Assistant Manager

Directs the operation of an assigned unit by performing the following duties.

Essential duties and Responsibilities

These include the following:

• Assist in the achievement of budgeted sales and profits
• Develop and maintain professional functional working relationships with restaurant
• employees, Corporate and Regional employees, and guests.
• Implement the IRTP (IHOP Restaurant Training Program) for all restaurant hourly non-
• management employees to improve unit operations and the guest experience.
• Assist in the execution of annual financial, local restaurant marketing, guest service and
• Human Resource objectives, strategies and tactics for assigned unit, as defined by the
• current Company Standard Operating Procedures (SOP) and the current operations plan.
• Comply with federal, state, and local regulations, which are applicable to assigned unit.
• Assist in the recruitment, training and retention of employees as defined by the current SOP
• and operations plan for the assigned unit.
• Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and
• miscellaneous supplies.
• Ensure the proper operational condition of equipment, building structure and premises
• according to federal regulations and the SOP
• Ensure safety and sanitation practices are maintained according to federal, state and local
• regulations and the SOP
• Ensure security practices as defined by the SOP
• Assist in completion of all required reports and paperwork.
• Perform other duties as assigned

Supervisory Responsibilities

Directly supervise craft employees at assigned unit. Assist General Manager with the overall

direction, coordination, and evaluation of Company unit. Carries out supervisory responsibilities in

accordance with the organization’s policies and applicable laws. Responsibilities include interviewing,

hiring, and training employees; planning, assigning, and directing work; appraising performance,

rewarding and disciplining employees, addressing complaints and resolving problems. Keep the

General Manager informed.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform

the essential functions.

Education and/or experience

High school diploma or general education degree (GED) and two to four years related

experience and/or training, or equivalent combination of education and experience.

Language Skills

Ability to speak and read English and interpret documents such as safety rules, operating and

maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant employees.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure using whole

numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages and to

draw and interpret bar graphs.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral,

or diagram form. Ability to deal with problems involving several concrete variables in standardized

situations.

Certificates, Licenses, Registrations

A valid Driver’s License will be necessary to drive a car on Company business.

Other Skills and Abilities

Certification through assigned training courses as assigned.

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 regularly is required to stand, walk, and sit.

The employee frequently is required to use hands to grasp, handle, or feel objects, tools, or controls;

reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The

employee regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 40

pounds. Specific vision abilities required by this job include close vision and distance vision.

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.

While performing the duties of this job, the employee regularly is exposed to fumes or airborne

particles. The employee frequently works near moving mechanical parts and is exposed frequently to

toxic or caustic chemicals. The employee occasionally is exposed to wet and/or humid conditions,

extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work

environment is usually moderate.

Since 1958, IHOP® has been the place where people connect over breakfast, enjoy study breaks, grab a bite before or after sporting events, and so much more. And no matter what menu items they order, there’s one ingredient that’s always constant — a smile. We’ve seen millions of smiles over the years in our restaurants, and now shared in photos across our social properties. In fact, smiles are so much a part of our culture that we changed our logo to include one.
This is just one of the many fun and exciting changes you can expect from IHOP®. Because we know the shortest distance between two people is a smile. –