Mykonos Mediterranean Steakhouse | El Paso, Texas

Focus: Front of House and Bar Operations
Reports to: General Manager

Mykonos Mediterranean Steakhouse is seeking a hands-on Assistant Manager to lead front-of-house service and bar operations while supporting the General Manager in the daily operation of the restaurant. This role combines floor leadership, team development, guest hospitality, and bar management. The right candidate leads by example, takes ownership of results, and holds the team accountable for a consistent dining experience that reflects our culture, brand, and standards.

All candidates selected for this position must complete a 30-day hands-on training period working in server and bar roles. This is a required part of onboarding, regardless of previous management experience, and is designed to build a practical understanding of our culture, brand, guests, and business before assuming full management responsibilities.

Training covers our menu, beverage program, service sequence, recipes and presentation standards, POS procedures, opening and closing routines, and teamwork between the dining room, bar, and kitchen. Progress will be evaluated through practical performance, product knowledge, and service assessments with the General Manager and designated trainers.

• Actively manage the floor, supporting servers, server assistants, hospitality specialists, and bartenders. Coordinate seating, reservations, service timing, and communication with the kitchen to keep service organized and responsive.

• Lead daily pre-shift meetings covering reservations, special occasions, menu and beverage features, sales goals, service priorities, and lessons from guest feedback.

• Enforce service, uniform, grooming, cleanliness, and presentation standards. Verify opening, closing, side-work, restroom, and weekly detailing checklists are completed accurately.

• Build guest relationships, resolve concerns promptly, and follow through on service recovery. Respond to Google and OpenTable reviews and initiate guest recovery within 24 hours, in accordance with company guidelines.

• Support the General Manager with private dining, large parties, special events, promotions, and execution of the marketing calendar.

• Interview FOH candidates and support onboarding, system setup, and accurate new-hire documentation, with final hiring approval by the General Manager.

• Develop training plans and schedules for all FOH positions; evaluate progress and administer final knowledge and practical assessments. Maintain and develop two FOH certified trainers.

• Coach staff during service, review individual Toast sales performance monthly, and conduct assigned monthly and quarterly evaluations. Address performance concerns consistently and communicate follow-up to the General Manager.

• Prepare, post, and revise FOH schedules based on reservations, anticipated sales, events, and labor targets. Manage coverage and shift adjustments while controlling avoidable overtime.

• Serve as manager on duty as assigned; complete management opening and closing procedures, cash controls, petty cash responsibilities, and shift handoffs.

• Maintain staff communication boards, daily correspondence, operational checklists, and training materials. Communicate events, meetings, contests, guest reviews, and staff recognition.

• Troubleshoot Toast and other operational systems. Execute approved POS pricing, menu, happy-hour, promotional, and limited-time-offer updates accurately.

• Complete assigned daily MarginEdge invoicing and ensure operational records are accurate, organized, and submitted on time.

• Oversee bar readiness, service speed, cocktail consistency, recipe adherence, portion control, garnish standards, and beverage presentation. Maintain the bar operational binder and daily line checks.

• Manage bar ordering and receiving, vendor and order guides, purchasing schedules, special-order inventory, stock rotation, and storage. Verify deliveries and resolve discrepancies promptly.

• Review beverage product mix, sales trends, and inventory usage to update prep sheets and par levels. Maintain appropriate stock while limiting overordering, shortages, waste, and loss.

• Train the team on cocktails, spirits, beer, wine, pairings, and responsible suggestive selling. Develop monthly beverage-sales initiatives and propose staff sales contests for approval.

• Review the bar budget quarterly, set departmental goals, and complete quarterly glassware inventories. Recommend purchasing and program improvements to the General Manager.

• Conduct bar inventory and assist with full food and nonalcoholic beverage inventory on the first of each month. Submit signed and dated inventory summaries, count sheets, and monthly waste summaries by the seventh.

• Track beverage cost, FOH labor, waste, discounts, voids, and sales performance. Investigate variances and implement corrective actions with the General Manager.

• Support restaurant-wide cost controls through accurate receiving, invoicing, cash handling, portioning, and adherence to approval procedures for discounts, comps, and voids.

• Enforce sanitation, safe food and beverage handling, responsible alcohol service, and company safety procedures. Verify bar labeling, cleanliness, and line checks, and coordinate with kitchen management on shared standards.

• Help maintain a minimum annual average health inspection score of 90. Report hazards, equipment issues, and maintenance needs promptly and follow through on assigned corrective actions.

• Model the company’s mission, vision, and core values daily. Attend management meetings and monthly one-on-one reviews; submit departmental reports and quarterly goals by assigned deadlines.

Performance is reviewed through guest satisfaction, service consistency, team development, operational execution, and achievement of assigned financial targets. Current FOH and bar AOR benchmarks include:

• FOH labor within target % of net sales.

• Meet Liquor, beer, and wine sales % of net sales.

• Meet Liquor, beer, wine, and bar mixer COGS % of liquor, beer, and wine net sales.

• Maintain Waste below target % of applicable food, nonalcoholic beverage, and liquor, beer, and wine sales; corrective action when waste exceeds the target.

• Comps and discounts below target % of gross sales and voids below target % of gross sales.

• Google and OpenTable ratings of at least 4.5 stars.

The Assistant Manager also supports restaurant-wide targets for maintaining prime cost of net sales, food and nonalcoholic beverage cost of related net sales, and quarterly linen, janitorial, and chemical supply cost below % of net sales. Goals and assigned responsibilities may be revised as business needs change.

• Previous restaurant supervisory or management experience, with strong knowledge of full-service dining and bar operations; upscale dining or steakhouse experience preferred.

• Working knowledge of beverage inventory, purchasing, cost control, cocktail execution, wine service, and responsible alcohol service.

• Ability to lead a team, coach performance, handle difficult guest situations professionally, and remain organized during high-volume service.

• Comfort using POS systems, scheduling platforms, reservation tools, and inventory software. Experience with Toast, 7shifts, OpenTable, and MarginEdge is preferred.

• Strong communication, attention to detail, sound judgment, and reliable follow-through. Willingness to work directly alongside the team and step into service when needed.

• Availability to work evenings, weekends, holidays, and opening or closing shifts based on restaurant needs.

• Ability to perform the essential duties of an active restaurant management role, including extended periods on the floor, with reasonable accommodation as applicable. Maintain required food safety and alcohol-service credentials.

This position offers long-term professional growth opportunities for a leader who demonstrates consistency, initiative, and measurable results. Through hands-on training, coaching, and increasing operational responsibility, successful team members can build toward broader restaurant leadership and future advancement opportunities as the business develops. Growth is based on performance, readiness, and available opportunities.

• Word Office; Canva; Food Managers; TABC; Management Experience; Full-Service Experience;

Mykonos Mediterranean Steakhouse is a locally owned restaurant in El Paso, Texas, bringing Mediterranean-inspired dining and steakhouse hospitality together in an upscale, welcoming atmosphere. We are committed to exceptional food, a thoughtful beverage program, and attentive service that makes every guest feel valued.

Our culture is built on teamwork, accountability, professionalism, and pride in what we do. We believe memorable dining experiences begin with a well-trained, supported team and leaders who lead by example.

We offer long-term professional growth opportunities for individuals who demonstrate initiative, consistency, and a commitment to excellence. Through hands-on training, ongoing coaching, and increasing responsibility, we help our team members strengthen their skills and build lasting careers in hospitality.