Assistant Manager

ASSISTANT MANAGER JOB DESCRIPTION

Job Class : Exempt

Reports To : General Manager / Director of Operations / Owner

Job Summary : Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Essential Functions and Responsibilities : NOTE : Taco Cabana unilaterally may change the requirements of this job description at any time.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following :

• Understand and carry out or enforce completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager's guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Provide backup support to Kitchen Manager as needed.
• Provide support and suggestions to General Manager as needed.
• Assist line checks and prep as needed.
• Assist with an inventory.
• Make bank deposits daily.
• Perform other duties as assigned.

Required Qualifications (includes education, skills, and experience) : The requirements listed below are representative of the knowledge, skill, and / or ability required.

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

• Minimum high school graduate, or equivalent
• 21 years of age
• Two or more years of previous supervisory experience preferred in the food service industry
• Management skills including giving direction and delegating responsibilities
• Must possess basic math skills and have the ability to operate a cash register and / or POS system and count back change
• Excellent communication skills (verbally interacts with management, servers, team members, and guests)
• Knowledge of workplace safety procedures

Needed Attributes :

• Dependable, multi-task, personal leadership, good communication
• Able to work with a diverse group of people; team player
• Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines

Working Conditions and Physical Effort : 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 essential functions.

• Restaurant environment
• Moderate noise level
• Occasional exposure to heat and cold and mild chemical exposure
• Hazards include, but are not limited to, cuts, slipping, tripping, falls, and burns
• While performing the duties of this job, the employee is regularly required to talk or hear
• This position requires frequent manual dexterity in combination with eye / hand coordination such as keyboarding and handling of equipment
• The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls.
• The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• The employee is frequently required to stand and walk (majority of shift)
• The employee must frequently lift and / or move up to 50 pounds
• Position requires working 50-60 hours per week
• Intermittent periods of sitting

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