Assistant Manager

POSITION OVERVIEW:

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM operates under the direction of the RGM and directly manages a team of Hourly Shift Coordinators and Team Members (20-45 employees).SUMMARY

OF

ESSENTIAL DUTIES AND RESPONSIBILITIES:

PROFITABILITY Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections

Places and receives inventory truck orders

Maintains and regularly monitors a list of all restaurant assets

Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required

Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)
GUEST Motivates and directs team members to exceed guest expectations with accurate, fast and friendly service in a clean facilityPEOPLEProvides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team’s capabilities and raise restaurant performanceOPERATIONSDirects restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines

Ensures that restaurant upholds operational and brand standards
* Performs duties of Hourly Shift Coordinator when necessary

QUALIFICATIONS AND SKILLS:

Must be at least eighteen (18) years of ageHigh School Diploma or GED required, 2 years of college preferred1-2 years of previous quick service restaurant experience, experience in management preferred

Some understanding of P&L interpretation and management to influence profitability