Assistant Manager; Enterprise

Address 701 Boll Weevil Circle, Enterprise, AL, 36330, US

Job Description – Assistant Manager:
How you bring value. Our managers are leaders who deliver the Burger King experience to both our Crew Members and customers. Managers report to the General Manager and lead by coaching during shifts, creating a safe space for communication, and engaging Crew Members to understand their work needs. Managers support the General Manager and local area leadership in managing the restaurant with a variety of tasks including financial planning, scheduling, recruiting, and training and supervision of Shift Leaders and Crew Members.

• Serves as a leader and coach to Shift Leaders and Crew Members
• Owns the employee experience for their shift, provides effective coaching, sets realistic expectations for the shift, and celebrates successes
• Owns the shift by communicating and ensuring compliance with expectations for food safety, cleanliness, safety, production, resolving customer issues, and making business decisions
• Responsible, along with GMs, for maintaining a clean, neat, and organized restaurant aligned with brand standards and food safety, workplace safety, and time tracking protocols to better serve our employees and customers
• Coaches, encourages, and directs Shift Leaders and Crew Members on ways to effectively use operational tools to improve restaurant performance
• Demonstrates appreciation for the contribution of Shift Leaders and Crew Members by recognizing best work through celebrating and sharing success stories
• Identifies Shift Leaders and Crew Members with potential to progress to the next level. Works with the Shift Leaders and Crew Members to develop the necessary skills and behaviors to be considered for promotion; provides progress updates and recommendations to General Manager and Area Manager
• Partners with General Manager in interviewing and selection of new Crew Members and ensure effective onboarding and training for new hires
• Provides support in implementing change initiatives and feedback on progress and issues
• Exercises independent judgment in managing the restaurant operations on the shift in the absence of the General Manager, including hiring, promoting, and/or disciplining Shift Leaders and Crew Members for whom they are responsible
• Supervises team and shift operational efficiency and productivity, including designating stations, scheduling, work breaks, and other shift scheduling decisions
• Builds strong relationships and partners with the restaurant leadership team
• Empowers all Crew Members to own the customer experience, through friendly, respectful, and engaging service
• Understands Employee Satisfaction and Overall Customer Satisfaction data results to create action plans in partnership with the General Manager and Area Director
• Understands and uses repair and maintenance, sales, Food Costs, Labor Costs data results to create action plans in partnership with the General Manager and Area Director
• Manages key financial metrics (e.g., Food Cost to Ideal, Controllable Labor to Plan) and documents; performs prescribed audits and monitors the P&L in partnership with the General Manager
• Additional duties as assigned

AGE: Must be at least 18 years of age

Education

• High school diploma/GED or equivalent work experience

Experience and Demonstrated Behaviors

• 1-3 years’ experience in the restaurant industry preferred
• Previous experience in a restaurant leadership position preferred
• Demonstrated basic to intermediate ability to communicate, influence, and negotiate decisions while motivating assigned staff
• Demonstrated ability to work in a team environment
• Demonstrated ability to observe and coach
• Demonstrated ability to encourage open communication
• Demonstrated ability to engage others in a team environment
• Demonstrated ability to empower team members
• Demonstrated ability to recognize and reward positive contributions by team members

Knowledge, Skills, and Abilities

• Proficiency in MS Office Word, Excel, Outlook, and PowerPoint preferred
• Basic to intermediate knowledge of back of house systems, point of sale systems, restaurant operating systems, and the Internet
• Basic to intermediate…