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Assistant Managers

Claws Seafood House- Rehoboth DE
Fins Fish House- Rehoboth DE


The Assistant Manager’s primary responsibility is to maintain daily operations for the location in accordance with Fins Hospitality Group standards as it directly relates to customer service. Additional duties can include but are not limited to, oversight & completion of inventories, invoicing procedures, payroll, HR compliance, scheduling, and any other tasks that may be delegated by the General Manager. Direct reporting and constant flow of communication and information to the General Manager, Operations Director, CFO, and owner at all times.



  • Oversee and manage areas related directly to guest service


  • Utilize par systems for product ordering, scheduling, etc. to maximize profits
  • Ensuring all invoicing and reporting is completed correctly and in a timely manner in accordance with company policies and procedure
  • Daily counts of petty cash, bar drawers, server drops, and bank drops & maintaining all applicable logs and sheets appropriately.

*Guest Service

  • Ensure positive guest experience in all aspects of service from entrance to exit. Ensure “everyone leaves happy”. Respond to complaints, taking any and all action needed to turn dissatisfied customers into returning customers
  • Investigate and resolve complaints concerning food quality and service
  • “Touch tables” to ensure feedback is received, issues are resolved, customers are engaged in their experience, ask questions, answer questions, hold doors, bus tables, refill drinks, reset tables, and perform all other duties related to direct service of each guest

*Operational Responsibilities

  • Ensure a safe work environment for all employees and address any level of safety concerns immediately
  • Complete all applicable accident report forms for guests and/or employees and submit to HR promptly and without d

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Executive Sous Chef

Fins Ale House- Rehoboth DE

Must have at least 8 years experience with Back of House & combined prior management experience. As the Executive sous chef you will report to the Executive chef and be accountable for ensuring quality and creativity are upheld in every plate that leaves the kitchen. You will oversee direct daily operations, including but not limited to training, employee development, quality control, budget management, labor scheduling, and menu building.
Additional responsibilities include actively cooking on the line, maintaining proper inventory levels, product rotation, ensuring product quality and proper handling, scheduling, budgeting, menu analysis, daily special development, communication, enforcing food safety and sanitation standards and practices, and working closely with Executive Chef to cut costs and drive sales. You will be required to work across all company locations, understand the demographics of the community, and alter menus and specials to drive local business. Must be able to foster an environment of respect, teamwork, and growth. Competitive Pay & Benefits package offered. Serv Safe Certification required & must provide 3 letters of reference and cover letter.  

Job Type: Full-time

Salary: $40,000-$60,000 per year + benefits pacakge 

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