Assistant Manager

JOB TITLE

LC Assistant Manager

Non-Exempt

General Manager

Team Members

The Assistant Manager is responsible for operations during assigned shifts, including but not limited to supervision of team-members and staffing levels, quality food preparation, safety and sanitation, and housekeeping. The Manager will take responsibility for setting the expectation for all team members to work as a team to maximize productivity and always achieve standards, whether it is cleanliness, organization, food quality, or speed and accuracy of the team.

The Manager ensures that all team members are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

• Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Creates a positive working environment with positive actions.
• Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.

Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the General Manager or Upper Management, responsibilities include screening applicants, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Must be 18 years old or older
• Education & Experience:
• High school diploma or equivalent recommended;
  College degree preferable.
• One (1) – Two (2) years supervisory experience in food service recommended.

• Financial Accountability – Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.
• Strong Organizational Skills.
• Teamwork – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Strong Leadership Skills – Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.
• Experience in supervising and training staff, including safety training.
• Ability to prioritize and organize work assignments, delegate work.
• Strong oral and written communication skills.
• Identifies and solves real problems.
• Works effectively with limited supervision.
• Knowledge of Word and Excel; general knowledge of computer functions.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may…