Website The Sassy Biscuit Co.

Bringing Big City Living to Small Town Plates

Duties include: Overseeing and coordinating of all front of house activity. Planning, organizing, training, and leadership necessary to achieve stated objectives in sales, prime costs, employee retention, guest service and satisfaction, and cleanliness.


-Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
-Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
-Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
-Manage inventory of ingredients and supplies.
-Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining front of the house personnel as appropriate, when appropriate and with approval from higher management.
-Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
-Count money and make bank deposits.
-Investigate and resolve complaints regarding food quality, service, or accommodations.
-Establish standards for personnel performance and customer service.
-Perform service tasks such as clearing tables, and serving food and drinks when necessary.
-Instruct front of the house employees or other workers in the preparation, servicing, or presentation of food and or drinks.
-Provide orientation of company and department rules, policies and procedures to new front of the house employees.
-Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
-Fulfill any additional duties required of the restaurant.

-Monitor employee and guest activities to ensure liquor regulations are obeyed.
-Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.






-ServSafe Qualified.
-Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
-Be 21 years of age or older
-Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
-Excellent basic mathematical skills
-Able to handle money and operate a point-of-sale system
-Able to work in a standing position for long periods of time (up to 10 hours)
-Able to reach, bend, stoop and frequently lift up to 50 pounds
-Stamina and availability to work 50 to 60 hours per week


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