Position Summary:
As the Assistant Restaurant Manager, you are a key leader in delivering exceptional dining experiences. This role supports the Restaurant Manager in overseeing all daily operations of the restaurant and bar, ensuring a seamless, service-oriented environment for both guests and staff. With a hands-on leadership approach, you will supervise, train, and motivate team members while maintaining high standards of quality, compliance, and guest satisfaction.
Key Responsibilities: Guest & Team Interaction

• Approach all interactions with guests and staff in a warm, friendly, and service-oriented manner.
• Actively manage the restaurant floor during shifts, including handling guest concerns, server assignments, and FOH/HOH coordination.
• Respond to guest complaints in a timely and professional manner, ensuring satisfaction and resolution.

Staff Management & Leadership

• Supervise, schedule, and train bartenders, servers, bussers, hosts, and runners.
• Conduct interviews, onboarding, coaching, and regular performance evaluations.
• Empower and develop team members through regular feedback, departmental meetings, and open communication.
• Enforce grooming and appearance standards as outlined in the hotel handbook.

Operational Oversight

• Oversee all aspects of daily restaurant and bar operations, including opening/closing procedures and shift checklists.
• Ensure all side work, restocking, and cleaning tasks are completed before and after each shift.
• Manage compliance with New Castle policies, S.O.P.s, and all local liquor, health, and sanitation laws.

Inventory, Budgeting & Vendor Relations

• Order and stock equipment and supplies to meet operational needs.
• Maintain cost controls and ensure operations remain within approved budgets.
• Prepare weekly payroll and tip distribution sheets.
• Monitor loss prevention procedures to protect company assets.
• Follow corporate product specifications and maintain only approved vendor relationships.

Business Strategy & Communication

• Assist with preparation of F& B forecasts and analyze trends to maintain competitive status and profitability.
• Coordinate food and beverage promotions and special events.
• Stay informed on hotel events, guest services, and initiatives to support cross-departmental communication.
• Regularly check and respond to emails and ensure supervisors are informed of any issues or concerns.

Banquet & Event Support

• Assist in managing banquet service operations, including pre-shift EO reviews and timeline management.
• Serve as a liaison between event contacts and the service team to ensure smooth execution.

Qualifications & Requirements:

• Previous supervisory experience in restaurant or hospitality settings required.
• Excellent communication, leadership, and organizational skills.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• Strong understanding of service standards, safety compliance, and food & beverage trends.
• Must be able to perform all front-of-house and bar duties.

Work Environment:

• Fast-paced, team-oriented hospitality setting.
• Physical requirements include standing for long periods, lifting up to 25 lbs, and moving throughout the restaurant floor.

Salary/Rate:

60, 000/year based on 47 hour work week (non-exempt role)