Assistant Manager

REPORTING RELATIONSHIP: The Assistant Manager reports to and takes direction from the General Manager and the Director of Operations of Boathouse Asian Eatery and directly supervises all staff.

POSITION SUMMARY:The Assistant Manager works with the General Manager and Director of Operations to oversee all restaurant operations and team members.

The Assistant Manager provides leadership and motivation to ensure that all team members are guest-focused and team-oriented.

The Assistant Manager sets high standards and establishes a positive work environment for their team to create successful day-to-day operations.

The Assistant Manager will have a good foundation of food-knowledge; must be a team player and capable of multi-tasking in a highly fast-paced and energetic dining environment.

The Assistant Manager will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

ESSENTIAL DUTIES AND RESPONSIBILITES: Thoroughly understand and abide by all Company policies, procedures, standards, specifications, guidelines, and training programs.

Work closely with the General Manager, Floor Supervisor, and Team Members to ensure the best possible customer service is provided to our guests.

Assist General Manager with recruiting, orientation, training, and performance evaluations of Team Members.

Follow Company training program guidelines for all new hires.

Ensure all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standards.

Work with General Manager to achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training employees and creating a positive, productive working environment.

Assist General Manager with execution and administration of duties including P&L, budgets, and cost controls regarding food, beverage, and labor goals.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Make employment, discipline, and termination recommendations consistent with the Director of Operations, General Manager, and HR guidelines for approval or review.

Fill in where needed with food and beverage preparation and ensure guest service standards and efficient operations are achieved and maintained.

Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.

Prepare all paperwork, forms, reports, and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

Achieve company objectives in sales, service, quality, and appearance of facility, as well as sanitation and cleanliness through tra...