Assistant Manager

Assistant Manager – Moe's Southwest Grill

The Assistant Manager contributes to the success of the business and has responsibility, through the direction and control of restaurant operations, to grow sales, ensure a positive guest experience, and maximize restaurant profitability. As part of the restaurant management team, the Assistant Manager focuses on maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation, and will take direction from the supervisor on requirements to deliver those expectations.

The Assistant Manager reports to the General Manager.

• Ensure a High Quality Operation
• Maintain Controls
• Manage Team Members
• Advocate a Team Environment
• Manage Personal Development
• Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
• Ensures prompt, friendly service
• Ensures the production of high‑quality food on a consistent basis.
• Directs overall activities and performance of team members on a shift‑by‑shift basis.
• Assists with the development of sales and marketing strategies and implements, advertises, and promotes campaigns.
• Supports and executes brand‑sales‑driving initiatives such as promotions, new product introductions, and brand‑loyalty initiatives.
• Manages efforts to ensure a positive guest and team experience.
• Ensures quality and timely delivery of food and beverages orders through various channels, including in‑restaurant dining, to‑go, online ordering, curbside, and delivery.
• Maintains and inspects dining room, food receiving, food holding, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times; corrects unsafe practices or conditions.
• Completes daily paperwork and projects on a timely basis.
• Complies with cash‑control policies and procedures and ensures all managers, supervisors, and team members comply with them.
• Drives positive results for labor through proactive scheduling and reacting to business trends.
• Controls operating costs by instituting awareness through the restaurant.
• Ensures quality recruiting and training of new team members.
• May participate in hiring, training, motivation, and evaluation of team members as directed by supervisor.
• Creates positive relationships with team members and managers by treating all members with respect.
• Minimizes turnover by working with the management team to respond to and assist in resolving team‑member issues.
• Ensures adherence to brand standards, company policies, and procedures during shifts where they are the supervisor.
• Supports and practices an open‑door policy.

Hourly/Part‑Time

High School Diploma or equivalent.

Franklin, IN