Assistant Manager New Restaurant

Job Description

Benefits:

Flexible schedule

Opportunity for advancement

Paid time off

Cooper's Food and Drink is opening our second location in Lacey, WA. This new restaurant will be opening summer of 2025 and will be based out of Lacey, WA. Training will take place at our original location in Tacoma, WA before Cooper's Lacey opens.

Job Description

The Assistant Manager is responsible for overseeing the daily operations of our bar and restaurant, ensuring that all activities are aligned with our mission, vision, and values. The Assistant Manager will lead the team in providing an exceptional atmosphere, prioritizing people, and acting as a home away from home for our community. This role includes managing staff, ensuring high-quality food and beverage service, optimizing profits, and maintaining compliance with all health and safety regulations. The Assistant Manager reports directly to the General Manager.

Mission-Aligned Responsibilities

Exceptional Atmosphere: Ensure the restaurant environment is welcoming, comfortable, and enjoyable for guests. Support the GM with overseeing decor, cleanliness, and overall ambiance.

Prioritize People: Lead, motivate, and support the restaurant team in all aspects of service, ensuring a positive, cooperative, and professional working environment.

Home Away from Home: Foster a community atmosphere where guests feel valued and at home. Address guest and team feedback promptly and effectively to ensure satisfaction and loyalty

Operational Responsibilities

Oversee and manage the front of house and kitchen team.

Write and maintain the schedule for the front of house team balancing both the needs of the business and the needs of the team.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Oversee the operations of the bar, manage inventory, and oversee ordering to minimize waste and control costs.

Ensure compliance with all operational standards, company policies, federal/state/local laws, and ordinances.

Financial Responsibilities

Adhere to company standards and service levels to increase sales and minimize costs, specifically focusing on beverages and front-of-house labor.

Ensure all financial duties, including invoices and reporting, are completed accurately and on time.

Ensure all cash taken in and paid out in tips is recorded promptly, accurately, and in accordance with all local, state, and federal regulations.

Review relevant budgets, financial forecasts, and monitor financial performance to ensure the restaurant meets financial objectives.

Guest Service Responsibilities

Ensure positive guest service in all areas. Respond to feedback, taking appropriate actions to turn dissatisfied guests into returning guests.

Monitor and evaluate food service offerings to ensure guest satisfaction.Personnel Responsibilities

Provide direction to team members regarding operational and procedural issues.

Oversee the training and development of new front-of-house employees.

Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.

Qualifications

Combination of practical experience and education surpassing 2+ years in a similar role or function

Proficient in restaurant functions: beverage planning and preparation, purchasing, sanitation, company policies, personnel management, and recordkeeping.

Valid drivers license and eligibility to work in the United States.

Must agree to background and credit check.

ServSafe certification required.

Personal Requirements

Self-discipline, initiative, leadership ability, and outgoing personality.

Pleasant, polite manner and well-groomed appearance.

Ability to motivate employees to work as a team to ensure food and service meet high standards.

Ability to handle the pressures of coordinating a wide range of activities simultaneously.

Good communication skills for dealing with diverse staff.

Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining standards of operation.

Working Conditions

Typical workweek = 45 hours, varying hours if the manager must fill in or emergencies arise.

Responsive to issues, questions, or concerns that occur when not on shift.

Ability to perform all functions at the restaurant level, including delivery when needed.

Position requires prolonged standing, bending, stooping, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.

Work with hot, cold, and hazardous equipment, as well as operating phones, computers, copiers, and other office equipment.

Full-time