Restaurant Assistant Manager - Ronald Reagan Washington National Airport

Master Concessionair•Arlington, VA

1d•$60,000 - $65,000•Onsite

About The Position

The Restaurant Assistant Manager assists the Manager with day-to-day restaurant operations and helps ensure high standards of customer service, food quality, presentation, sanitation, and safety. The role includes supporting hiring, staffing, supervisor and employee training and development, performance documentation, policy compliance, revenue tracking, and cash-account management. The Assistant Manager is expected to lead by example, solve problems, make informed decisions, and manage staff and time effectively. An Assistant Manager may be assigned a specialty area such as a bar, market, or commissary, or another area designated by the brand, General Manager, or Director of Operations. Specialty responsibilities may include inventory counts, ordering, and scheduling. The role also maintains accountability for labor costs, budgets, projections, and food and beverage costs. The Assistant Manager works closely with the General Manager and supports staff during busy periods. The position requires full-time availability, including weekdays, weekends, and holidays.

Requirements

At least 1 year of supervisory experience; full-service restaurant experience is preferred.
Knowledge of marketing techniques and their impact on business results.
Experience in guest relations, negotiations, and complaint handling.
Excellent verbal and written communication skills.
Commitment to serving customers, staff, coworkers, and management.
Demonstrated leadership ability and ability to lead by example.
High integrity and honesty.
Strong work ethic, passion, and commitment.
Ability to work full-time hours, including weekdays, weekends, and holidays.
Demonstrated coaching and employee-development skills.
Ability to train and delegate.
Follow-through and dependability.
Ability to adhere to and model MCA policies and procedures.
Knowledge of and commitment to safety and food sanitation.

Nice To Haves

Full-service restaurant supervisory experience.

Responsibilities

Follow MCA and brand operating procedures and ensure supervisors and employees follow them.
Attend and contribute to management meetings as required.
Schedule and lead pre-shift and post-shift meetings regularly, and post communications for staff.
Ensure supervisor and employee duties and assignments are completed promptly.
Record deliveries and receive and reconcile inventories against purchase orders.
Ensure food, beverages, and bakery items are stocked, displayed correctly, and stored at appropriate temperatures.
Complete daily reporting and required MCA/brand documentation accurately.
Suggest and implement strategies to increase revenue.
Ensure cash payments are received and recorded and customers are given receipts.
Complete end-of-night reports and ensure transactions are recorded correctly.
Balance and account for cash items daily; oversee register, deposit, and safe cash handling.
Maintain cleanliness of the restaurant, market, and bar.
Document waste, transfers, promotional stock, breakages, and spillages.
Monitor and ensure orientation, training, development, and performance management of supervisors and crew.
Assist staff during busy periods when required.
Prepare weekly staff schedules, distribute hours fairly, use cost-effective staffing, and stay within the staffing budget.
Assess employee and supervisor strengths and career-development needs.
Ensure staff are punctual and dressed correctly.
Meet regularly with underperforming employees and discuss and document areas for improvement.
Record all accidents, injuries, and illnesses using the appropriate reporting procedures.
Ensure menu briefings and quizzes are conducted regularly.
Work closely and communicate with the General Manager to support smooth operations.
Ensure work complies with health and safety regulations.
Regularly communicate staff performance issues and training and development needs to the General Manager.
Maintain a high level of service for guests and handle complaints efficiently and courteously.
Communicate service and guest issues to the General Manager.
Perform other duties as directed by the General Manager.
Maintain accountability for labor costs, budgets, and projections, and maintain food and beverage costs within budget standards.
Handle FOH/BOH repairs, light bulb replacement, general organization, and cleanliness.
Conduct safety inspections and document results and shortfalls.
Keep storerooms and loading areas clean and organized.