Assistant Manager

The primary duty of the Assistant Manager is the management of the restaurant to which he is

assigned. Assistant Managers are responsible for supervising multiple team members throughout the shift.

They are responsible to develop and ensure that quality standards, service standards, financial performance, and team member development are achieved.

They observe the highest legal, moral, and ethical standards.

Assistant Managers must be flexible and able to develop effective solutions to unique challenges on a daily basis.

• The management of the restaurant to which he/she is assigned.
• Manage / Supervise upwards of a dozen team members throughout the shift.
• Interview, select and train new team members.
• Proper documentation and retention of team member (employee) files.
• Maintain and increase unit sales. Utilize local store marketing program.
• Focus on guest service and front of the house operations during each shift.
• Manage and direct team to maintain food safety, quality, and appearance standards on the serving counter.
• Maintain Point of Purchase marketing material (POP) as set by company.
• Provide recommendations for hiring, firing, and promotion of team members. (The Assistant Manager’s recommendations will be given particular weight in making these decisions.)
• Manage a shift with or without additional management present, exercising discretion regarding staffing levels and food production, etc.
• Set hours of work for team members.
• Assist in inventory management.
• Ensure that employees are aware of and follow applicable safety policies and procedures.

• Focus on providing excellent team member and guest service experiences.
• Train, coach, and develop hourly team members regarding guest service, cleanliness and sanitation, and company policies and procedures.
• Conduct team member performance appraisals, counseling sessions, disciplinary actions, and where necessary terminate unsatisfactory performers.
• Maintain the safety, security, and set company standards for the facility, food, and team members throughout the shift.
• Establish, implement, and supervise operating procedures consistent with company standards.
• Accurately complete administrative duties including the handling of company funds, time and attendance, payroll, accounts payable, and accounts receivable daily.
• Manage operating costs, i.e., food, labor, and all expenses.
• Review financial statements, responding quickly to areas that are unfavorable.
• Comply with all Company policies, procedures, and standards.

High school education required with some restaurant management or supervisory experience.

Requires strong people and communication skills, a basic understanding of math and financial statements, use of computers, and a strong guest service focus.

Must be able to be on feet and move around the entire day/shift, lift up to 50 pounds, speak clearly and persuasively and read moderate amounts of printed materials.

Good verbal communication skills and good hearing ability required to hear and respond to team members and guests.

Good interpersonal skills required to create a friendly and comfortable environment for guests.

Continuous exposure to several disagreeable elements of factors such as:

Exposure to hot and cold food items and holding containers, steam from hot water, and potentially slippery floors.

Moderate noise levels.

Frequent grasping, carrying, bending, crouching, and reaching.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must possess a valid state driver’s license.

This job description is not designed to cover or contain a comprehensive listing…