Assistant Manager

ASSISTANT MANAGER

Job Objectives: To assist restaurant general manager by helping supervise work shifts and ensure that Team Members on shift are provided with the proper coaching, training and development necessary to provide an outstanding guest experience.

Supervision Functions

1. Trains and supervises Team Members during assigned shifts to ensure effective restaurant operation.
2. Monitors and ensures prompt, friendly, and courteous guest service.
3. Monitors and ensures all restaurant menu products are prepared and served according to standard procedures.
4. Ensures that prepared job assignments and activities are carried out by Team Members.
5. Assists Team Members as necessary to prepare quality products, provide service, and maintain a clean restaurant.
6. Monitors and takes action to ensure the restaurant meets all company operations, service, and cleanliness standards, as required by restaurant operation’s established policies and procedures.
7. Provides feedback to employees and promotes teamwork.
8. Demonstrates proper procedures for Team Members to follow.
9. Ensures compliance with all company policies and procedures.
10. Ensures that safety and security policies and procedures are enforced.
11. Monitors and performs opening and closing duties as required.
12. Conducts and monitors training performance; provides feedback to trainee and managers on job performance.

Professional Appearance

1. Maintains professional appearance and sets a positive example for Team Members.
2. Ensures Team Members follow established company policies and guidelines.
3. Wears clean and appropriate work uniform, follows personal hygiene standards, and adheres to company dress code guidelines.
4. Demonstrates a commitment to create a hospitable, respectful environment and to provide exceptional services to our guests.
5. Always maintains professional and ethical leadership behaviors.
6. Must arrive to work on time and ensures on-time attendance by each employee for shift.
7. Ensures each employee arrives for work in a clean and complete uniform.
8. Communicates clearly and effectively with supervisors, co-workers, suppliers, and Team Members.

Maintaining Discipline and Order

1. Follows established company progressive counseling process when Team Member has violated policy, procedure, expected position work practices, or assigned duties.
2. Contacts restaurant management or Market Leader to report Team Member’s specific policy violation or any unacceptable behavioral performance.
3. Maintains effective operation of the restaurant during the assigned work shift.
4. Avoids arguments and confrontation and makes sure Team Members do the same. Must always maintain a professional demeanor during work shifts.

Guest Satisfaction Functions

1. Ensures complete guest satisfaction during assigned shifts.
2. Handles verbal feedback, including complimentary and critical comments.
3. Handles guest complaints or concerns immediately and according to company established guidelines and recommendations.
4. Observes and communicates effectively with guests and Team Members to ensure every guest’s experience is pleasant.
5. Interacts in a positive, professional manner with guests.

Maintains Product Quality Standards

1. Ensures restaurant’s product quality standards are maintained throughout the flow of food in the restaurant.
2. Follows and ensures the use of proper product procedures for preparation of all menu items.
3. Follows procedures for receiving, handling, and storage of food products.
4. Follows proper rotation and temperature maintenance.

Manages Restaurant Cleanliness

1. Supervises Team Members and performs cleaning and maintenance duties to ensure a clean, sanitized, and efficient operation.
2. Assigns cleaning duties to Team Members during the work shift.
3. Assists and ensures food preparation, storage, and guest service areas are properly cleaned and sanitized.
4. Assists and ensures all restaurant equipment is clean, sanitized, and maintained as required.

Administrative Functions

1. Completes all shift-related paperwork and administrative tasks properly and timely.
2. Ensures adherence to established cash handling and security procedures, including but not limited to, safe security, cash sales counts, drawer bank counts, drawer cash pulls, drawer assignments, POS deletions, over-rings, and voids, large bill drops, and cash levels in the drawer, when cash is accepted in the restaurant. Responsible for securing restaurant safe at the end of the work shift.
3. Knows how to operate and is responsible for restaurant security system.
4. Follows company deposit and banking policies and procedures when cash is accepted at the restaurant.
5. Follows established security protocol when driving deposits to the bank.

Position Requirements

1. Must be at least 18 years of age. A high school diploma or G.E.D. is highly recommended.
2. ServSafe® food safety training is highly recommended and may be required by local health department standards.
3. Must be fluent in English to successfully communicate with guests and coworkers.
4. Bilingual English / Spanish preferred.
5. Must have a working knowledge of computers and email systems,
6. Knowledge of MS Word and MS Excel preferred.
7. Must be trained in all aspects of restaurant operations.
8. Must possess a valid Driver’s License, have access to an automotive vehicle during shifts, and possess valid, current proof of insurance on the vehicle, if required to drive for company business.
9. Must have access to a telephone 24 hours a day.
10. Must be available to open and/or close the restaurant as scheduled.
11. May be required to work temporarily at other local restaurants (as determined by Market Leader) as needed for optimal business operations.
12. May be transferred to other company-owned and operated restaurant locations, within a reasonable distance from original restaurant location of hire.

Physical Demands (minimum qualifications needed to perform the Essential Job Functions)

Lifting requirement – Medium (Lifting and carrying 25 to 50 pounds occasionally and 35 pounds or less frequently).

Shift Leader Physical Demands. Must be able to:

1. Continuously stand and walk on hard floors to/from the kitchen area, stock room, food preparation area, and front lines to oversee Team Member activities for the duration of shift (8 hours).
2. Occasionally lift and stack food and supply items from various heights to/from shelving, freezers, coolers, stock rooms, etc.
3. Carry items to/from the service area; occasionally lift and carry trash bags out of trashcans and into outside dumpster.
4. Occasionally climb a footstool or ladder to reach items located on stock shelves, in coolers, freezers, stock rooms, etc.
5. Occasionally squat or stoop to reach items on low shelves or off the floor.
6. Occasionally reach overhead, forward, and underneath shelving, counters, refrigeration units, racks, tables, drink dispensers, fryers, and/or ovens.
7. Continuously handle a variety of shapes and sizes and texture of items which include, but are not limited to, cash, coin, dairy products, produce, condiments, meat/poultry, bulk stock items and paperwork.
8. Continuously use fingers to bilaterally operate point of sale equipment, prepare food, package items, unload boxes, etc.
9. Continuously communicate with guests, management, and Team Members.
10. Continuously listen to the needs and comments from the managers, team members, and guests.
11. Continuous use of eyes and ears.
12. Continuously see in order to be aware of surroundings and actions of supervised staff, guests, and others in proximity of the restaurant.