Assistant Restaurant Manager

The assistant restaurant manager will assist the restaurant manager and work in cooperation with the bar
manager, supervising the front of house team leads, servers, hosts, baristas, support staff, etc. At Fergie’s, the assistant restaurant manager focus, and priority are the brunch service but might also include
evening and events shifts.

EXPECTATIONS:
Operation:

• Assist in maintaining labor costs, and costs of goods at maximum efficiency.
• Help recruiting, hiring, training, and developing front-of-house staff, including servers, hosts,
  bussers, baristas and bartenders, and support staff.
• Make sure the restaurant is well maintained and functional, both for the business efficiency, the
  health and safety regulations, and the team members well being.
• Ensure operational systems already in place are maintained, manage the potential updates of those
  systems, and manage the set up of potential new systems, under the direction of the restaurant
  manager.
• Assist the restaurant manager with weekly administrative tasks.

Team:

• Lead by example, promote teamwork and a positive work environment.
• Assign tasks, manage team members performance, provide open, honest and constructive feedback, and coach as needed.

Service:

• Oversee, monitor, and manage the setup and/or close of the restaurant.
• Ensure a seamless service, by managing a potential waitlist and/or bookings, and making sure that
  both guests and team members are having a good experience at Fergie’s.
• Manage a potential waitlist in a way that balances and maximizes both the restaurant flow and the
  guest experience.
• Ensure that the workload is fairly and smartly spread on the team members.
• Provide direct service to guests as needed, including but not limited to, serving a section, tables
  and special functions, bussing tables, seating guests, bartending, and general duties.

Guests:

• Ensure that communication and processes are clear for guests, as navigating our venue can be
  confusing.
• Ensure a seamless and amazing guest experience by overseeing service quality, addressing guest
  concerns, and managing any service-related issues in collaboration with the team lead and
  restaurant manager.
• Ensure that, even during peak hours, the restaurant maintains an atmosphere where guests feel
  attended to and valued, without experiencing undue delays or confusion in service.

Communication:

• Provide weekly reports for the restaurant manager regarding the different categories described
  above.
• Ensure that the dedicated communication channels are followed by the team members, for what
  they are meant to be used.

SKILLS, EXPERIENCE AND QUALIFICATIONS:

• Minimum 1 years’ management experience leading a large team in a fast-paced environment.
• Ability to solve problems on the fly and stay calm and professional under pressure.
• A positive, encouraging, ‘can-do’ mentality, with an empowering management approach.
• Conflict resolution skills, with the ability to relate to all levels of staff, management, guests and
  suppliers.
• Strong knowledge of, and experience with restaurant POS systems, excel, word, social media.
• Must be able to lift up to 50 lbs and to run up and down many stairs!
• Must have a valid Serving It Right
• Applicants must have Canadian citizenship, permanent resident status or a valid work permit.