Position Overview:  We are seeking an experienced Restaurant Assistant Manager that helps the General Manager to ensure that the day to day business operations of Bad to the Bone BBQ run smoothly.  The Assistant Manager will draw up weekly schedules, order merchandise, and assist the General Manager with training, recruiting, promotions, and planning. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands-on approach to leadership and a deep commitment to the art of hospitality.  

We believe that average is not good enough at Bad to the Bone BBQ. 

Key Responsibilities:
• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre-shift preparations and end-of-day financial reconciliations.
• Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect.
• Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction.
• Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements.

Qualifications:
• Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits.
• Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors.
• Ability to work a flexible schedule, including mornings, late nights, weekends, and holidays when needed
• Physical ability to stand for extended periods and lift up to 40 pounds as required.
• Demonstrated problem-solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.
• Catering and event experience preferred