Assistant Restaurant Manager (Seasonal; up to 40 hours per week; May to September)

WOLF TRAP FOUNDATION FOR THE PERFORMING ARTS•Vienna, VA

11h•$27•Onsite

About The Position

The Assistant Restaurant Manager plays a vital leadership role in supporting the daily operations of a high-volume, buffet-style restaurant. This position assists the Restaurant Manager in overseeing guest service, staff supervision, food safety compliance, and operational efficiency. The ideal candidate will be a hands-on leader who thrives in a fast-paced environment and is passionate about delivering an outstanding dining experience to every guest.

Requirements

2+ years of restaurant supervisory or assistant management experience; buffet or high-volume experience strongly preferred
Strong leadership, communication, and organizational skills
Ability to manage a team in a fast-paced, customer-focused environment
Familiarity with health and safety regulations in food service
Proficiency in POS systems and basic administrative tasks (scheduling, inventory, reporting)
Availability to work evenings, weekends, and holidays as needed
Ability to stand for extended periods and move throughout the restaurant
Ability to lift up to 40 lbs. as needed (e.g., moving trays, stock, or buffet equipment)
We’re pleased to consider applicants who will be physically located in and who will have a local address in Virginia, Maryland, or the District of Columbia for the duration of their employment.
The Foundation does not offer fully remote work for any positions.
Applicants who reside in any other state would be required to be physically located in and provide a local address in Virginia, Maryland, or the District of Columbia prior to starting work for Wolf Trap Foundation.
An offer of employment is contingent on successfully passing a background check.

Nice To Haves

ServSafe or other food safety certification (preferred)

Responsibilities

Ensure all guests are greeted warmly and receive exceptional service throughout their visit.
Monitor buffet stations regularly to ensure cleanliness, proper food presentation, and replenishment.
Address guest concerns or complaints in a professional and timely manner.
Promote a clean, welcoming, and family-friendly dining atmosphere.
Assist in hiring, training, and supervising front-of-house (FOH) and back-of-house (BOH) staff.
Support team members during peak hours and lead by example in delivering high-quality service.
Help create staff schedules, manage shift coverage, and ensure appropriate staffing levels.
Provide daily direction, feedback, and motivation to ensure team alignment and performance.
Oversee buffet line presentation, flow, and traffic management to minimize wait times and maximize guest satisfaction.
Monitor cleanliness and sanitation across all areas of the restaurant, including dining room, buffet stations, and restrooms.
Assist with inventory control, ordering, and receiving of food and supplies.
Ensure compliance with all health, safety, and sanitation regulations.
Assist in monitoring daily sales, labor, and operational costs to support restaurant profitability.
Ensure proper use of POS systems and accurate cash handling procedures.
Help implement and maintain standard operating procedures and restaurant policies.
Other duties as assigned.