The FOH Restaurant Assistant Manager is responsible for assisting with the supervision and management of the front-end of the restaurant operations. Also, to assist the FOH F&B Manager with all activities of the restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
â¢ Assist in the handling of all staffing responsibilities, including hiring, training and scheduling.
â¢ Supervising staff in terms of customer service, cleaning, and repairs to restaurant.
â¢ Assistant FOH Manager will preform Manager on Duty in absence of FOH Manager.
â¢ Promoting cooperative effort, a team spirit, and good morale among employees
â¢ Delivering excellent customer service including personally greeting and seating guests
â¢ Resolving complaints from customers in a polite, friendly manner
â¢ Participating in training about standardized policies and conferring weekly with owner management about restaurant operations
â¢ Assisting in providing regular, accurate, computerized reports of operations to owner management
â¢ Helping with duties of other employees (e.g., host, server, bartender, etc.) when necessary because of an unexpected absence or extra volume
â¢ Responding to customer and community interests to develop marketing and advertising
â¢ Performing other work-related duties as assigned
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
â¢ High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
â¢ Previous restaurant experience required; previous management experience preferred.
â¢ Willingness to work evenings and weekends as required
â¢ Excellent customer service to treat patrons like family
â¢ Strong communication skills to train and motivate employees
â¢ Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.