Assistant Manager

Culver's Restaurant Manager

Runs shifts efficiently and continually motivates team members to ensure that every guest who chooses Culver's® leaves happy.

Essential Functions:

• Has the availability to open the restaurant and close the restaurant on a rotating schedule. Being able to perform all opening and closing functions effectively.
• Runs shifts effectively to ensure quality products, guest service and restaurant cleanliness meet Culver's standards.
• Demonstrates proper product quality control, presentation and hold times.
• Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.
• Performs restaurant opening and closing procedures effectively.
• Routinely monitors and coaches team on safety best practices related to the Culver's hazard communication program and workplace safety.
• Demonstrates proficiency on all restaurant's positions.
• Trains team effectively on all restaurant positions.
• Empowers team to handle guest comments "the Culver's way."
• Ensures team is knowledgeable concerning products and guest service.
• Demonstrates and ensures team is following the standards of uniforms and appearance.
• Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
• Administers team member breaks according to federal and state legal requirements.
• Assists team members with mis-punches, voids, discounts, and other managerial POS
• Performs daily morning, afternoon, and evening restaurant tours effectively.
• Runs financial report, counts afternoon drawers, enters drawer pickups, and completes daily deposits.
• Accesses financial information and completes weekly sales and labor during their shift.
• Monitors daily inventory levels to ensure adequate supply for shift based on current restaurant sales.
• Ensures shelf life, First In-First Out method of inventory rotation and tempering sheet is maintained accurately.
• Ensures the accurate completion of the Quality Control/Safe Food Checklist.
• Ensures team practices proper personal hygiene and demonstrates food safety practices.
• Assigns and follows up on weekly and monthly "odd jobs" to team.
• Demonstrates positive and effective role modeling for all team members through appearance and attitude.
• Attends all manager and team member meetings.
• Follows restaurant policies and procedures consistently.
• Ensures proper product waste documenting on every shift.
• Uses radiant for cash counting procedures.
• Runs daily POS labor reports.

Qualifications:

• Flexible schedule
• Ability to open or close restaurant as needed
• Management experience
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Climb up and down a ladder to a height of 25 feet
• Sweep, mop and scrub using hazardous materials
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Work frequently in hot, cold and damp environments
• Works both in and outdoors each 50 percent of the time
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

Physical Abilities:

• Stand constantly
• Walk constantly
• Sit occasionally
• Handling constantly
• Lift/carry 10 lbs. or less constantly
• Lift/carry 11-20 lbs. constantly
• Lift/carry 21-50 lbs. frequently
• Lift/carry 51-100 lbs. frequently

Management Leadership Success Factors:

Communication:
Verbal, written, presentations to others; communication up – same level – direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.

Change Management:
Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to insure changes are effective.

Decision Making & Problem Solving:
Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.

Innovation, Creativity & Vision:
Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.

Planning (short and long term):
Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and…