Assistant Manager

Show Map Base Pay $26.00 / Hour Job Category Assistant Manager, Manager, Food Service Employee Type Full Time Non-Exempt Required Degree High school Manage Others Yes Welcome to an exciting new opportunity! We are preparing to open our new quick-service restaurants in the North Fork Mono Casino in Madera, CA and are looking for friendly, dependable, and energetic team members to join us. Whether you are experienced in food service or just beginning your career, we offer a fast-paced, team-oriented workplace where you can learn, grow, and help create a great experience for every guest. If you take pride in providing excellent service and enjoy working with others, we would love to meet you! REPORTING RELATIONSHIP: The Assistant Manager (ASM) reports to and takes direction from the Director of Operations (DOO) and General Manager (GM) of QSR-NF dba Smash Stack Burger, Pizza Fiore, Chick Republic, and Café Asia and directly supervises all staff. POSITION SUMMARY: The ASMworkswith DOO and GM to oversee all restaurant operations and team members. ASM’s provide leadership and motivation to ensure all team members are guest-focused and team-oriented. The ASM sets high standards and establishes a positive work environment for their team to create successful day-to-day operations. The ASM will have a good foundation of food knowledge; must be a team player and capable of multi-tasking in a highly fast-paced and energetic dining environment. The ASM will 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 DUTIES AND RESPONSIBILITES: Thoroughly understand and abide by all Company policies, procedures, standards, specifications, guidelines, and training programs. Workclosely with the GM and team members to ensure the best possible customer service is provided to our guests. AssistGM with recruiting, orientation, training, and performance evaluations of team members. FollowCompanytraining program guidelines for all new hires. Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Work with DOO and GM to achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment. AssistDOO and GM with execution and administration of duties including P&L, budgets, and cost controls regarding food, beverage, and labor goals. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment, discipline, and termination recommendations consistent with the Director of Operations, General Manager, and HR guidelines for approval or review. Fill in where needed with food and beverage preparation and ensure guest service standards and efficient operations are achieved and maintained. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service, always. Prepare all paperwork,forms, reports, and schedules in an organized and timely manner. Ensure that allequipment is kept clean andin excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Achieve company objectives in sales, service, quality, and appearance of facility, as well as sanitation and cleanliness through training of employees while creating a positive, productive working environment. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Ensure all positions are properly staffed for anticipated business activity. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Have a thorough understanding of the Company’s IIPP, including LOTO, HazCom, Emergency Action Plan, mandatory training requirements, compliance, hazard assessment and abatement, and proper documentation; implement and maintain system to ensure all staff members are current and up to date with all mandatory kitchen safety requirements. Maintain safe operating work environment to reduce the risk of injury and accidents; complete accident reports promptly and immediately notify HR in the event an employee is injured. Provide advice, support, and suggestions to the GM, as needed. Required to attend all mandatory meetings and training when scheduled. MINIMUM QUALIFICATIONS AND SKILLS: Minimum of two (2) or more years of front-of-house operations and/or assistant management experience in a high volume, fast-paced restaurant environment. Must have high school diploma or equivalent, college degree is preferred. Degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative . Excellent listening and communication skills; fluency in both written and spoken English. Proficient and accurate math skills, including ability to add, subtract, multiply, and divide. Excellent time management skills with the ability to meet deadlines and coordinate multiple schedules . Ability to train, develop, and manage team of 25+ staff members. Ability to work well under pressure and resolve problems utilizing sound judgement. Thorough knowledge in restaurant and food safety and hygiene standards. Desire to thrive in a fast-paced, high-energy environment. Demonstrated organizational skills with strong attention to detail . High proficiency utilizing POS systems, HRMS and MS Office Suite, including Word, Excel, and PowerPoint . Ability to work in a standing position for long periods of time, at least 8 hours per day. Must be able to work weekends and holidays with flexible hours and fill in for staff if emergencies arise. Must have the stamina to work 40 hours per week. Ability to be adaptable and comfortable with ambiguity and change. Experience in food and restaurant trends, including quality, production, sanitation, food cost controls, and presentation. Knowledge of food supplies, kitchen equipment and services, ordering and inventory control. Ability to anticipate, identify, and avert problems; ability to problem-solve and create solutions when issues or challenges arise. PHYSICAL REQUIREMENTS Must be able to work in a standing position for long periods of time, a minimum of 8 hours per day. Must have strength and ability to frequently and repeatedly reach, bend and stoop. Must be able to lift up to 50 pounds without difficulty. M ust be able to work flexible hours and fill in for staff if emergencies arise. MINIMUM REQUIREMENTS: Must be 18 years of age. Must provide proof of eligibility to work in the US. #J-18808-Ljbffr Gabriel Group