Assistant Manager

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth.

• Supporting General Manager:
  • Collaborate with the General Manager in daily operations, planning, and decision-making.
  • Assist in setting and achieving financial goals, monitoring performance, and making improvements as needed.
• Staff Supervision and Training:
  • Oversee and support the front-of-house and back-of-house teams.
  • Assist in recruiting, training, and developing staff to maintain high service standards.
  • Monitor staff performance and provide feedback and coaching as required.
• Customer Service:
  • Ensure that all guests receive exceptional service and resolve any guest concerns or issues.
  • Foster a welcoming and friendly atmosphere, ensuring guests feel valued and appreciated.
  • Assist in maintaining and enhancing the restaurant's reputation for outstanding service.
• Operational Excellence:
  • Participate in the day-to-day operations of the restaurant, including scheduling, inventory management, and quality control.
  • Ensure compliance with health, safety, and sanitation regulations.
  • Collaborate with the General Manager to optimize menu offerings and promotions.
• Financial Management:
  • Assist in managing the budget, controlling costs, and maximizing revenue.
  • Monitor financial reports, analyze data, and recommend strategies for improved profitability.
  • Contribute to inventory management and cost control efforts.
• Team Collaboration:
  • Foster a positive and collaborative work environment, promoting teamwork and effective communication.
  • Support and implement company policies and procedures.
  • Step in as the acting General Manager in their absence.

• Previous experience in a supervisory role in a fine dining restaurant or upscale dining establishment is preferred.
• Strong leadership, organizational, and communication skills.
• Understanding of food and beverage operations, service standards, and industry best practices.
• Ability to work effectively in a high-pressure, fast-paced environment.
• Proficiency in restaurant management software and point-of-sale systems.