The Assistant Manager oversees day-to-day operations of the front and back of house. Ensures employees consistently provide guests with excellent food and professional service. Maintain best practices and procedures to achieve company objectives in sales, costs, employee retention, guest service, food quality, cleanliness and sanitation as defined by the Director of Operations. Establishes a close working relationship with the Management Team, Operations Leadership Team, and the entire front and back of house staff. Maintains company reputation by ensuring consistent company standards are upheld with excellent food and professional, attentive service in a clean and upscale dining environment. The Assistant Manager’s responsibilities are listed below by category. These responsibilities are not necessarily all inclusive and may be modified in writing at any time by Huse Culinary, Inc. to meet changing conditions.
1) Must be physically present on restaurant floor during business hours.
a) Minimum of five lunch/dinners per week except for vacations, sick days, or emergencies.
b) Minimum of one closing shift per week.
c) Arrange for proper management coverage in his/her absence.
d) Responsible to ensure a properly trained manager is on duty during ALL operational hours.
2) Ensures that all staffing levels are maintained and adjusted to meet or exceed customer needs.
a) Adjust staffing levels based on projected sales.
3) Responsible for management and staff team building.
a) Ensure all staff members are clean, neat, and properly attired for their shift. Conduct random inspections.
b) Will seek approval by General Manager.
i) For creation or change of hourly positions.
ii) For hiring/terminating of hourly positions.
iii) For hourly pay range changes.
4) Responsible for hiring, properly training, motivating, scheduling, and supervising FOH and BOH employees.
a) Understand all policies, procedures, standards, specifications, guidelines and training programs.
b) Keep staff trained on all aspects of their job and company policy.
c) Provide ongoing educational training on matters specific to their job function.
d) Prepare all required paperwork, including forms, reports, and schedules in an organized and timely
e) Responsible for proper and legal termination, if required.
f) Responsible for overall morale of the restaurant staff.
5) Assists as required in all operational capacities.
a) Ensures excellence in service in all areas, including special events, unusual arrangement requirements,
and responsiveness daily.
b) Establish and maintain sufficient par levels of food, dishes, and other supplies for the restaurant to
c) Responsible for appropriate cash handling procedures and safety guidelines by management and staff.
d) Ensures all guests feel welcome and are given responsive, friendly, and courteous service always.
e) Positively handle all customer complaints with a “common sense” approach and on a timely basis.
6) Responsible for maintaining and ensuring proper sanitation of all restaurant equipment.
a) State certified in safe food handling and serving procedures.
b) Maintains restaurant in accordance with or exceeding local and federal health regulations.
c) Communicate maintenance requests through company helpdesk.
7) Conforms to all federal, state, and local laws governing employee scheduling and wages.
a) Ensures that all employee files are current and contain required national, state, local, and internal
b) Fully understand and comply with all federal, state, county, and municipal regulations that pertain to
health, safety and labor requirements of the restaurant, employees, and guests.
c) Safety team supervision with quarterly meetings focusing on opportunities and recent Steritech and
health inspection reports.
1) Purchases company specified products and ingredients from company specified suppliers.
a) Increase food sales and profit by closely monitoring the market, orders and inventory.
b) Practice the policy of maximum quality at minimum price.
2) Seeks approval by the General Manager.
a) For accepting any gifts from vendors and suppliers.
i) (i.e. -- event tickets, food/beverage, golf outings, etc).
3) Collect payment (at cost) for any product transferred out of stock to any employee, owner, or anywhere off
a) Record such transfers on weekly sheets to Huse Culinary Accounting Dept.
b) Payment must be by check or credit card. No cash.
c) Includes food, liquor, beer, or wine.
Inventory (See Inventory SOP)
1) Takes an accurate inventory of all food and cleaning supplies at the end of fiscal period.
2) Reviews P&L with the General Manager prior to submission to Accounting dept.
3) Daily inventories of meat and other high-cost menu items will be taken to monitor actual usage and
determine if there was any loss. (See Meat Counts SOP)
a) 2+ years Restaurant Management experience
b) Proficient in MS Office Software
c) Proficient in Aloha POS and Compeat management systems
2) Work Environment/General Physical Requirements (subject to reasonable accommodation if warranted)
a) Ability to maneuver in a restaurant environment and perform general work duties associated with such
b) Ability to communicate clearly with management, staff, vendors and others
c) Frequent bending, stooping, reaching above shoulder level, and lifting/carrying up to 20 pounds
d) Ability to work in a standing position for long periods of time (up to 9 hours)
e) Operate a computer for extended periods of time
f) Ability to read paperwork, computer monitors, and calculators
g) Ability to perform data entry and various paperwork functions
a) Full-time employee, with a willingness to work a flexible schedule. Will include weekend and/or evening
b) Must maintain regular attendance and must be present to work and to communicate and interact with
c) Occasional overnight travel
d) This is an Exempt status position
4) Certifications and Licenses
a) Must hold a current and up to date ATC Liquor License always
b) Must hold a current and up to date Servsafe Certification always
a) Willing to work in a fast-paced fun environment both as a part of team and independent
b) Willing to cross-over and participate in other departments within the company
c) Be actively engaged in a dynamic restaurant company culture