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Form of workJob Description
The Assistant Manager provides leadership and assistance to ensure that all team members are guest-focused, team-focused, and community-connected. They will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards.
General Responsibilities Include:
- Creates dining experiences worth celebrating that demand loyalty.
- Ensures that all Managers and Team Members are guest focused first, and display hospitality skills consistently such as 100% Manager table visits, big hellos, big goodbyes, etc.
- Manages the human resource function in the restaurant ensuring recruitment, selection, orientation, training, scheduling, and performance management functions meet or exceed company specified criteria.
- Conducts Team meetings/Huddles/Shift Lead meetings as a form of communication and training.
- Utilizes all compliance systems, manager tools, and procedures both in a timely manner and with integrity (including but not limited to SOPs, restroom checks, ticket trackers, line checks, and guest check audits) to ensure proper shift execution.
- Conducts administrative manager functions as needed
- Maintains high cleanliness standards
- Helps to ensure adherence to ServSafe Alcohol, Food, and HACCP standards.
- Assists in the rollout of new company programs, policies, and procedures as requested.
- Leverages compliance/feedback tools (GEM, QSCs, Mystery Shop feedback, etc.) in order to improve overall restaurant performance.
- Ensures adherence to company-specific systems, tools, and procedures for proper shift execution by all Team Members and Managers.
- Manages shifts to achieve sales and profit goals (including labor and food cost management, and controlling expenses), through the current management team.
- Ensures acceptable overall labor results; approves all department schedules to ensure acceptable overall labor results and guest satisfaction
Education/Training/Experience:
- Must possess proper food handlers and alcohol dispensing certifications (if required by law).
- Valid driver's license.
- Satisfactory criminal history.
- General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety, and security systems and procedures, and computer operations.
- Good people management skills, communication, and listening skills. Must be flexible and adaptable to change.
- Demonstrated time management and organizational skills.
- Must be self-motivated, detail-oriented, and have a passion for teaching others.
- Must be able to work a flexible schedule including days, nights, weekends, and holidays.
- Work as a contributing member of a team.
- Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations.
Physical Demands and Work Environment:
- The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear.
- The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls.
- The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance, and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds.
- Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
- The noise level in the work environment is usually moderate.
Salary posted is based on an hourly wage for a 50 hour work week.
We offer:
- Pay on demand
- Competitive pay
- Discounted meals
- Tuition Reimbursement
- Benefits and Vacation
