Assistant Restaurant Manager (Seasonal up to 40 hours per week May to September)

POSITION SUMMARY: The Assistant Restaurant Manager plays a vital leadership role in supporting the daily operations of a high-volume buffet-style restaurant. This position assists the Restaurant Manager in overseeing guest service staff supervision food safety compliance and operational efficiency. The ideal candidate will be a hands-on leader who thrives in a fast-paced environment and is passionate about delivering an outstanding dining experience to every guest.

DUTIES AND RESPONSIBILITIES:

Guest Experience & Service Standards

• Ensure all guests are greeted warmly and receive exceptional service throughout their visit.
• Monitor buffet stations regularly to ensure cleanliness proper food presentation and replenishment.
• Address guest concerns or complaints in a professional and timely manner.
• Promote a clean welcoming and family-friendly dining atmosphere.

Staff Supervision & Team Leadership

• Assist in hiring training and supervising front-of-house (FOH) and back-of-house (BOH) staff.
• Support team members during peak hours and lead by example in delivering high-quality service.
• Help create staff schedules manage shift coverage and ensure appropriate staffing levels.
• Provide daily direction feedback and motivation to ensure team alignment and performance.

Operational Management

• Oversee buffet line presentation flow and traffic management to minimize wait times and maximize guest satisfaction.
• Monitor cleanliness and sanitation across all areas of the restaurant including dining room buffet stations and restrooms.
• Assist with inventory control ordering and receiving of food and supplies.
• Ensure compliance with all health safety and sanitation regulations.

Administrative & Financial Support

• Assist in monitoring daily sales labor and operational costs to support restaurant profitability.
• Ensure proper use of POS systems and accurate cash handling procedures.
• Help implement and maintain standard operating procedures and restaurant policies.
• Other duties as assigned.

REQUIREMENTS:

• 2 years of restaurant supervisory or assistant management experience; buffet or high-volume experience strongly preferred
• Strong leadership communication and organizational skills
• Ability to manage a team in a fast-paced customer-focused environment
• Familiarity with health and safety regulations in food service
• Proficiency in POS systems and basic administrative tasks (scheduling inventory reporting)
• Availability to work evenings weekends and holidays as needed
• ServSafe or other food safety certification (preferred)

MINIMUM QUALIFICATIONS:

• Ability to stand for extended periods and move throughout the restaurant
• Ability to lift up to 40 lbs. as needed (e.g. moving trays stock or buffet equipment)

Were pleased to consider applicants who will be physically located in and who will have a local address in Virginia Maryland or the District of Columbia for the duration of their employment. The Foundation does not offer fully remote work for any positions. Applicants who reside in any other state would be required to be physically located in and provide a local address in Virginia Maryland or the District of Columbia prior to starting work for Wolf Trap Foundation.

Wolf Trap Foundation for the Performing Arts is an Equal Opportunity Employer. We are committed to creating a diverse equitable and inclusive work environment that embraces and encourages different perspectives. We work to reflect and be representative of the communities in which we serve and in which we reside. Qualified individuals with disabilities and disabled veterans who need assistance or an accommodation in our job application processes should contact. An offer of employment is contingent on successfully passing a background check.