Description
The Assistant Manager assists the General Manager in running a restaurant, coordinating front-of-house and back-of-house operations, coaching employees, maintaining customer service and merchandising standards, managing inventory and accounting tasks, and overseeing payroll. The role requires flexible scheduling, including early mornings, late nights, weekends, and holidays, and requires 2–4 years of hospitality or restaurant experience, including 1–2 years in a supervisory or management role, along with POS, Microsoft Office, and food safety knowledge.
