Assistant Manager

POSITION OVERVIEW: The Assistant Manager supports the Venue Manager in overseeing the daily operations of the dining hall, ensuring that front-of-house operations run efficiently and that high standards of guest service, cleanliness, and operational performance are consistently maintained. The Assistant Manager directly supervises the Floor Supervisors and front-of-house operational teams, ensuring smooth service flow and coordination during operating hours. The role plays a key operational leadership function on the floor and is responsible for staff scheduling, team coordination, and maintaining service standards across the venue. CORE RESPONSIBILITIES 1. Front-of-House Operations Management - Support the Venue Manager in overseeing the daily operations of the dining hall floor. - Ensure that service standards, operational procedures, and cleanliness standards are consistently maintained. - Supervise the daily activities of the Floor Supervisors and front-of-house teams. - Monitor service flow and ensure smooth coordination between teams during operating hours. - Assist in resolving operational issues that may arise during service. 2. Team Supervision & Staff Coordination - Provide leadership and guidance to Floor Supervisors and front-of-house team members. - Ensure staff perform their duties in accordance with company policies and service standards. - Support staff development through coaching, guidance, and operational feedback. - Ensure team members maintain professional appearance and service etiquette. 3. Staff Scheduling & Workforce Planning - Prepare and manage staff schedules for the front-of-house team, ensuring adequate operational coverage. - Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation across shifts. - Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing. - Adjust schedules when required to accommodate operational needs, leave requests, or peak service periods. 4. Guest Service & Experience - Ensure guests receive high levels of service and hospitality throughout their visit. - Support the team in addressing guest inquiries, requests, or complaints in a professional manner. - Monitor guest interactions and ensure service standards are maintained across the venue. 5. Operational Coordination - Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smooth venue operations. - Communicate operational updates, service issues, and guest feedback to management. - Assist in coordinating daily operational briefings and service preparations. 6. Health, Safety & Compliance - Ensure compliance with health, safety, and hygiene standards across front-of-house operations. - Support the implementation of safety procedures and operational guidelines. - Ensure that staff follow company policies and operational procedures.

1. Front-of-House Operations Management – Support the Venue Manager in overseeing the daily operations of the dining hall floor. – Ensure that service standards, operational procedures, and cleanliness standards are consistently maintained. – Supervise the daily activities of the Floor Supervisors and front-of-house teams. – Monitor service flow and ensure smooth coordination between teams during operating hours. – Assist in resolving operational issues that may arise during service. 2. Team Supervision & Staff Coordination – Provide leadership and guidance to Floor Supervisors and front-of-house team members. – Ensure staff perform their duties in accordance with company policies and service standards. – Support staff development through coaching, guidance, and operational feedback. – Ensure team members maintain professional appearance and service etiquette. 3. Staff Scheduling & Workforce Planning – Prepare and manage staff schedules for the front-of-house team, ensuring adequate operational coverage. – Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation across shifts. – Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing. – Adjust schedules when required to accommodate operational needs, leave requests, or peak service periods. 4. Guest Service & Experience – Ensure guests receive high levels of service and hospitality throughout their visit. – Support the team in addressing guest inquiries, requests, or complaints in a professional manner. – Monitor guest interactions and ensure service standards are maintained across the venue. 5. Operational Coordination – Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smooth venue operations. – Communicate operational updates, service issues, and guest feedback to management. – Assist in coordinating daily operational briefings and service preparations. 6. Health, Safety & Compliance – Ensure compliance with health, safety, and hygiene standards across front-of-house operations. – Support the implementation of safety procedures and operational guidelines. – Ensure that staff follow company policies and operational procedures.