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Position Overview

The Assistant Manager supports the General Manager in all aspects of restaurant operations while maintaining the elevated service standards expected in fine dining. This role requires hands-on leadership during service periods, strong attention to detail, and the ability to cultivate an exceptional guest experience. The Assistant Manager serves as a key member of the management team and acts as Manager on Duty during assigned shifts.

Key Responsibilities

Service Leadership

Execute flawless service as Manager on Duty, overseeing all front-of-house operations during assigned shifts

Lead pre-shift meetings covering menu updates, reservations, VIP guests, and service standards

Conduct table visits to ensure guest satisfaction and address any concerns immediately

Manage reservation flow, table assignments, and pacing to optimize guest experience and revenue

Handle guest complaints and service recovery with professionalism and empowerment to resolve issues

Ensure proper execution of steakhouse standards including steak temperatures, tableside presentations, and wine service

Staff Development & Training

Train and mentor servers, hosts, bussers, and server assistants on fine dining service techniques

Conduct ongoing education on menu knowledge, wine pairings, and premium protein offerings

Provide real-time coaching and feedback during service to elevate team performance

Participate in hiring process including interviews and onboarding of new team members

Document performance issues and participate in disciplinary processes as needed

Operational Excellence

Enforce standard operating procedures for all front-of-house functions

Monitor service timing and coordinate with kitchen to maintain proper course pacing

Oversee opening and closing procedures, ensuring all checklists are completed accurately

Maintain dining room presentation standards including table settings, lighting, and ambiance

Manage floor plan assignments and server sections to balance workload and maximize efficiency

Ensure compliance with health department regulations, liquor laws, and company policies

Financial & Administrative Support

Assist with scheduling to optimize labor costs while maintaining service standards

Monitor sales performance and identify opportunities to increase average check through upselling

Review daily reports including sales, labor percentages, and guest counts

Process payroll functions, time-off requests, and maintain accurate staff records

Assist with inventory management and vendor coordination as needed

Support special events, private dining functions, and holiday service planning

Wine & Beverage Program Support

Demonstrate proper wine service techniques including presentation, opening, and pouring protocols

Guide servers on wine and cocktail recommendations that complement steakhouse menu offerings

Maintain wine list knowledge and participate in staff tastings and education sessions

Assist with beverage inventory, wine cellar organization, and proper storage protocols

Qualifications

Required Qualifications

3+ years of progressive restaurant experience with at least 1 year in a supervisory or management role

Fine dining or upscale steakhouse experience strongly preferred

Demonstrated knowledge of wine service, premium proteins, and fine dining service standards

Strong leadership presence with ability to command respect while maintaining approachability

Excellent communication skills with polished, professional demeanor appropriate for upscale clientele

Ability to remain calm and solution-oriented during high-pressure service periods

Proficiency with reservation systems (OpenTable, Resy) and POS systems

Working knowledge of Microsoft Office and Google Suite

Food Handler and Alcohol Service certifications (or ability to obtain upon hire)

Flexible availability including nights, weekends, and holidays

Preferred Qualifications

Experience with French service techniques and tableside presentations

Wine certifications (WSET, Court of Master Sommeliers, or similar)

Experience with high-volume service periods ($100+ per person average check)

Bilingual abilities (English + French, Spanish, or other languages)

Bachelor's degree in Hospitality Management or related field

Experience with private dining coordination and special events

Key Competencies

Exceptional attention to detail and commitment to excellence

Strong interpersonal skills and emotional intelligence

Ability to multitask and prioritize in fast-paced environment

Service-oriented mindset with passion for hospitality

Problem-solving abilities and sound judgment

Team player with collaborative approach to leadership

Physical Requirements

Ability to stand and walk for extended periods (8-10 hours)

Capacity to lift up to 30 pounds occasionally

Manual dexterity for handling glassware, plates, and service items

Ability to work in varying temperatures (dining room, kitchen, outdoor areas)

Work Schedule

This is a full-time position requiring approximately 50-55 hours per week. Schedule includes evening, weekend, and holiday shifts as required by business needs. Typical shift times are 3:00 PM - 12:00 AM, with flexibility required for special events and operational demands.

Compensation & Benefits

Competitive salary commensurate with experience ($50,000-$65,000 annually)

Performance-based bonus opportunities

Health, dental, and vision insurance

Paid time off and holiday pay

Dining discounts and professional development opportunities

Career advancement pathwayopportunities

Hotel Bourre Bonne

This is a 168 room property that can by found just minutes from Whiskey Row. The KFC Yum Center Arena is less than 10 minutes away on foot and the entertainment district, Fourth Street Live! The hotel will feature a steakhouse, rooftop pool, and over 5000 sq ft of meeting space.