Assistant Restaurant Manager

Job Description

Under the direction of the Restaurant Manager, the Assistant Restaurant Manager ensures the restaurant operates efficiently and profitably and provides team leadership in all aspects of meal preparation and customer service for the LCC restaurant. This position will manage and guide restaurant staff and support the bar manager in the serving of alcoholic beverages.

Ensure all facets of the restaurant operation including storage, food production and physical space is in accordance with all food handling and sanitation guidelines. Follow established timelines for service of food. Provide supervision and leadership to team members in the preparation and service of meals for up to 250 guests per meal period. Ensure all guests are provided with quality products and gracious service. Assist with the management and fiduciary control of department budget. Hire, train, supervise, evaluate and discipline employees as needed. Assist with labor scheduling and equipment maintenance. Must independently prioritize tasks and duties in order to achieve departmental strategic goals, food quality, service and profitability levels. Interact with team members and guests in a high-volume, fast-paced-dining environment. Execution of other functions and responsibilities as assigned by management.

Job Qualifications

  • Minimum 2 years of experience in hotel restaurant management.
  • Skill in writing concise, logical, and grammatically correct English to prepare recipes, written schedules, plans, procedures, employee performance evaluation, reports such as budget variances, and other operational/administrative related reports or correspondence. Must also be able to read, understand and speak English sufficient to determine and carry out job duties.
  • Working knowledge of food safety rules and procedures as they pertain to working conditions and health and safety standards as they relate to a food production area.
  • Demonstrated skill in supervising staff including delegating work to accomplish departmental goals and objectives efficiently and effectively, while motivating individuals to work together as a team.
  • Ability to analyze and define administrative and technical problems, identifying relevant factors, recognizing alternatives and formulating conclusions.
  • Ability to communicate effectively on a one-on-one basis and in small group settings to delegate work assignments, conduct unit business, and explain department/University policies and procedures as applicable.
  • Skill in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, pressures of deadlines and competing requirements.
  • Skill in working independently and following through on assignments with minimal direction.
  • Interpersonal skills sufficient to interact effectively and tactfully with diverse department/University personnel at various levels and with the public, including students, in matters pertaining to the operation of the units.
  • Ability to perform effectively under conditions of a fluctuating workload, work overtime, swing shifts and weekends to supervise staffs and/or solve operational problems.
  • Skill in interacting effectively with guests, team members and managers in a high-volume, public setting using positive body language, direct eye contact, active listening problem solving techniques.
  • Ability to stand, climb, stoop, push, and crouch for extended periods of time as required to complete job duties. This includes conducting on-site inspections of units for quality control and maintenance needs. These inspections involve walking, standing, climbing (e.g. stairs and ladders), stooping, crouching. Must also be able to stand continuously throughout an eight-hour shift on uncarpeted surfaces.
  • Ability to frequently lift items weighing up to fifty pounds such as bags of supplies, filled stockpots and cases of food products.
  • Knowledge of food preparation steps so production requirements meet departmental standards.
  • Mathematical skills sufficient to perform basic arithmetic calculations.
  • Ability to work on a personal computer, utilizing software such Microsoft Office Suite, an online reservations system, point of sale system, food production management software and other applicable systems.
  • Skill in budget preparation, analysis and controlling costs.
  • Skill in management and supervision of multi-functional staff comprised of operational and administrative personnel to include knowledge of required tasks, skills, personnel selection, evaluation and development.
  • Ability to accurately assemble material and equipment inventories, and monitor usage of supplies and care of equipment to control costs.
  • Skill in negotiating and exchanging ideas with others to formulate policies and programs and/or arrive jointly at decisions, conclusions or solutions; capable of mediating between contending parties and effect a successful resolution of differences using appropriate conflict management techniques.
  • Must be 21 years of age or older.
  • Must be available to work varying schedules; including evenings, weekends, and holidays in order to reflect the business needs of the department.


  • Working knowledge of University policies and procedures relating to Staff Personnel Policies regarding recruitment, selection, training, performance evaluations and disciplinary procedures.
  • Working knowledge of departmental personnel and payroll procedures, such as time reporting and accruals.
  • TIPS certification preferred.

Can be trained

  • Knowledge of cash handling procedures and electronic credit card transactions.