Assistant Manager

Assistant Managers

SUMMARY OF POSITION:

As an Assistant Manager, you will achieve sales growth and maintain company standards of excellence for your assigned shift by managing the flow of food service activity, assigning tasks, overseeing cash control and focusing on providing the highest quality food with the best hospitality service possible. You will also play a key role in training your team members under the direction of the General Manager, providing support to the General Manager, assist in running overall operations, while developing and retaining team members.

ESSENTIAL DUTIES:

• Supervising Crew Persons and Shift Leaders and maintaining the highest standards in quality, service and cleanliness with a constant focus on profitability.
• Ensures all employees are trained and empowered to deliver total Guest satisfaction
• Makes a continuous effort to maintain a fun and enjoyable working experience in the restaurant at all times.
• Models and creates an environment in which the Guest is always right; ensures a positive Guest service experience.
• Responds positively and quickly to Guest concerns.
• Evaluates each employee’s ability to maintain high levels of Guest satisfaction.
• Continuously improves the skills, knowledge and morale of all employees.
• Train, coach and provide regular performance feedback (positive and corrective)
• Makes a continuous effort to maintain a fun and enjoyable working experience in the restaurant at all times.
• Utilizes labor effectively to meet budget.
• Enforces all labor laws (federal, state and local).
• Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our Guests and employees.
• Is completely focused on and driven by the Guest.
• Is of high personal integrity and treats all employees with honesty, respect and dignity.
• Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance.
• Conducting weekly inventories.
• Controlling payroll to meet company labor costs standards.
• Supporting management team and General Manager in their operation decisions.
• Maintaining reports and records based on company standards and in full compliance with state and federal regulations.
• Assuming responsibility for cash for all shifts, including bank deposits and ensuring that all cash procedures are properly followed.
• Performing other tasks as directed by management.
• Ensuring all sanitation, safety and security policies and procedures are observed and enforced.
• Ensure personal appearance meets company standard and displays professionalism at all times.

EDUCATION

High school diploma or equivalent.

HOURS

• Able to work at least 45 hours in a work week
• Must be able and willing to work flexible hours including morning, evening, and weekend shifts
• Able to work the days and hours as designated (scheduled) by the General Manager
• Must be a minimum of 18 years of age

SKILLS & ABILITES

• Basic knowledge of computers.
• Organizational, planning and time management
• Team building skills.
• Problem solving skills.
• Good verbal and written communication skills.
• Physical Abilities
• Work long hours.
• Stand for long periods of time.
• Work around heat.
• Work around others in close quarters.
• Move throughout the restaurant and observe restaurant operations and employee work performance.
• Able to lift 50 – 75 pounds comfortably.
• Work with various cleaning products.