• New York,
• Restaurant
• 60K-65K
• Full Time regular employee
•  50h-60h / week

Job Description

【Position】
Assistant Restaurant Manager (Entry-Mid level Management)

【Summary】
The Assistant Restaurant Manager coordinates the food service activities of the restaurant in order to ensure exceptional guest satisfaction and controls the restaurant’s costs ensuring profitability. The Assistant Restaurant Manager must be on the floor during the business hours. The Assistant Restaurant Manager must work closely with the General Manager and other management members including Restaurant Manager, Chef, Assistant Chef and Kitchen Manager in positive manner in order to manage the entire restaurant operation smoothly and productively while following the concept and recipes of Tim Ho Wan brand.

【Essential Duties】
 Must follow all standards of Tim Ho Wan brand and WDI New York LLC.
 Oversees dining room and kitchen food and beverage service activities. Supervises employees in accordance with operating policies and standards.
 Must be present on the floor making sure that service runs smoothly during business hours.
 Represents Tim Ho Wan NY service to our customers by greeting guests at their table.
 Checks with guests to ensure customer satisfactions.
 Handles guest complains. Investigates and resolves food and beverage quality and service complaints.
 Responsible for specific situations.
 Works with employees and other management members in regard to food presentation and proper food handling procedures.
 Ensures proper food and beverage presentation from kitchen and bar to guests and train employees constantly with regard to proper food and beverage handling procedures.
 Ensures all health, safety, sanitation and security standards are followed.
 Controls the guests’ crowds in and out of the premise including the sidewalks.
 Maintains good relationship with the landlord management and neighborhood businesses.
 Handles complains from the neighbor residents and businesses when occurs
 Inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.
 Performs necessary POS and computer functions, handles cash and credit card transactions, records required data from shifts for the management and company.
 Schedules and supervises employees to ensure proper execution of company standards and a high level of guest satisfaction. Scheduling of employees shall be advised and approved by the General Manager.
 Also responsible for food and drink orders.
 Executes the general responsibilities necessary to minimize operating costs. Maintains a system of cost controls through purchasing and sales.
 Estimates food and beverage needs and requisitions and purchases produce, meats, poultry, fish and seafood, supplies, beverages and equipment. Receives and checks food and beverage orders to ensure they adhere to specifications.
 Works with the General Manager and/or HR department for the selection, hiring, assignment, training, development, motivation, evaluation, discipline and termination of personnel. Hiring, evaluation, discipline and termination of personnel must be consulted with the General Manager.
 For regular operation of each shift, informs and reports all complains, conflicts and concerns to the General Manager and other management members and asks for the General Manager’s help and advice.
 For employee related issues and concerns, informs and reports immediately to the General Manager and the HR department including other management members.
 Responsible for teaching and supervising current and newly hired food servers, bussers, hosts and bartenders.
 Works with the General Manager, maintains proper daily and periodical cleaning procedures in all areas of the store at the highest standards of cleanliness and sanitation.
 As a member of the management, responsible for teaching and supervising kitchen staff members for store, brand and the company standards.
 Periodically meets with food production, dining room, bar and other management personnel to plan guest service activities, special events, share information, etc.
 Periodically train employees with other management members and maintain the standard procedures for an emergency evacuation plan and improve the employee awareness of alcohol handling and serving to guests.
 Works with the General Manager in developing a marketing strategy, implementing advertising and promotional campaigns
 Initiates, demonstrates, trains, leads and ensures all employees’ participation in store/company sales and promotional activities and events.
 Takes any necessary actions as a MOD for guests and employees’ safety when an emergency occurs and immediately reports it to the Restaurant Manager and General Manager.
 In the case that the store is run with minimal employees and minimal costs & expenses due to business hardships and/or restrictions, Assistant Restaurant Manager may be required to help working in the prep-kitchen and/or line-kitchen and/or porter area.
 Assists the Restaurant Manager, General Manager, Chef, Assistant Chef and Kitchen Manager and NY RSC, and performs other duties as assigned by the General Manager and the District Manager of NY.
 All store managers are required to clock-in/out

【Working Hours, Working style】
Over 50 hours / week
Shift work

【Working Location】
Manhattan, NY

【Salary, Benefit】
60K-65K
Insurance (Individual: fully covered by the company)
401K
PTO

【Holidays】
Shift schedule

【Qualifications】

​​​​​​​ One to two years’ restaurant management experience and/or captain (leadership) experience, preferably with a full-service restaurant or possess an equivalent associate degree and/or a four-year college degree.
 Ability to work all shifts including nights, weekends and holidays
 Experience in Chinese Dim Sum restaurant is desired
 Knowledgeable of composition of Chinese Dim Sum cuisine
 Must be very customer service-oriented individual with a gregarious demeanor
 Must possess good written and verbal communications skills
 Extensive knowledge of table service, wine and beer
 Must demonstrate leadership abilities through work
 Must be organized with heavy volume of work in concentrated periods of time
 Must be knowledgeable in performing needed POS and store computer functions
 Ability to train, develop and lead subordinates to attain store and company goals
 Ability to establish and maintain good working relationship with business vendors, restaurant employees, and other management members including Chef and Assistant Chef
 Qualifying Certificate in Food Protection
 

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