Assistant Manager

Job Title Assistant Restaurant Manager FLSA Status Exempt Department Operations Reports To DM Location Field Summary Assists in the operations of the restaurant and a team of hourly associates during their respective shifts. In accordance with the goals of the company, they are responsible for managing all aspects of their shift including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff. Essential Duties and Responsibilities Assist the management team in staffing the restaurant and daily operational and procedural activities to ensure efficient operation in accordance with company policy and state/federal laws. Supervise and direct staff to ensure guests are treated promptly and courteously; products are prepared as specified in quality and quantity, and the restaurant is maintained properly, adhering to food safety and sanitation standards. Assist in the recruitment, hiring, orientation, and training of hourly team members. Evaluate performance, recommend wage increases, and initiate disciplinary action or termination as required. Utilize all company-training tools to provide hourly team members with training in all aspects of restaurant operations. Assist the management team in maintaining restaurant equipment and facilities per company guidelines; contact Division Leader to report needed repairs. Perform regular administrative tasks including new hire paperwork, payroll actions (terminations, leave of absence, transfers, vacations, etc.), inventory ordering, register and safe audits, deposits of company funds, proper accounting of restaurant funds, scheduling, and reporting all guest and employee accidents. Investigate, resolve, and respond to guest complaints. Attend regularly scheduled store, market, and company meetings, training sessions, and maintain current federal, state, and local certifications. Assist the GM with planning and implementing local store marketing activities to promote products and services. Ensure proper execution of all accounting functions and compliance with internal audit guidelines. Perform other duties as assigned. Supervisory Responsibilities Will supervise up to 15 staff members on the shift. Qualifications An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability necessary for the role. Education and/or Skills and Experience Associate’s degree in Business Administration or Hospitality preferred; high school diploma or equivalent required. Capable of adapting to business needs and solving problems quickly and efficiently. Ability to prioritize multiple tasks and exercise sound judgment. Functional understanding of profit & loss statements, cost controls, and restaurant operations. Demonstrates stamina, focus, compliance, and service-driven abilities while managing the shift. External candidates should have a minimum of 2 years working in a restaurant environment, showing career progression and verifiable results. Internal candidates should have a good record of achieving results and an above-average knowledge of the brand’s operating procedures and standards. Ability to comfortably speak, write, and comprehend English in a business setting. Successful completion of a background check. Language Skills Must have good written and oral communication skills. Must have good customer service skills. Must be able to perceive and react to the needs of others. Must be organized, flexible, and able to deal with various personalities. Computer Skills Basic computer skills. Excel preferred. 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 essential functions. While performing the duties of this job, the employee is regularly required to sit, talk, or hear; frequently required to handle or feel with hands and reach with hands and arms; occasionally required to stand and walk. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Temperature controlled restaurant. Noise level is low to moderate. Equipment Used Computer, fax, calculator, copier, phone. #J-18808-Ljbffr Taco Cabana