Assistant Manager

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

Pro-actively interacts with guests to ensure a positive dining experience for all guests through dining room oversight, food delivery and table touches.

Resolves guest concerns, problems or complaints in a timely manner.

Possesses and retains general food knowledge as well as specific information, such as recipes.

Maintains knowledge of all menu item requirements and has the ability to work on any station as business dictates.

Monitors food production to ensure food safety and quality standards are met.

Assists with stocking and organization of the line to maintain adequate par levels throughout the shift.

Understands the appropriate thresholds for Labor and Food costs and help to ensure that the store is operating within these guidelines.

Completes weekly inventory and places orders for items needed. If items are needed in the interim, purchases these items from a local source.

Receives and stocks all food items in appropriate storage locations, ensuring food safety.

Builds and maintains relationships with various vendors.

Has the ability to use the POS system quickly and correctly.

Follows proper cash handling policies and guidelines, ensuring individual and store over/short is in acceptable company standard.

Performs store openings and closings per company policies and procedures.

Completes any required checklists, paperwork or other administrative items in a timely and accurate manner.

Performs various store accounting functions, such as the coding and entering of invoices and the completion of the daily sales sheet.

Writes crew schedule according to business projections

Communicates any issues to the general manager.

Adheres to all restaurant policies and procedures, paying special attention to health and/or safety procedures

Recommends and oversees restaurant promotions based on business trends.

Assists crew in any areas needed to ensure smooth shift operation, including taking orders (in person or via phone) and washing dishes.

Performs and completes all other assigned tasks in a timely and accurate manner.

Supervisory Responsibilities:

Oversees crewmembers, ensuring that all policies and procedures are followed.

Follows management guidelines for sound employee relations and safety of all crewmembers.

Utilizes performance management techniques, including coaching/counseling and verbal warnings as necessary to address issues as they occur.

For more serious incidents, coordinates formal disciplinary actions with the General Manager and Owner.

Participates and may assist in oversight of training functions of the crew.

Delegates tasks as appropriate to ensure the smooth running of the restaurant.

Works to keep crewmembers motivated through effective communications, recognition and establishing and maintaining a positive atmosphere.

Leads and/or participates in impactful crew meetings.

Provides feedback and participates in the formal appraisal process.

Physical Demands:

The physical demands described here are representative of those that must be met by a crewmember to successfully perform the essential functions of this job.

While performing the duties of this job, the crewmember is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The crewmember is frequently required to talk or hear. The crewmember must regularly lift and/or move up to fifty pounds.