ASSISTANT RESTAURANT MANAGER

Restaurant Manager Position

Responsible for managing restaurant operations, in conjunction with or in the absence of the restaurant manager. Uses discretion in daily management decisions with accountability to ensure effective execution of the service profit chain and brand promise. Primary responsibilities are to provide excellent internal service, external service, and building sales and sales while ensuring compliance with policies, procedures, and regulatory requirements.

Key duties / responsibilities include :

• Internal service : Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; ensures systems for training employees on workstations are fully implemented and adhered to by management and team members; identifies and develops internal candidates for management and team leader works with restaurant team to ensure effective execution of "my promise to you" and the service profit chain; creates a restaurant environment that friendly, fun, clean, and safe; treated all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to company procedures; recognizes and recruits employees appropriately. Understands and uses JIB systems, processes, and tools.
• External service : Manages daily activities to achieve excellence in restaurant operational ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all JIB systems, procedures, and food safety requirements; reviews practices and modifies as needed to continuously improve the guest experience. Maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness and maintenance. Serves as a role model for excellent guest service.
• Higher profits : Partners with the restaurant manager in using management information tools to analyze restaurant operational and financial performance each period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as needed. Develops and executes action plans to increase restaurant sales and profitability by executing the service profit chain and understanding its impact on the overall business; considers cost / benefit impact of financial decisions and works to protect the JIB brand. Monitors costs and adherence to budget and restaurant goals.

Selection skills / qualities include :