Longleaf Assistant Manager

POSITION TITLE: Restaurant Assistant Manager (Full Time)
DEPARTMENT: Longleaf Restaurant
REPORTS TO: Restaurant General Manager

PRINCIPAL FUNCTION: The Assistant Manager oversees service standards in regard to flow from front door to kitchen. This includes safety and sanitation and quality and expediency of food and guest relations. Also, working closely with the General Manager to supervise the staff, inventory and maintenance of the restaurant. Manage day-to-day functions while maintaining and delivering outstanding hospitality and service. Is a keyholder of the restaurant.

Staff Management Responsibilities:
Assisting with performing supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all front of house employees, under the direction of the General Manager.
Scheduling of front of house staff
Helping prepare for and conduct staff meetings pre service.
Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
Sharing inspiration and ideas with staff.
Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
Aiding in developing and guiding an integral team that effectively sells the quality and professionalism of the restaurant.

Service and Sales Management Responsibilities:
Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons.
Ensuring staff is implementing excellent service, hospitality, food and beverage consistently.
Reviewing and approving the planning, implementation and success of lunch service, nightly service, and weekly brunch service.
Working and monitoring lunch service, nightly service, and weekly brunch service.
Soliciting and reacting appropriately to positive and negative feedback from guests.

Inventory and Operations Management Responsibilities:
Overseeing weekly ordering, receiving, re-stocking and coding as directed.
Assisting in supervising and enforcing the cleanliness and organization of bars, wine cabinets, sales floor and inventories.
Assisting General Manager in reviewing payroll and completion of payroll-related forms.
Understanding and complying with state and federal law and standards related to food and beverage service.
Maintaining ServSafe and TIPS certifications.
Maintaining open and clear communication with the staff, General Manager and other management.
Other Responsibilities:
Attending management and leadership meetings and education training when scheduled.
Ability to manage and supervise multiple teams at the same time.
Understands and appreciates excellence in food, beverage and hospitality.
Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason.
Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions.
Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information.
Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives.
Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality.
Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate.
Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services.
Planning/Organizing- Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks.
Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs.

Education and Experience Qualifications:
2+ years of hospitality experience
Working knowledge of Microsoft Word, Google e-mail and Excel

Physical Demands:
Occasionally required to sit.
Required to walk often and stand for long periods of time.
Required to use hands to hold, carry, handle or feel.
Required to reach with hands and arms.
Required to talk and hear.
Occasionally required to bend, lift or climb.
Often required to lift moderate weights (25-50 pounds).
Occasionally required to lift heavy weights (50 pounds or greater).
Finger dexterity required.
Hand coordination required.
Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus.

Working Conditions:
Late nights, weekends, holidays required.
10 to 12 hour shifts required.

Email Resume to Susan Boulware at sboulware@atlantabg.org

The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job.