Assistant Manager

Position Summary and Mission
He/she helps AGM/GM to lead the restaurant team to achieve personal and company growth in Sales, Profits, Operations & Quality Standards and People practices.

Summary of Key Responsibilities

SALES AND PROFITS

· Assists with operational planning and execution to grow guest counts and sales

· Executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts

· Maximizes profits by controlling expenses within established budget guidelines and thru using productivity & efficiency tools for food and labor costs.

OPERATIONS AND QUALITY STANDARDS

· Ensure his/her restaurant meet or exceed City Barbeque operations, sanitation and quality standards.

· Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required

· Utilizes Voice of Guest feedback to improve service execution by communicating and coaching team effectively

· Ensures all guest survey callbacks and Corporate feedback comments are resolved appropriately and closed out in system in a timely manner

PEOPLE DEVELOPMENT

· Develops self and employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed

· Provides coaching and feedback on an on-going basis.

· Reinforces Core Values consistently.

· Uses consistent practices in managing performance problems, accurately and consistently documenting performance issues, confronting teammates regarding performance and reports to HR when necessary in a timely order

· Understands the pulse of team using Employee Survey process and reacts appropriately to improve position as a premiere employer in the marketplace.

PHYSICAL REQUIREMENTS

· Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more,

· Move throughout the restaurant for extended periods of time (up to 10-12 hours per day),

· Move 50 lbs. for distances of up to 10 ft

· Understand and respond to team members’ and guests’ requests in a loud environment,

· Perform basic math and understand finances and cost management.

EDUCATION/EXPERIECE REQUIREMENTS

· High school equivalency required; college coursework preferred,

· Previous supervisory/management and hospitality industry experience (3+ years)

· Proficient communication in English (verbal and in writing),

· Minimum 21 years of age,

· Proven track record of success as a restaurant manager.

· This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, effort, or work conditions associated with the job. It is intended to be an accurate reflection of the principal job elements essential for making employment decisions.

Job Type: Full-time

Pay: $20.00 - $22.00 per hour

Expected hours: 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 3 years
• 4 years
• 5 years

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend

Work Location: In person