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How to Write a Restaurant Assistant Manager Job Description (Duties, Responsibilities)

Grace JidounAuthor

How to Write a Restaurant Assistant Manager Job Description (Duties, Responsibilities)

When you think of jobs in the restaurant industry, what first pops into your mind? Probably chef, mixologist, or server. But to run a successful restaurant, it’s essential to have good managers. 

The Assistant Manager is what’s known in the corporate world as “middle management.” They occupy a uniquely challenging and rewarding spot in the restaurant hierarchy. Often reporting to the General Manager (or “GM”), or the Regional Vice President in corporate chains, the Assistant Manager has their hand in every pot. They hire and oversee front and back-of-the-house staff, manage inventory, optimize profits, and ensure guests are always satisfied with their dining experience. Consider them the center wheel of the restaurant operation, from which everything turns.

The ideal candidate must possess many skills to successfully juggle daily tasks, including communication, leadership, time management, and financial knowledge. They’re often the interface between the top brass and the rank-and-file employees. Even though they’re in a leadership role, they must be willing to roll up their sleeves and perform any necessary duty, from ordering extra linens and dishware to coordinating special events and private parties. They ensure the restaurant runs smoothly and all the parts work together harmoniously – and on budget.

List of Duties for the Job

Manage employees 

The Assistant Manager is often responsible for hiring and retaining employees. But it’s not as easy as saying, “you’re hired!”. Assistant Managers set job expectations, provide ongoing feedback, and conduct performance reviews. 

The manager must know how to motivate and communicate effectively with each unique employee. Additionally, Assistant Managers ensure the restaurant is adequately staffed for all shifts, which entails coordinating and preparing a maze of schedules. If someone needs time off or has a complaint, the Assistant Manager is the point person.

Oversee restaurant operations 

A restaurant Assistant Manager job description is long and varied. Many essential yet unglamorous “hard skills” are needed in this position. For one, the Assistant Manager will likely control the supply chain and keep meticulous inventory records. They take care of buying the ingredients, cups, to-go boxes, cleaning supplies, and whatever else is on the weekly checklist. 

Additionally, this person ensures the restaurant complies with all operational standards, company policies, and federal, state, and local laws and ordinances. That includes safety practices for food handling and cleanliness as well.

Manage Finances 

The “bean counter”: Every viable business needs one. The Assistant Manager or general manager balances the budget in a notoriously tricky industry known for slender profit margins and a high failure rate. Candidates will have a mastery of budgeting and finances and come up with strategies to increase sales and minimize costs without compromising the quality of the dining experience. 

Strong prospects will have experience with personnel and payroll-related administrative tasks. Hiring a person with a demonstrated ability to “balance the books” can make the difference between success and failure for your restaurant.

Handle guest relations 

“Make I speak to the manager?” is the question every server dreads. If a customer has a problem (or praise), the Assistant Manager or manager intervenes and listens to the feedback. They are the public face of the restaurant and usually the top employee a diner can speak to. Excellent customer service and communication skills are vital to this role.

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Restaurant Assistant Manager Job Description Sample

To make it easier to create a restaurant assistant manager job description, here’s a sample you can use. 

Job Title: Restaurant Assistant Manager 

Salary: $40,000 to $60,000 per year

Tip Income: No 

Schedule: Full-Time (40 hours per week), Wed–Sunday 

Role: We are looking for a strong leader to help run our successful restaurant and provide the exceptional customer service we’re known for. You will oversee our team of motivated employees and ensure day-to-day operations run smoothly, creating a welcoming environment for all customers.  

Duties

  • Strong communication and ability to work well in a team

  • Manage vendor’s contracts and invoices

  • Anticipate future kitchenware and equipment needs and place orders

  • Manage employees, including hiring and training

  • Address performance issues quickly and respectfully by coaching, counseling, and managing conflicts

  • Prepare shift schedules

  • Process payroll for all staff

  • Keep detailed records of costs and revenues

  • Proficient with Microsoft Office and Excel

  • Achieve restaurant sales and financial objectives

  • Possess extensive food and beverage knowledge

  • Ensure compliance with safety and cleanliness standards

  • Deliver exceptional and memorable customer experiences

Additional requirements:  Prefer ServSafe certification. Must be physically able to lift up to 25 pounds and stand for long periods.

Tips for Writing Effective Job Descriptions

  • Point out opportunities for professional growth and development in your job listing. Mentioning how your restaurant will mentor or invest in new hires is a refreshing change from the norm. 
  • Does your restaurant have a strong mission, like farm-to-table, organic, or the like? Give candidates the big picture to pull them in and get them excited about your brand.   
  • The job description should be compelling and to the point. Avoid laundry lists of requirements and duties. Instead hit on key aspects of the job that will interest candidates.

Overall, highlight opportunities for growth in the interview process, and place the focus on the candidates by asking open-ended questions and listening carefully. At the end of the day, top candidates will want to know what’s in it for them. 

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