts is required, as is a minimum of two years of restaurant manager experience.
Requirements
- Minimum of two years of restaurant manager experience.
- Open availability to work AM and PM shifts.
Responsibilities
- Provide guests with friendly, professional service, excellent food quality, strong value, consistent execution, and an attractive, well-maintained environment.
- Ensure meals are delivered promptly with attention to plating, portion size, and temperature.
- Develop ways to improve cost savings, labor retention, and associate development in line with the hotel’s food and beverage financial goals.
- Train staff in service sequence and product knowledge, with a focus on meeting guest needs.
- Lead service education through daily line-ups.
- Lead new server, busser, host, and bartender training programs, as well as ongoing development programs and seminars.
- Evaluate restaurant service performance daily.
- Conduct employee discussions and evaluations.
- Coordinate timely food production.
- Work with the Chef to ensure excellent food quality and presentation.
- Participate in evaluating food products and kitchen employee performance, and in developing products consistent with the market position.
- Select and price liquors and wines and supervise their procurement.
- Assist the General Manager and/or a Food and Beverage Director in setting annual restaurant financial objectives through the budget process.
- Help meet sales-area financial targets by executing and improving the annual marketing plan, responding to new opportunities, maintaining high operating standards, and using marketing funds effectively.
- Help meet budget targets through cost control, with consistent attention to cost of sales and payroll.
Benefits
- Competitive wages.
- Medical, dental, and vision plans for eligible full-time associates.
- Life insurance.
- Short-term and long-term disability options.
- 401(k) options.
- Tuition assistance.
- Discounted room rates at Concord-managed hotels.
- Training and development opportunities.
- Career advancement opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
