Assistant Manager / Team Lead

Oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing to ensure the venue meets owner guidelines. Develop the business plan with the owner, manage profit & loss by analyzing COGS and adjusting labor, and prepare financial forecasts. Ensure all team members are trained on PRIDE systems, food safety, and restaurant safety protocols. Handle customer concerns promptly to resolve issues and build relationships with patrons while maintaining high standards for service and atmosphere. Lead the management team and hourly crew through hiring, training, coaching, and performance monitoring, while managing effective scheduling to meet staffing requirements and labor goals. Foster a cooperative working climate to maximize morale and productivity.