Restaurant Assistant Manager

Restaurant Assistant Manager

T's Restaurant | Rhode Island, RI, US
Job Type: Full TimeCompensation$20 – $22 per hour

Posted a month ago

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POSITION TITLE: Restaurant Assistant Manager/ Assistant Team Lead

DEPARTMENT: Operations

REPORTS TO: Restaurant General Manager

SUPERVISION EXERCISED: All staff members associated with the responsible store

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

About Us

At T's Restaurant we are truly committed to our guests, our community, and our teams. We have been Rhode Island local since 1982 and currently have 3 stores located in Cranston, East Greenwich, and Narragansett. We are a highly respected, award-winning restaurant group that serves breakfast, brunch, and lunch.

About the position

The Assistant Team Lead/Assistant Manager is responsible for assisting in the management of daily operations of the restaurant, including, but not limited to, the selection, development and performance management of employees. In addition, they assist in inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with the quality of food and their dining experience. The Assistant Manager assists in the management of all areas of the restaurant in conjunction with the Restaurant General Manager. Other responsibilities, duties, and responsibilities are as follows:


  • Control cash and sales receipts in accordance with restaurant policies and procedures.
  • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • When requested, ensure that end of day receipts are correct and deposited to the bank at the end of shift.

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.

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

Operational Responsibilities:

  • Ensure that proper security procedures are in place to protect employees, guests and company assets.
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
  • 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.
  • When requested, schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Assist in managing shifts which include: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.
  • Investigate and resolve complaints concerning food quality and service.
  • Supervise portion control and quantities of preparation to minimize waste.
  • Prepare as needed all required paperwork, training materials, reports and schedules in an organized and timely manner.
  • Fill in where needed to ensure guest service standards and efficient operations.

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.
  • Create a culture of fairness 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

Community Involvement:

  • Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Other Duties:

  • Perform other duties as assigned.

Position Benefits

  • Paid Time Off/Sick Leave.
  • Day's only work schedule- No Night Shifts Ever!
  • Competitive wages.
  • Free Meal when working+50% off when dining as a guest.
  • Medical, Dental, and Vision Plans.
  • Thanksgiving and Christmas Day off.
  • Dedicated training that leads to your personal and professional growth.