Assistant Manager

Job Description

Job Description

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 invests their time in developing servant leaders, creating memorable experiences, and administrative activities.

Essential Duties and Responsibilities

Leading the Business

• 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)

Create Memorable Experiences

• Call Guests back who have had problems / complaints
• Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility
• Partner with the Restaurant General Manager and team to create action plans to improve Guest metrics

Creating Leaders

• Recruiting and interviewing potential employees
• Complete orientation for new employees
• Creates and monitors schedule and manages team on-boarding process
• Develop skills of shift leaders to increase the team’s capabilities and raise performance
• Establish a positive culture in the restaurant

Leading Store Operations

• Directs 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
• Monitors people charts and production planning and makes necessary adjustments
• Implement actions plans to address employee needs and operational assessments

Qualification and Skills

• Must be at least eighteen (18) years of age
• High School Diploma or GED required
• 1-2 years of previous quick service restaurant experience, experience in management preferred
• Demonstrated leadership skills
• Available to work evenings, weekends and holidays
• Ability to work long and / or irregular shifts as needed, for proper functioning of the restaurant
• Must have open availability

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

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

EQUIPMENT

Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive thru communication systems.

ENVIRONMENTAL CONDITIONS

• The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
• The employee is subject to both environmental conditions; work activities occur both inside and outside.
• The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
• The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
• The employee is subject to one or more of the following conditions : fumes, odors, dust, mist, gases or poor ventilation.

PHYSICAL DEMANDS :

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

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate.

The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance.

The employee must regularly lift and / or move up to 10 pounds, frequently lift and / or move up to 25 pounds and occasionally lift and / or move up to 50 pounds.