Assistant Restaurant Manager

Set against the stunning backdrop of the Kennebunk River, The Boathouse Restaurant is a beloved waterfront destination known for its vibrant atmosphere, fresh coastal cuisine, and exceptional service. We’re looking for a dedicated and passionate Assistant Restaurant Manager to join our leadership team and help drive the guest experience to new heights.

In this dynamic role, you’ll work closely with the Restaurant Manager to lead daily front-of-house operations, oversee multiple floor manager shifts each week, and take on key administrative responsibilities. These include staff hiring and training, scheduling, timecard management, inventory and ordering, reservation coordination, and special event planning. As part of the Kennebunkport Resort Collection, The Boathouse offers year-round service with seasonal adjustments, operating seven days a week for lunch and dinner.

This is a unique opportunity to join a highly respected hospitality brand and grow your leadership career in a fast-paced, guest-focused environment.

• Directly manages restaurant front of house personnel including hiring, training, administering performance reviews, determining wages, timecard approval, coaching and discipline including termination, weekly scheduling, and managing overall employee relations.
• Create effective, cost‑efficient schedules for assigned F&B team based on forecast and budget. Use schedule management tools as assigned.
• Liaison for onboarding including hiring documents, training, issuance of uniform, communication of time and attendance policy, appearance policy, steps of service training, access to appropriate systems, etc.
• Assist with proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Lead daily pre‑meals/stand‑up meetings, developing topics to discuss such as operational focuses, safety issues, in‑house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Work closely with Restaurant Manager on in‑house guests and special events.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Manage in‑house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Assist with fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth‑running operation.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Attend all scheduled meetings and training sessions.
• Understand and practice all safety and security procedures including conscious knowledge of food allergies and safety in preparation.
• Monitor and delegate to subordinate team members to ensure they remain busy and efficient during their shift.
• Work professionally with all third‑party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage or General Manager.
• Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Oversee reservation and walk‑in guest flow to maximize…