<p>Position Summary:</p> <p>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.</p> <p>Key Responsibilities:</p> <p>Guest & Team Interaction</p> <ul> <li> <p>Approach all interactions with guests and staff in a warm, friendly, and service-oriented manner.</p> </li><li> <p>Actively manage the restaurant floor during shifts, including handling guest concerns, server assignments, and FOH/HOH coordination.</p> </li><li> <p>Respond to guest complaints in a timely and professional manner, ensuring satisfaction and resolution.</p> </li></ul> <p>Staff Management & Leadership</p> <ul> <li> <p>Supervise, schedule, and train bartenders, servers, bussers, hosts, and runners.</p> </li><li> <p>Conduct interviews, onboarding, coaching, and regular performance evaluations.</p> </li><li> <p>Empower and develop team members through regular feedback, departmental meetings, and open communication.</p> </li><li> <p>Enforce grooming and appearance standards as outlined in the hotel handbook.</p> </li></ul> <p>Operational Oversight</p> <ul> <li> <p>Oversee all aspects of daily restaurant and bar operations, including opening/closing procedures and shift checklists.</p> </li><li> <p>Ensure all side work, restocking, and cleaning tasks are completed before and after each shift.</p> </li><li> <p>Manage compliance with New Castle policies, S.O.P.s, and all local liquor, health, and sanitation laws.</p> </li></ul> <p>Inventory, Budgeting & Vendor Relations</p> <ul> <li> <p>Order and stock equipment and supplies to meet operational needs.</p> </li><li> <p>Maintain cost controls and ensure operations remain within approved budgets.</p> </li><li> <p>Prepare weekly payroll and tip distribution sheets.</p> </li><li> <p>Monitor loss prevention procedures to protect company assets.</p> </li><li> <p>Follow corporate product specifications and maintain only approved vendor relationships.</p> </li></ul> <p>Business Strategy & Communication</p> <ul> <li> <p>Assist with preparation of F&B forecasts and analyze trends to maintain competitive status and profitability.</p> </li><li> <p>Coordinate food and beverage promotions and special events.</p> </li><li> <p>Stay informed on hotel events, guest services, and initiatives to support cross-departmental communication.</p> </li><li> <p>Regularly check and respond to emails and ensure supervisors are informed of any issues or concerns.</p> </li></ul> <p>Banquet & Event Support</p> <ul> <li> <p>Assist in managing banquet service operations, including pre-shift EO reviews and timeline management.</p> </li><li> <p>Serve as a liaison between event contacts and the service team to ensure smooth execution.</p> </li></ul> <p>Qualifications & Requirements:</p> <ul> <li> <p>Previous supervisory experience in restaurant or hospitality settings required.</p> </li><li> <p>Excellent communication, leadership, and organizational skills.</p> </li><li> <p>Ability to work a flexible schedule including nights, weekends, and holidays.</p> </li><li> <p>Strong understanding of service standards, safety compliance, and food & beverage trends.</p> </li><li> <p>Must be able to perform all front-of-house and bar duties.</p> </li></ul> <p>Work Environment:</p> <ul> <li> <p>Fast-paced, team-oriented hospitality setting.</p> </li><li> <p>Physical requirements include standing for long periods, lifting up to 25 lbs, and moving throughout the restaurant floor.</p> </li></ul> <p>Salary/Rate:</p> <p>60,000/year based on 47 hour work week (non-exempt role)</p>