Dining Room Assistant Manager

Description

POSITION TITLE: Dining Room/Assistant Manager

DEPARTMENT: Operations

REPORTS TO: Restaurant General Manager

SUPERVISION EXERCISED: All Team Members associated with this position

STATEMENT OF DUTIES:

The Dining Room/Assistant Manager is responsible for assisting in the management of the daily operations of the restaurant, including, but not limited to, the selection, development and performance management of employees. In addition, the Dining Room/Assistant Manager assists in the optimal dining room operations of the restaurant. The Dining Room/Assistant Manager may also be responsible for optimizing profits and ensuring that guests are satisfied with the quality of food and their dining experience (WOW Guest Service Satisfaction). The Dining Room/Assistant Manager assists in the FOH management of the restaurant in conjunction with the Restaurant General Manager.

ESSENTIAL FUNCTIONS, DUTIES, AND RESPONSIBILITIES:

Food Safety and Operational Planning

· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

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

· Responsible for ensuring consistent high quality of food preparation and service.

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

· Ensure all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards.

· Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

· Adhere to ServSafe, OSHA and HACCP standards.

Team Building

· Promote the T’s team spirit of positivity and team centered approach to the hospitality and culinary experience at all times in all ways.

· Support a culture of fairness and inclusiveness by following T’s guidelines, job description and training programs and by maintaining healthy boundaries with team members.

· Provide direction to employees regarding operational and procedural issues.

· Interview hourly employees. Assist with the hiring, supervision, development and, when necessary, termination of employees.

· Conduct orientation, explain the T’s Philosophy, and oversee the training of new employees.

· Develop employees by providing ongoing feedback, establishing performance goals.

Guest Service

· Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times with the T’s touch points of WOW hospitality.

· Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities

· Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.

· Assist in managing shifts which may include: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.

· Prepare as needed all required paperwork, training materials, reports and schedules in an organized and timely manner.

Financial

· Control daily cash and credit card reconciliation.

· Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility and labor costs.

Other Duties

· Perform other duties as assigned.

EDUCATION AND EXPERIENCE

QUALIFICATIONS:

· High School Degree required, college degree preferred – culinary/hotel/restaurant management.

· A minimum of two years restaurant experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations.

· Proficient with technology such as Microsoft Office 365 and Point of Sale Systems.

· Experience in restaurant management/supervision of staff.

· Must have the ability to travel between locations and to meetings

· Required Certification in Food Safety, Serve Safe Alcohol and First Aid upon hire.

· Flexibility in schedule.

· Must be eligible to work in the United States.

· Must agree to background and a possible credit check.

· Excellent written and verbal communication skills. Proficient in the English Language.

PROFESSIONAL REQUIREMENTS

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

· Pleasant, polite manner and a neat and clean appearance.

· Strong guest service skills with a passion for hospitality.

· Ability to motivate employees to work as a team.

· Ensure that food and service meet appropriate standards.

· Must be able to handle pressure and recommend solutions to potential and current restaurant problems.

· Must possess good communication skills for dealing with diverse staff and potential candidates.

· Possess excellent organizational, interpersonal, problem-solving, and collaboration skills

· Ability to coordinate multiple tasks such as food, beverage and labor cost while

maintaining required standards of operation in daily restaurant activities.

ACCOUNTABILITY

· Keeps Restaurant General Manager promptly and fully informed of all issues and takes prompt corrective action where necessary or suggests alternative courses of action.

· Adheres to job responsibilities and performance objectives.

· Maintains a favorable working relationship with all team members to foster and promote high morale, productivity and efficiency/effectiveness.

WORKING CONDITIONS

· Hours may vary if manager must fill in for his/her employees or if emergencies arise.

· Ability to perform all functions at the restaurant level.

· Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

· Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment.

· May be required to work at various locations on a limited basis.

· Hour position working up to 40 hours per week.

POSITION STATUS: This is a full-time position with benefits.

PAY SCALE: $22 to $24 per hour

T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse and inclusive work environment.

ABOUT T’s RESTAURANTS

T’s Restaurant Group focuses on a family environment that has been a Rhode Island tradition since 1982. We currently have 3 vibrant locations in Cranston, East Greenwich, and Narragansett. T’s Restaurants carefully source local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible.

We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life’s journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time.

PERKS AND BENEFITS

· Positive and supportive team culture.

· Paid Time Off.

· Competitive Wages with Annual Performance Reviews.

· Day's only schedule- never work nights.

· Meal benefit-whether on shift or off and at all locations.

· Thanksgiving and Christmas Day OFF.

· Ongoing development and growth/promotion opportunities

· Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more.

· Pet Insurance.

· Employee Assistance Program (EAP)- provides voluntary, confidential services to employees at no charge. Services such as counseling services for mental health issues and information, financial resources, work-life solutions and legal guidance.

· Flexible and Predictive Scheduling.

· Medical, Dental, Vision, Life Insurance

· 401(k)

Updated: April 2025