Assistant Restaurant Manager - 12th St Tavern

Position Summary

With the support of the General Manager, oversee the daily operations of the 12 St Tavern while maintaining a high level of customer and staff engagement. Ensure consistent operations, provide quick and friendly service, and create opportunities for team members to grow in their skills and abilities.

Essential Duties & Responsibilities

• Communicates concisely and accurately to ensure effective restaurant operations, filtering communication to all employees as directed by the Restaurant Manager.
• Demonstrates integrity, honesty, and knowledge that promote the culture and values of 12th St Tavern.
• Works with the General Manager to develop efficiencies that help staff be effective within their positions, including training, coaching, and progressive disciplinary action as needed.
• Directly oversees and supports leads to ensure duties are complete, consistent, and aligned with the objectives of the restaurant.
• Prepares staff schedules to meet organizational needs and control labor costs.
• Develops positive relationships with the team by understanding and addressing individual motivation, needs, and concerns.
• Maintains regular and consistent attendance and punctuality, models a customer‑first attitude, and delivers legendary customer service.
• Inspects premises to ensure cleanliness and compliance with health and sanitation regulations.
• Practices and leads staff in making sound business decisions to protect business assets, including cash, premises, records, and equipment.
• Creates and maintains a friendly atmosphere and high level of customer service through leading by example.
• Assists and/or resolves customer inquiries and complaints professionally and timely, keeping the best interest of the business in mind.
• Maintains confidentiality of all information.
• Performs other duties as required.

Minimum Qualifications

Three years of restaurant supervisor or management experience is required; an equivalent combination of education and experience will be considered. Must obtain and maintain alcohol and food‑handling certifications and successfully pass a pre‑employment drug/alcohol screen and background investigation. Native American preference will be given.

Knowledge, Abilities, Skills, and Certifications

• Knowledgeable in food planning and preparation, purchasing, sanitation, security/safety, personnel management, record‑keeping, and report preparation.
• Knowledge of management practices with the ability to motivate team members, train for success, and handle progressive disciplinary action fairly.
• Skilled in working closely with back‑of‑house teams.
• Planned ahead, coordinated multiple tasks, and delegated while maintaining required standards of operation in daily restaurant activities.
• Collaborated with the team to reach financial goals, increase customer satisfaction, and reduce turnover.
• Utilised advanced written and verbal communication skills.
• Communicated effectively with diverse staff and guests from various backgrounds.
• Proficient with modern computer software and point‑of‑sale systems.
• Maintained a pleasant, polite manner and a neat, clean appearance in all situations, especially under stress.
• Stayed calm under stress, seeking customer‑centric solutions while protecting business assets.
• Applied working knowledge of point‑of‑sale operations, presenting multiple approaches when resolving equipment, staff, or customer issues.
• Used independent judgment to make sound business decisions.
• Established and maintained relationships with individuals of varying social and cultural backgrounds.

Physical Demands

Regular sitting, use of hands and fingers, reaching with hands and arms, talking and hearing; frequent walking; standing for long periods; stooping, kneeling, crouching, or crawling; lifting up to 25 lbs frequently and occasionally up to 50 lbs; vision requirements include depth perception, distance/color perception, peripheral vision, and focus adjustment.

Work Environment

Restaurant setting with moderate noise level; evening, holiday, and weekend hours required.

Salary

$45,795 - $59,533 per year