What are the responsibilities and job description for the Assistant Manager position at Burger King - 13538 - Hercules?
Assists the Restaurant Manager in profitably operating the restaurant within the practice and procedures by the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.
- Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.
- Assist in maintaining an acceptable level of sales. Utilize local store marketing.
- Manages restaurant cash control by making bank deposits daily. Follow the Cash Handling Procedures outlined in the company’s employee handbook.
- Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintain safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards.
- Assists in the hiring and developing of team members. Document in writing, corrective disciplinary action with employees or any incident involving customers.
- Performs management and administrative responsibilities, as assigned by the Restaurant General Manager.
- Conducts frequent restaurant travel path to ensure all operational ingredients are in place and working well.
- Utilizes a preventive maintenance system, ensuring adequate repair for buildings and equipment.
- Attends special meetings as scheduled by the Restaurant General Manager or District Manager for purpose of planning, training, and reviewing operations/management procedures and policies.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.
EDUCATION and/or EXPERIENCE
High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified.
RESOLVE
It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.
COMMUNICATION SKILLS
Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.
MATHEMATICAL SKILLS
Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).
REASONING ABILITY
To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action.
FLEXIBILITY
Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability and will most likely be required to work those opposite shifts to the Restaurant General Manager.
LEADERSHIP
Develops and grows others; solicits and applies customer feedback; improve processes, product and services; gains support and commitment from others; mobilizes people to act; uses delegated authority to meet specific responsibilities.
COMPUTER SKILLS
To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills.
COMPENSATION
Based on appropriate pay band commensurate with experience incentive bonus plan based on performance and profitability of the company operations.
BACKGROUND CHECK
Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment
Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems.
Environmental Conditions:
- The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
- The employee is subject to both environmental conditions; work activities occur both inside and outside.
- The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
- The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
- The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee 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 employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
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