Assistant Manager

Assistant ManagerThe Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, guest service, people development, and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM operates under the direction of the RGM and directly manages a team of Hourly Shift Coordinators and Team Members (20-45 employees).Summary Of Responsibilities:ProfitabilityManages inventory costs and maintains inventory by performing daily, weekly, and monthly inventory inspectionsPlaces and receives inventory truck ordersMaintains and regularly monitors a list of all restaurant assetsEnsures preventative maintenance of restaurant facility and equipment is completed in accordance with company standards, interacting with external vendors as requiredEnsures that the restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)GuestMotivates and directs team members to exceed guest expectations with accurate, fast, and friendly service in a clean facilityPeopleProvides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team's capabilities and raise restaurant performanceOperationsDirects restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelinesEnsures that the restaurant upholds operational and brand standardsPerforms duties of Hourly Shift Coordinator when necessaryQualifications And Skills:Must be at least eighteen (18) years of ageHigh School Diploma or GED required, 2 years of college preferred1-2 years of previous quick service restaurant experience, experience in management preferredSome understanding of P&L interpretation and management influence profitabilityDemonstrated leadership skillsDemonstrated understanding of guest service principlesAvailable to work evenings, weekends, and holidaysAbility to work long and/or irregular shifts as needed, for the proper functioning of the restaurant