Assistant Manager

Stands ready to assume responsibility for the operation of the restaurant in the absence of the General Manager. Maintains overall management responsibilities for the restaurant to ensure that the restaurant is operated in a profitable, efficient and businesslike manner. Operational Systems The Assistant Manager must utilize and implement the following: Opening, Midshift and Closing Checklist, Training Program, Operations Manual, Administrative Systems, Daily Waste Accountability, Product Weight Sheets, Crisis Management Manual, Material Safety Data Sheets, New Product & POP Implementation Guides and other systems as they are developed and become available. Standards of Performance Cost of Sales controls variance to budget or ideal Cost of Labor controls variance to budget Cash deletions and over rings in accordance with cash policy Takes initiative in completing additional projects or assignments Essential Duties and Responsibilities In the absence of the General Manager, assumes all responsibilities, duties and authority of the manager. Responsible for scheduling employees and assigning job positions to assure that all positions necessary to the restaurant’s operation are filled. Coaches and encourages team for financial performance improvement. Observes all personnel at the beginning of work shift for compliance with appearance and uniform standards. Verbally informs personnel of any menu or price changes, shortages, specials, marketing promotions or other factors that relate to food production or service and implements actions for change or adjustment. Checks food preparation and dining areas for cleanliness and proper presentation. Checks job stations for adequacy of supplies used for refill or replacement purposes. Supervises back-of-the-house and service operations while on duty. Assists counter/dining room/drive-thru team and food production team during rush periods to ensure the maintenance of quality, service and cleanliness standards. Assists counter/dining room/drive-thru team in greeting customers, taking orders, ringing food and beverage purchases into cash register, collecting payment from customers and making change, assembling order and checking for completeness and correctness and packaging orders for dining room or take out dining. Participates in food preparation, cooking, menu assembly, and checking for completeness and correctness. Coordinates and supervises the cleaning and maintenance of the facilities, grounds and equipment. Spends time individually on all shifts of restaurant operation to ensure the training, development and accountability of all subordinate supervisors. Achieves budgeted sales and maximum profitability while maintaining effective cost of sales and labor controls. Works an average of 5 days, 40‑45 hours per week to ensure restaurant financial performance and operational excellence. Shifts would include opening the restaurant, midday shifts, and closing shifts. If minimum performance standards are not met, financially or operationally, work schedule may require more hours to meet standards and demands of the business. Must be able to work any job station when needed and to operate cash register as appropriate. Ensures good safety practices of employees and customers throughout the restaurant. Assists in the maintenance of proper emergency and security procedures. Receives and resolves customer complaints to maintain customer satisfaction and provides corrections when applicable. Ensures compliance with all regulatory standards. Ensures the restaurant has all food items, menu ingredients and paper products to deliver our products to our customers. Provides on‑job training for new employees. Forecasts food items. Estimates what amount of each food item will be prepared using the computerized Daily Prep Sheet. Completes all paperwork, payroll and accounting forms in a timely manner or as specified by current performance standards. Ensures that sanitation meets or exceeds specification of Health Department and company standards. Performs special duties as assigned including preparation of written and/or verbal reports. Consistently monitors standards and makes recommendations for change to Restaurant Manager. Supervises staff in a consistently fair and firm manner. Maintains steady productivity through close observation. Provides direction when necessary. Accurately inventories supplies daily and requisitions items needed to meet par levels. Ensures that all food and supplies are stored and/or maintained under proper conditions as per standards. Inspects all restaurant storage facilities each day so that proper temperatures and conditions are maintained, food is covered, labeled and dated. Keeps manager informed of all relevant information including any diversions from normal activity, any substandard conditions, personnel matters, etc. Treats staff with courtesy, respect and empathy and displays good listening skills. Displays team building skills and always handles assignments with a positive and enthusiastic attitude. Maintains professional appearance, per the employee appearance standards. Other duties may be assigned. Supervisory Responsibility Directly supervises Shift Managers and Team Members. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning and directing work, and disciplining employees. Knowledge, Skills & Abilities Knowledge of restaurant operations, staffing, training/development Must possess excellent organizational skills. Able to communicate with individuals at all levels of the organization, within the restaurant and outside, while maintaining a professional demeanor. Able to rationally solve practical problems and deal with concrete variables. Able to speak, read, write and understand the primary language used by employees, customers, etc. Able read, write and perform basic mathematical calculations. Able to plan, project and organize a variety of tasks and functions. Job Specifications Certificates, Licenses, Registrations Full Heath Sanitation Certificate Basic Food Safety Course Work Environment / Physical Activities Ability to maneuver physically; 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. #J-18808-Ljbffr