Assistant Manager

TooJay's · Boynton Beach

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Our managers train and develop team members to deliver our high quality food and amazing guest experience.  They provide the leadership that creates an environment for individuals to grow professionally and personally, as well as for the restaurant to grow financially.  This Assistant Restaurant Manager role is located in Oakwood Square in Boynton Beach and reports to the General Manager.

WE OFFER OUR MANAGERS:

• Medical, Dental and Vision Insurance
• Paid Time Off
• Discounted Meal Program – including catering
• Training & Career Growth Opportunities

Position summary

Under the direction of the General Manager, the Assistant Restaurant Manager supports the leadership team in delivering TooJay’s operating standards, achieving company goals, and creating an excellent Guest experience This role motivates, trains, and develops team members while helping ensure the restaurant runs safely, efficiently, and profitably.

This is a handson leadership role.  Every task in the restaurant is a manager’s responsibility when the needs of the team or the Guest call for it.  Managers are expected to work alongside team members and help wherever needed—including cooking, slicing meat, food preparation, running food, working expo, bussing tables, and other front or backofhouse duties.  The Restaurant Manager supports the team in the moment, leads by example, and helps maintain service and productivity during busy periods A “that’s not my job” approach is not consistent with this role.

 Qualifications

• High school diploma and 1–2 years of experience in a restaurant management or related field
• Current Manager Serve Safe Certification, or ability to obtain it by the end of training
• Valid Florida driver’s license, proof of auto insurance, and a driving history acceptable to the company
• Understanding of company policies, procedures, standards, and goals 

 Schedule and physical requirements

• Flexible schedule; long hours may be required at times Managers are scheduled based on a 55hour work week
• Medium work, including exerting up to 50 pounds of force occasionally and/or 30 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects
• Ability to stand for an entire shift and move throughout dining and kitchen areas
• Ability to operate front and backoffice computer systems, as well as office, cleaning, cooking, and foodpreparation equipment
• Ability to reach overhead, bend below the waist, crouch, lift, stand, sit, twist, and communicate intentions

 Skills and competencies

• Communicates information and ideas clearly
• Evaluates situations and selects appropriate alternative courses of action when needed
• Maintains composure and objectivity under pressure; listens actively to understand and clarify concerns raised by internal or external Guests
• Shows initiative by anticipating, preventing, identifying, and addressing problems
• Understands financial information and data
• Plans and organizes work effectively

 Essential responsibilities

 Team leadership and development

• Manages restaurant team activities, including candidate interviews, hiring, ongoing training, and communication of performance standards to support job knowledge and skill development.
• Teaches, coaches, and mentors team members to maintain high standards; builds credibility through competence, consistency, and integrity.
• Provides performance feedback through coaching and timely reviews.
• Conducts counseling sessions using TooJay’s Problem/Solution Notice, focusing on facts and respecting each team member’s dignity.
• Partners with HR to ensure terminations are handled respectfully and with proper documentation, including giving team members an opportunity to improve when appropriate.
• Fosters open communication with managers and team members.
• Conducts motivating preshift meetings aligned with the daily operational plan and restaurant goals.
• Participates in weekly management directionals and staff meetings, and facilitates departmental meetings when needed.
• Reports financial results, Guest feedback, and relevant controllable costs to team members, helping them understand their impact.
• Supports company initiatives by educating and training team members.

 Hands-on restaurant operations

• Works alongside the team and steps into front or backofhouse duties as needed to support smooth operations and Guest satisfaction Duties may include cooking, slicing meat, food preparation, running food, working expo, and bussing tables.
• Monitors team productivity throughout the shift and leads with urgency, energy, and a willingness to contribute wherever needed.
• Maintains restaurant cleanliness by inspecting conditions and directing team members’ work.
• Maintains the restaurant’s ambiance, including lighting, music, temperature, marketing displays, and smallwares cleanliness Ensures floors remain clean, dry, and free of debris, and the dining room is clean and in good condition.
• Ensures team members and managers meet uniform and grooming standards.

 Guest experience

• Engages with Guests to create a personable, seamless experience.
• Uses service feedback to improve service levels, increase Guest satisfaction and return visits, and reduce complaints.

 Financial and business performance

• Assisting with financial objectives by forecasting requirements, controlling food costs, scheduling expenditures, analyzing variances, and initiating corrective action. 
• Adjusts staffing to changing business levels in line with labormatrix parameters.
• Maximizes profitability by ensuring accurate recipe execution, appropriate par levels, and accurate POS checks.
• Follows cashhandling, houseaccount, deposit, and creditcard policies Reconciles comps, voids, discounts, and cash shortages, and takes corrective action.

 Safety, security, and communication

• • Ensures safety, sanitation, and security guidelines are followed at all times.
  • Immediately addresses items identified through daily operational plans and flow charts; completes accident reports promptly and accurately; and responds to Corporate Operational and Human Resources Management requests.
  • Communicates and enforces backdoor security priorities.
  • Keeps the General Manager informed about shift status, financial results, issues affecting Guests or team members, and individual achievements.
  • Checks email daily and responds appropriately to requests from the corporate office.
  • Performs other duties as requested by the Restaurant Support Center team and/or General Manager.

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