Part I
Job Title: Assistant Concept Manger
Reports To: Concept Manager
Status: Exempt
Department: Operations
Date Revised: May 2018
Part II
Broad Functions: The Assistant Manager assists the Concept Manager in the implementation and enforcement of all restaurant standards in accordance with food safety guidelines. Responsible for financial aspects of the restaurant, sales, cost, fixed assets, ordering food and supplies. Timely implementation of all corporate programs, ensures great guest service, safe food quality, restaurant cleanliness and sanitation.
Part III
Main Duties and Responsibilities:
PART IV
Skills and Qualifications
Ability to work under pressure. Able to work a flexible work schedule and meet business demands, including weekends and holidays. Knowledge of managing the operations of a business, or group. Knowledge of products and services including selling strategy. Knowledge of providing special services to customers based on their needs.
PART V
Physical Demands:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear. The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
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