Assistant Restaurant Manager - Kendalls Tavern and Chophouse

Morrissey Hospitality•Coon Rapids, MN

5d•Onsite

About The Position

This position helps manage, coordinate, and support the restaurant and bar. Primary responsibilities include managing and directing the work of staff; training and coaching staff; greeting and seating guests; monitoring the flow of guests, including table turnover, guest arrival, guest departure and pace of the restaurant; and assisting service staff when necessary. The company is inspired by connections and builds genuine, authentic relationships with guests, employees, and partners, providing memorable moments, exceptional experiences, and operational excellence. Their team exemplifies cornerstones of being “All-In”: Mentorship, Empowerment, Respect, Coaching, Accountability, and Trust. Leaders aim to create an environment where trust is modeled, empowerment is intentional, accountability is non-negotiable, and respect is foundational. They uphold the highest standards, ensure disciplined and prudent use of resources, and drive meaningful results, enabling teams to deliver exceptional hospitality experiences and strengthen the long-term health of the organization.

Requirements

Two (2) years related experience in a high-volume, high energy, food and beverage environment.
Knowledge in food, wine/liquor/beer and other beverages, and restaurant seating standards.
Competency in Point of Sale systems, working knowledge of MS office software, reservation systems, and food costing systems.
Food safety and alcohol service certifications or ability to obtain within 30 days of hire.

Responsibilities

Maximizes seating densities, plans seating strategies and section assignments, and maintains reservation system to aggressively sell seats.
Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs.
Ensures implementation and adherence to cash handling and alcohol service policies through training and support and maintains liquor cost control through enforcement and accountability.
Performs basic transactions such as the sale of to-go orders and gift card transactions utilizing the point of sale system.
Oversees all set up and closing duties.
Assists in maintaining the point of sale database and managing all point of sale related issues, including but not limited to programming new menu items, creating keypads, troubleshooting printer issues etc.
Assists in ordering liquor, wine, beer, and other products and supplies for the department.
Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, alcohol service, personnel, and safety.
Manages recycling efforts and sustainability policies and programs (when applicable).
Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for equipment and facility assets.
Completes all other duties as assigned.
Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits, including preparing daily, weekly and monthly financial reports.
Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
Completes administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, liquor/beer/wine, supplies, and equipment orders, work orders, memorandums, etc.).
Coordinates, trains, and monitors the performance of staff through training programs, frequent feedback, regular performance reviews, and exceptional communication skills.