Assistant Restaurant Manager $70 K - $80 K

Company Description Think Hospitality is a fast-growing real estate development and hospitality company rooted in a long-term partnership among its founders and a shared vision for community-focused experiences. Based in the heart of Miami Beach’s Arts District, the company operates boutique hotels such as The Plymouth Hotel, The Boulan Hotel, The Clinton Hotel, and South Beach Hotel, along with restaurant concepts like Orange Blossom and Falsa Limonada. Its properties emphasize local culture by showcasing area artists and collaborating with organizations such as the Bass Museum, Miami City Ballet School, and the Collins Park Neighborhood Association. Think Hospitality is dedicated to delivering unique, artful, and intimate service that attracts both locals and visitors seeking memorable, design-driven stays. Team members join a creative, guest-centered environment with strong ties to the neighborhood and the arts community.

Role Description The Assistant Restaurant Manager is a full-time role based in Miami Beach, FL. This position supports daily restaurant operations, including supervising front-of-house activities, ensuring high standards of food and beverage service, and maintaining a welcoming atmosphere for guests. The Assistant Restaurant Manager assists in managing staff schedules, overseeing training, and supporting hiring efforts to build a strong service-oriented team. The role involves monitoring guest feedback, resolving customer concerns, and driving customer satisfaction through excellent service and attention to detail. The Assistant Restaurant Manager also helps with inventory control, coordinating with the kitchen team, and supporting promotional initiatives that align with Think Hospitality’s brand and community partnerships.

Qualifications

• Strong focus on Customer Service and Customer Satisfaction, with experience managing guest relations in a restaurant or hospitality setting.
• Effective Communication skills to coordinate with team members, leadership, and guests, and to provide clear direction during service.
• Experience with Hiring, onboarding, and training staff to uphold service standards and operational procedures.
• Knowledge of Food & Beverage operations, including menu understanding, service standards, and basic inventory practices.
• Previous experience in restaurant or hotel food and beverage management or supervisory roles.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, as needed in hospitality.
• Strong organizational skills, attention to detail, and ability to handle multiple priorities in a fast-paced environment.
• Proficiency with basic POS systems and restaurant management tools; familiarity with hospitality industry best practices is beneficial.
• High school diploma or equivalent required; additional education in hospitality management or a related field is a plus.