The Restaurant Assistant Manager supports the General Manager in the successful operation of the restaurant by ensuring exceptional guest service, maintaining high operational standards, leading team members, and helping achieve financial and performance goals. This position provides leadership in both the front and back of the house while serving as Manager-on-Duty as assigned. Pay: Salary based on experience Job Type: Full-time Duties & Responsibilities Assist the General Manager in overseeing the daily operations of the restaurant. Lead and supervise restaurant team members to ensure excellent guest service and efficient operations. Serve as Manager-on-Duty during assigned shifts, making operational decisions and resolving issues promptly. Support achievement of food cost, labor cost, sales, and profitability goals established by the corporate office. Assist in monitoring daily operations to ensure compliance with Dutchman Hospitality Group standards and procedures. Assist with hiring, training, coaching, scheduling, and performance management of restaurant staff. Conduct pre-shift meetings to communicate daily goals, menu updates, and operational expectations. Provide ongoing coaching, recognition, and constructive feedback to team members. Ensure proper food handling, sanitation, and safety practices are consistently followed. Maintain compliance with all health department regulations and company food safety standards. Assist with inventory management, product ordering, receiving, and minimizing waste. Monitor restaurant cleanliness, organization, and maintenance, including dining rooms, kitchen, storage areas, coolers, freezers, and surrounding property. Respond professionally and promptly to guest questions, concerns, and complaints while creating positive guest experiences. Assist with documenting employee performance, disciplinary actions, accidents, and incident reports in accordance with company policies. Promote a positive work environment that encourages teamwork, accountability, and employee engagement. Stay informed of industry trends and best practices to improve operations and guest satisfaction. Perform additional duties as assigned by the General Manager. Education & Experience High school diploma or GED required; associate or bachelor's degree in hospitality management or a related field is preferred. Minimum of 2-4 years of restaurant supervisory or management experience. Experience leading teams in a high-volume, full-service restaurant preferred. Strong understanding of restaurant financial performance, labor management, and food cost control. ServSafe Food Protection Manager Certification preferred (or ability to obtain). Skills Strong leadership and team-building abilities. Excellent communication and interpersonal skills. Strong organizational and time management skills. Ability to multitask and make sound decisions in a fast-paced environment. Commitment to delivering exceptional guest service. Proficient in basic computer applications and restaurant management systems. Physical Requirements Ability to stand and walk for extended periods. Lift and carry up to 50 pounds. Frequently bend, stoop, reach, and climb as needed. Ability to work in a fast-paced restaurant environment, including exposure to heat, noise, and wet surfaces. Ability to work flexible schedules, including mornings, evenings, weekends, and holidays. Ability to Commute and or Relocate to: Sarasota, FL 34232: Relocate before starting work (Required) Benefits* Medical Insurance 401(k) with Company Match Wellness Program Dental, Vision, Accident, Life, Critical Illness, and Term Life Insurance Commitment to Personal and Professional Growth Paid Training Advancement Opportunities
Salary:
Employment Type: Full-time
Qualifications
Benefits