Restaurant Assistant Manager

Job Title: Assistant Manager

Department/Function: Operations

Location: Field, in Shop

Reports to : General Manager

Job Level 1

Job Band: Manager Full-Time

Salaried Nonexempt

Travel Requirements: Rarely

Leads and behaves according to Company Values. Leads and develops people to execute outstanding product quality and customer service, build sales and control costs for each shift. Assistant Managers must exercise a great deal of judgment and discretion regarding supervising employees and resolving customer issues. Any decisions must be consistent with Company operating policies and procedures. Essential areas of focus include, but are not limited to:

• Train, coach and develop Company Associates and Shift Leaders.
• Formally evaluate Associate and Shift Leader performance, including completion and sign off of appraisals.
• Conduct weekly feedback sessions with Associates, Certified Trainers and Shift Leaders.
• Know, enforce, and educate Associates, Certified Trainers and Shift Leaders on all appropriate work rules, personnel policies, labor laws, and security and safety procedures.
• Effectively recommend and/or implement appropriate corrective action.
• Effectively recommend the hiring and retention of Associates, Certified Trainers and Shift Leaders.
• Execute a plan to decrease turnover and improve Associate's job satisfaction.
• Effectively schedule Associates, Certified Trainers and Shift Leaders.
• Update communication board with critical shop information.
• Hold monthly Associate, Certified Trainer and Shift Leader meetings.

• Effectively handle customer complaints.
• Maintain critical standards for raw and finished product quality, service speed and quality, cleanliness and sanitation.
• Ensure a clean and sanitary environment by assigning daily cleaning duties and weekly follow-up.
• Properly execute, enforce and manage all food safety requirements and practices.
• Enforce and maintain uniform policy.
• Manage back‑of‑house to ensure standards are met.
• Ensure shop security and safety by executing procedures properly.

Effectively drive neighborhood shop marketing and promotions to maximize sales potential, including sourcing and blitzing outside of shop for recruiting and marketing purposes.

• Control assigned P & L line items.
• Control food components, labor, waste, and cash across shifts.
• Count drawers and ensure proper cash handling procedures are followed.
• Responsible for weekly update of daily prep sheet.
• Maintain all food pars and appropriate inventory and place shop orders (from SMS, data source, etc.).

• Must have the ability/stamina to work a minimum of 45 hours per week.
• Ability to stand/walk for 9-10 hours per day and sit for 1-2 hours per day.
• Must be able to exert well‑paced and frequent mobility for periods of up to five hours.
• Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
• Must be able to tolerate higher levels of noise from music, customer and employee traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.
• Ability to manage a fast‑paced, high‑volume, customer‑focused restaurant through organization and coordination of schedules, problem‑solving, maintaining cleanliness, training employees, execution of marketing plans and providing great customer service.

• Must represent The Potbelly Way.
• Minimum of at least 2 years management experience in either a restaurant or retail environment.
• High School degree;
  Bachelor's degree, preferred.
• As a requirement of the position, all Shift Leaders and Managers must be trained and pass a Food Safety Certification course. In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (Serv Safe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric).
  
  Should the…