Assistant Manager

Job Title: Assistant Manager/ 1st Assistant

Summary

The Assistant Manager is responsible for managing the daily operations as well as the performance of the employees. In addition, they oversee the inventory and ordering of food and supplies. They also help to ensure that guests are satisfied with their dining experience. They act as quality control, ensuring customer satisfaction through training employees and adhering to company policies. The Assistant Manager keeps the General Manager full informed of issues and takes prompt corrective actions when necessary.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Financial:

• Assists the General Manager (GM) in managing a profitable store, adhering to company standards and service levels to increase sales while monitoring labor costs
• Assists GM in completing in store invoicing spreadsheets
• Assists GM in tallying daily paperwork related to commissary, bakery, bagel orders and special orders
• Assists GM in completing Weekly Sales spreadsheet
• Assists GM by reviewing Daily Deposit spreadsheet in preparation for balancing at month end
• Performs register reports/balancing at start of shift and end of shift
• Maintains a balanced safe
• Prepares change orders when applicable
• Participates in monthly and year-end inventory

Food Safety and Planning:

• Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas
• Maintain a positive restaurant image, including restaurant cleanliness
• Ensures that back storage rooms and equipment are maintained in a safe and clean manner
• Must have obtained a Food Handlers and Bassett certification

Operational responsibilities:

• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured
• Responds to any and all emergencies while on shift by directing or performing steps necessary to ensure best practices are upheld
• Reports employee accidents and potential safety hazard to GM and recommends a proper course of action when applicable

Guest Service:

• Sets the example as the role model for outstanding service
• Proactive in solving customer problems and satisfying customers in various situations
• Ensure that all team members provide customers with courteous, friendly and superior service

Product:

• Consistently maintains the highest quality product standards
• Ensures that all staff members are educated in our products and services
• Follows Marys Market recipes and procedures
• Motivates staff members to maintain quality and consistency in products

Training:

• Contributes information to the GM on performance evaluations
• Assists in the training of new employees
• Fosters and promotes a cooperative working atmosphere conducive to high employee morale and success

Supervisory Responsibilities

Supervises the restaurant staff. Is responsible for the overall direction, coordination, and evaluation of these employees. 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; rewarding and disciplining employees; addressing complaints and resolving problems.