Assistant Restaurant Manager

APEX Restaurant and Market Solutions/ Elite Cuisine is GROWING AND NEEDS YOU! NO NIGHTS OR WEEKENDS. For a limited time, we are offering a $500.00 Sign on Bonus! Apply Today! MUST BE ABLE TO START WORK AT 5:00 a.m.  

We are the premier corporate dining and food service company. We provide corporate dining to premier clients throughout the area. Our employees prepare and serve breakfast and lunch Monday through Friday. We are currently looking for an assistant manager for one of our accounts. Our managers are very hands on and require the ability to work all facets of our restaurants.  We are in need of a manager for our early morning shift starting at 5:00 a.m.

Responsibilities:

DUTIES AND RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Assists in Developing and implementing creative, innovative, and high-quality menus; reviews and changes menu as needed.
• Oversees all food preparation, production, and presentation; ensures that recipes are followed, and preparation and presentation are adhered to consistently.
• Prepares a variety of cuisine utilizing skill and creativity.
• Follows standardized production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line.
• Manages maintenance of all kitchen equipment.
• Assists staff with job functions as needed to ensure optimum service to all patrons.
• Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time.
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Represents restaurant at outside functions as needed.
• Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
• Monitors department budget; manages expenses within approved budget constraints.
• Requisitions and/or purchases all food products; completes food production records and costs menus on a regular basis.
• Prepares accurate and timely reports as required.
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.
• Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Performs other duties as assigned by General Manager.

Qualifications:

• Start work at 5:00 a.m.
• Demonstrated proficiency in supervising and motivating subordinates.
• Good judgment with the ability to make timely and sound decisions.
• Commitment to excellence and high culinary standards
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Acute attention to detail
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow.
• Ability to effectively communicate with people at all levels and from various backgrounds.
• Stand and or walk for long periods of time. Up to 8+ hours a day.
• Lift and move up to 30 pounds.
• Visually inspect quality of food presentation.
• Coordinate multiple tasks simultaneously.