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Assistant Manager

Reports to:
Restaurant General Manager

FLSA status type:
Non-Exempt Full-Time Hourly



Position Overview

An Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth.

Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in “ALL” workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.



Job Responsibilities

Profitability

• Validate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.
• Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.
• Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.
• Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.
• Follow all cash policies.

• Work with friendliness and a sense of urgency; greet every guest.
• Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.
• Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.
• Know the market trade area so that decisions can be made relevant to the guests and community need.

• Recruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.
• Organize team meetings, pre shift meetings and safety meetings.
• Demonstrate the guest first behavior. Consistently promote excellent guest service.
• Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.
• Report all complaints immediately and/or employee behavior inconsistent with company policy.
• Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.
• Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.

• Manage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.
• Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed.
• Trouble-shoot basic equipment maintenance issues.
• Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.
• Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.
• Ensure daily food safety compliance measures and operational standards.
• Commun…