Restaurant Assistant Manager

Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. We are looking for likeminded, talented, integrity-driven individuals to join our journey and grow with us.

As a Restaurant Assistant Manager, you will help lead and inspire your team to deliver consistent excellence in service, operations, and guest experience. Your leadership will make every team member and guest feel genuinely welcome from the moment they step through the door.

Team Leadership & Development:

• Cultivate a nurturing and learning-focused environment that fosters team growth and development.
• Partner with the GM to recruit top-tier FOH staff, conduct interviews, and make hiring recommendations.
• Mentor and coach team members, including conducting annual performance reviews and supporting pay increase decisions.
• Facilitate the implementation of training programs and monitor team progress to ensure skill application.
• Provide constructive feedback and embrace open, authentic dialogue with team members.

Operational Excellence:

• Support proactive performance management while adhering to employment policies and procedures.
• Assist in monitoring labor and other expenses, collaborating with the GM to ensure budget compliance and operational efficiency.
• Partner with the management team to refine restaurant processes and drive continuous improvement.
• Enforce safety protocols to maintain a secure environment for team members and guests.

Guest Experience & Brand Stewardship:

• Create a culture of genuine hospitality, consistently exceeding guest expectations.
• Champion RHG’s brand image by ensuring all team members embody professionalism and reflect our values.
• Proactively engage with the local community to enhance brand visibility and foster partnerships.

Product Knowledge & Financial Accountability:

• Develop a comprehensive understanding of food and beverage menus, including ingredients, preparation, and presentation.
• Oversee beverage inventory and purchasing, assist with mid/end-period counts, and analyze variances.
• Ensure accurate cash handling and proper operation of the point-of-sale system.

Physical & Operational Duties:

• Oversee the upkeep of the restaurant, ensuring cleanliness, organization, and compliance with company standards.
• Act as a key player in achieving financial and operational goals in collaboration with the GM and other managers.