Job Description

Ammoora introduces traditional Levantine cuisine with a touch of modernity. The menu is a true cultural mosaic focused on the essence of food, meticulously prepared, and presented socially for a contemporary culinary journey through the Eastern Mediterranean.

The Assistant Manager is responsible for assisting with the overall operation of the restaurant.They will work with the FOH and BOH management team in setting the direction of the business in day-to-day operations as well as a plan to grow the business, drive sales and manage costs.

Outcomes & Operational Duties:

• Assist with recruiting, including but not limited to interviewing, hiring, training, development, and retention of qualified employees.
• Identify, train, and develop key employees for growth, advancement, and promotion.
• Become proficient in all job functions of both front and back of house employees.
• Organize employee meetings.
• Have a thorough understanding of and practice the Employee Handbook, employee benefits, and company philosophies.
• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations.
• Communicate repair and maintenance needs and/or appropriate repair source.
• Become proficient in the use of all restaurant computer equipment.
• Clear understanding of BOH operations.

Day-to-Day Management:

• Direct and supervise employees on a daily basis in a fair and dignified manner.
• Assist with training, coaching, and development of the management team in areas including: company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.
• Identify, address, and document individual employee performance problems according to standard operating procedure discipline and/or terminate as necessary according to company procedures.
• Authorize comps and voids for all service personnel.
• Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy.

Inventory & Labor Management:

• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies
• Ensure accurate monthly inventory is completed and turned in on time
• Perform departmental Labor cost analysis and oversight

Qualifications:

• A minimum of 5 years in a supervisory level position
• A minimum of 5 years experience in a Full Service Dining experience
• Exhibit strong multitasking abilities and managerial ability
• Posses a diligent work ethic and shows a sense of urgency
• Maintain a clean and professional appearance
• Display the ability to forecast and anticipate the needs of our guests and team
• Strong knowledge in cocktails, spirits and wine is a plus
• Available to work nights, weekends and holidays
• Must be able to stand for the duration of shifts and lift up to 35 lbs