Bull and Bear Roadhouse - Fayetteville Logo

Assistant Manager

Fayetteville, New YorkFull-time
About the Job
The Assistant Manager’s role is to ensure consistent execution of all FOH systems and profitability by providing and ensuring quality training, coaching and follow-through. They are accountable for service standards, systems, cleanliness, organization, Team Member engagement and the Guest experience including suggestive selling, answering questions, taking and delivering the Guests’ order, follow up to ensure each Guest receives their correct food and/or drink order, and every Guest is made to feel welcome at all times.
 
Key Performance Elements/Essential Functions:
  • Knowledgeable of all Bull & Bear’s systems and operations in the FOH and BOH; must demonstrate the ability to run effective shifts in all aspects of the restaurant.
  • Provides direction, coaching, and leadership for all Team Members including training, safety and sanitation, and company policies and procedures.
  • Responsible for establishing and appropriately communicating goals to General Manager on a regular basis.
  • Communicates effectively with the Leadership Team and staff.
  • Effectively maintains the restaurant’s facility, both exterior and interior, to Bull & Bear’s standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH Team Members to execute their responsibilities.
  • Writes department schedule, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Team Member availabilities, requests and vacations into consideration.
  • Responsible for posting department schedule in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules.
  • Communicates effectively with vendors.
  • Knowledgeable of inventory procedures and is able to complete weekly inventory in their area of responsibility.
  • Provides direction, coaching, and leadership for all FOH training, safety and sanitation, and company policies and procedures.
  • Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
  • Effectively maintains an area of responsibility in restaurant that include Guest Experience, Bar, Host, and Takeout to include service standards, sales focus, team member food and beverage knowledge by coaching throughout and after the shift.
  • Maintains a strong Dining Room focus, coaching Team Members throughout and after the shift.
 
Qualifications:
Education/Training/Work Experience
  • High school diploma, or general equivalency diploma (GED); Some college preferred
  • One to two years of management experience preferred.
  • Full-service restaurant management experience preferred
 
Knowledge/Skills/Abilities
  • Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry.
  • Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
  • Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add-on sales, and labor cost management.
    About Bull and Bear Roadhouse - Fayetteville

    Founder Mark Bullis began his quest into the world of hospitality as a bartender at Awful Al’s in the late 90s and early 2000s. He loved the bar scene and being the host of the party. Mark opened Bull & Bear Pub in Hanover Square in downtown Syracuse in 2002. The Pub became the 13-year brain child of what we know today as Bull & Bear Roadhouse & Catering. The Pub boasted a large amount of beer and spirits with elevated pub food and a steady flow of live music. Mark began to get the itch to expand upon his Pub concept and the initial concepts for Bull & Bear Roadhouse were born. Mark set out to find a location for his new idea. The East Syracuse location on Collamer Road was a revolving door of failed concepts attached to a bottle return on a major road with an awkward intersection. Obviously, Mark thought this was the perfect spot! After doing some major renovations and adding a front porch/patio, Bull & Bear Roadhouse opened its doors in February of 2013. With the addition of ribs, pork, brisket and more classic comfort foods to the menu, the Roadhouse took shape. Although the south has always resonated in Bull & Bear Roadhouse’s food, there has always been a place for other influences to keep things fresh and exciting. The menu has featured such items as a pork belly banh mi and thai peanut noodles at different times. Not one to be complacent, Mark continued to look forward with the addition of a second Roadhouse in Liverpool. The doors opened in April of 2015 with much anticipation and large crowds for weeks. Mark purchased the building that housed the former Hullar’s Restaurant for over 100 years in Fayetteville, NY. The third Bull & Bear Roadhouse is slated to open in early 2019. Community outreach and involvement has always been an important aspect of being a business-owner to Mark. Mark sits on the board of Syracuse for St. Jude and was recognized for his philanthropy at the Syracuse for St. Jude Gala in 2016. Bull & Bear partners closely with all fire departments in the area, including East Syracuse FD and Moyers Corners FD. Bull & Bear has catered the East Syracuse Fire Department’s Burn Run post-race food and refreshments for 5 years. The company offers many opportunities for area schools, organizations and charities to raise funds, including "Roadhouse 'Raiser" fundraiser nights and celebrity bartending events.