Job Title: Assistant Manager
Reports to: General Manager
Job Summary: We are seeking a dedicated and experienced Assistant Manager to join our team at The Tavern at The Iron Horse. The Assistant Manager will work closely with the General Manager to ensure the smooth operation of the restaurant, providing excellent customer service, managing staff, and maintaining high standards of cleanliness and efficiency.
Roles and Responsibilities:
- Team Leadership:
- Assist in recruiting, training, and supervising restaurant staff.
- Delegate tasks effectively and ensure all team members understand their responsibilities.
- Motivate and inspire team members to provide exceptional service and maintain high standards.
- Customer Service:
- Ensure all guests receive outstanding service by leading by example.
- Handle customer inquiries, concerns, and complaints in a professional and timely manner.
- Monitor customer feedback and implement improvements as necessary.
- Operations Management:
- Oversee daily operations of the restaurant, including opening and closing procedures.
- Maintain inventory levels and order supplies as needed, ensuring adequate stock at all times.
- Ensure compliance with health and safety regulations and sanitation standards.
- Financial Management:
- Assist in managing budgets and controlling costs to maximize profitability.
- Monitor sales performance and identify areas for improvement.
- Handle cash management, including cash handling and banking procedures.
- Quality Control:
- Maintain high standards of food quality, presentation, and service.
- Conduct regular inspections to ensure cleanliness and organization in all areas of the restaurant.
- Address any issues or concerns promptly to maintain customer satisfaction.
- Training and Development:
- Provide ongoing training and development opportunities for staff to enhance their skills and knowledge.
- Conduct performance evaluations and provide constructive feedback to team members.
- Foster a positive and inclusive work environment that promotes teamwork and professional growth.
7. Scheduling:
o Develop and maintain the FOH staff schedule in accordance with business needs, ensuring adequate coverage for all shifts.
o Take into consideration factors such as peak hours, special events, and staff availability when creating the schedule.
o Coordinate with the General Manager to ensure alignment between FOH and BOH (Back of House) schedules to optimize staffing levels and operational efficiency.
8. Communication:
o Communicate the schedule to FOH staff in a timely manner, providing clear instructions and expectations for each shift.
o Address any scheduling conflicts or requests for time off promptly and fairly, while maintaining staffing requirements.
o Foster open communication with team members to accommodate their needs while ensuring the smooth operation of the restaurant.
9. Flexibility and Adaptability:
o Remain flexible and adaptable to changes in staffing needs due to unforeseen circumstances such as illness, no-shows, or fluctuations in business volume.
o Maintain a pool of qualified on-call staff to fill in as needed during peak periods or in the event of unexpected absences.
10. Labor Cost Management:
o Monitor labor costs and labor-to-sales ratios to ensure they align with budgetary goals.
o Adjust the schedule as necessary to optimize staffing levels while controlling labor expenses.
o Seek opportunities to maximize productivity and efficiency without compromising service quality.
11. Training and Cross-Training:
o Identify opportunities for cross-training FOH staff to perform various roles within the restaurant, allowing for greater flexibility in scheduling.
o Provide ongoing training and support to ensure all team members are capable of fulfilling their assigned duties competently.
o Encourage career development and advancement opportunities for FOH staff through training initiatives and skill-building activities.
12. Performance Evaluation:
o Regularly review the performance of FOH staff, taking into account factors such as attendance, punctuality, and customer feedback.
o Provide constructive feedback and coaching to help employees improve their performance and contribute positively to the team.
o Recognize and reward exceptional performance to foster a culture of excellence and motivation within the FOH team.
Qualifications:
- Previous experience in a supervisory or management role in the restaurant industry.
- Excellent leadership and communication skills.
- Strong organizational and problem-solving abilities.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Knowledge of food safety regulations and best practices.
- Proficiency in Microsoft Office and restaurant management software is a plus.
Education:
- High school diploma or equivalent; college degree in hospitality management or related field preferred.
Benefits:
- Competitive salary
- Health insurance
- Paid time off
- Employee discounts
- Opportunities for advancement
Driscoll Foods is proud to be an Equal Opportunity and Affirmative Action employer, and considers qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law.
Job Types: Full-time, Part-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Experience:
- Customer service: 1 year (Preferred)
Ability to Commute:
- Westwood, NJ 07675 (Required)
Ability to Relocate:
- Westwood, NJ 07675: Relocate before starting work (Required)
Work Location: In person