36 N - Assistant Restaurant Manager
FLSA Status: Non-Exempt
Department: Food and Beverage
Reports to: Director of Food and Beverage
Position Summary
The Assistant Restaurant Manager is responsible for the daily execution of front-of-house operations at 36 Degrees North, ensuring an elevated dining experience that reflects the restaurant’s upscale service standards and hospitality culture. This role leads and supports service teams during all operating hours, maintains exceptional guest experiences, and ensures seamless coordination between the dining room, bar, and culinary teams.
Working under the direction of restaurant and Food & Beverage leadership, the Assistant Restaurant Manager serves as a hands-on floor leader who drives service excellence, team accountability, and operational consistency while creating a welcoming and refined atmosphere for members and guests.
Essential Duties
Service & Floor Leadership
- Lead and oversee daily front-of-house operations during assigned shifts, acting as Manager on Duty when scheduled.
- Maintain a visible presence on the restaurant floor to ensure smooth service execution and elevated guest engagement.
- Uphold the service standards, hospitality expectations, and overall dining experience associated with an upscale restaurant environment.
- Ensure all opening, service, and closing procedures are completed accurately and efficiently.
Guest Experience
- Build strong relationships with members and guests by delivering attentive, personalized hospitality.
- Respond to guest concerns and service opportunities promptly and professionally to ensure complete guest satisfaction.
- Maintain awareness of guest preferences, VIP service standards, and special dining requests.
- Support wine, cocktails, and menu presentation standards with confidence and professionalism.
Team Leadership & Development
- Supervise servers, bartenders, hosts, and support staff during service periods.
- Conduct daily pre-shift meetings to communicate service priorities, menu features, reservations, events, and operational expectations.
- Coach and mentor team members to improve service performance, professionalism, and product knowledge.
- Foster a culture of accountability, teamwork, positivity, and hospitality excellence.
- Participate in recruiting, interviewing, onboarding, and training new employees.
Operations & Standards
- Ensure compliance with all food safety, sanitation, alcohol service, and workplace safety standards.
- Maintain cleanliness, organization, and presentation standards throughout all front-of-house areas.
- Work closely with culinary leadership to ensure timely communication and coordinated service execution.
- Assist with inventory counts, beverage controls, and operational organization as directed.
- Monitor labor needs during shifts and communicate staffing concerns or operational challenges to leadership.
Administrative & Financial Support
- Assist with scheduling support based on business levels, special events, and seasonal demand.
- Support leadership with performance feedback, coaching documentation, and operational improvement recommendations.
- Maintain awareness of restaurant sales goals, labor efficiency, service standards, and cost controls.
- Utilize POS systems and Microsoft Office programs to support reporting and operational needs.
Attendance & Professionalism
- Maintain regular attendance, punctuality, and professional appearance standards.
- Represent 36 Degrees North and the organization in a positive and professional manner with guests, employees, vendors, and members.
- Promote a team-first environment while demonstrating leadership by example.
Minimum Qualifications
- High school diploma or GED required; college degree in Hospitality Management or related field preferred.
- Minimum of three years of restaurant or hospitality management experience, preferably in an upscale or high-volume dining environment.
- Strong understanding of fine dining or elevated casual service standards.
- Experience supervising front-of-house teams and leading service operations.
Physical Demands
- Frequently stands, walks, talks, and listens during extended shifts.
- Occasionally sits, reaches, stoops, kneels, crouches, climbs, or balances.
- Regularly lifts and carries up to 20 pounds.
- Frequently work in fast-paced restaurant environments with moderate noise levels.
- Occasionally work in outdoor dining or event environments and in wet or humid conditions.
Certifications/Licenses
- Current Food Safety Certification
- Current RBS (Responsible Beverage Service) certificate
- Any additional certifications required by state or local regulations
Knowledge, Skills & Abilities
- Strong leadership presence with the ability to motivate and develop hospitality teams.
- Excellent guest service and conflict resolution skills with a polished and professional demeanor.
- Knowledge of wine, spirits, cocktails, and contemporary dining trends preferred.
- Strong organizational, multitasking, and time management abilities in a fast-paced environment.
- Effective verbal and written communication skills.
- Ability to maintain composure and professionalism under pressure.
- Working knowledge of restaurant POS systems, Microsoft Outlook, Word, and Excel.
- Understanding labor management, food and beverage controls, and operational standards.
- Ability to work flexible schedules include evenings, weekends, holidays, and special events.
- Commitment to maintaining high standards of personal appearance, hygiene, and hospitality professionalism.
This job description is not intended to be an exclusive or exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to revise or assign additional responsibilities as business needs require.
Pay: $23.00 - $25.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Restaurant management: 3 years (Required)
License/Certification:
- Food Handler Certification (Required)
Work Location: In person
