Assistant Manager

Company Introduction:
JOIN THE BLACK ROCK BAR & GRILL FAMILY TODAY!
WE'RE THE HOTTEST RESTAURANT AROUND!
Black Rock Bar & Grill is a quickly growing company and we are looking for amazing people to join our team!
Overview:

All team members make and keep the following promises to Black Rock:

• Citizenship. Getting to work on time; ready to work. Doing my job to our high standards, asking questions when I am unsure, and being the best I can be today, and better tomorrow. I do the job I was hired to do to the best of my ability.


• Teamwork. Doing my part as a member of The Team, working “heads up” and “pilot to copilot” in order to see the opportunities to help others, and asking for help before I am in the weeds. It is enthusiastically going with a decision once it has been made and being a pleasure to be around. I help guarantee the success of my team.


• Being of Service. Being aware of what is going on around me and anticipating the needs of our Guests by listening to what they say and what their body says. Never walking past a standard or something that needs to be done and standing up and speaking out when I feel that we are not keeping our promises. It is being a go-to member of The Team and offering my ideas to make us better. I routinely go above and beyond to guarantee that we are a great team.

Benefits:

Salary, plus bonus and benefits.

Schedule:

3:00 pm to Close

5 days per week. Approximately 50-55 hours per week

Expectations:

The Assistant Manager is to anticipate the needs of both the Staff and Guest. You are to be highly focused on the strategy and execution of the very highest level of Memorable Service execution. You will be depended upon to communicate the needs of the staff and physical plant in order to continue to achieve these expectations. You are to monitor this thru a constant presence on the floor always assessing Timing and Table Maintenance.

Qualifications:

• 3 years Dining Experience.


• Satisfies all qualifications for Trainer in each Department under supervision.


• Excellent leadership, communication, service & productivity skills


• Able to perform service for food and beverage.


• Able to arrange tables and chairs in the Dining Room and Bar.


• Able to stock and store supplies in the restaurant.

Duties and Accountabilities:

90% Hospitality, Service, Personnel Development

Sales

• Use Sales Graphs and Business Plan to Navigate thru the fiscal year.


• Build Sales thru consistent service and guest relations.


• Build Sales by maximizing reservations within 30 minutes of quoted time.


• Plan with the Banquet Sales Manager to fill the rooms and retain the business.


• Create Annual Business Sales Plan.


• Maintain and Build Concierge relationships in your community.

Service

• Coach thru line up and workshops.


• Follow sequence of service.


• Manage on the floor by monitoring Timing and Table Maintenance.


• Evaluate the Shopper Reports for training opportunities.

Systems

• Use the springzy, red Book to set the shift focus.


• Use the Daily Financial to monitor all Cost related goals in Compeat


• Use the Store Grade Template to manage the Health of the Physical Plant and Equipment.

Product Quality

• Have your KM on the Expo Line


• Perform daily line checks and tastings


• Verify Guest Satisfaction thru Table Visits.

Personnel Development

• Use the 10 Commandments of Personnel Development


• Screen all applicants thru the Cor Virtus System


• GM or Chef conduct the final interview


• Verify 2 References


• Maintain the Employees’ files


• Hold Orientation for every Employee


• Use Certified Trainers


• Use Communication Log during training


• Administer a Final Test of duties


• Hold 2 Week and Annual Evaluations


• Promote the Employees

Cost Management

• Finalize the week each Monday and accurately insure that the work be received by the Home Office according to the Fed-Ex Checklist and that all files have the integrity of accurate data and formulas.


• Manage costs according to Business Plan and P&L in Compeat.


• Use the Team Approach to any cost problems with real time response.


• Participate in weekly conference call using the Six Point Agenda and previous call recap as the tools to accomplish company and restaurant goals.