Associate Manager

General Responsibilities The primary duty of the Associate General Manager is the management of the restaurant to which he/she is assigned. Associate General Managers are responsible for supervising multiple team members throughout the shift. They are responsible to develop and ensure that quality standards, service standards, financial performance, and team member development are achieved. They observe the highest legal, moral, and ethical standards. Associate General Managers must be flexible and able to develop effective solutions to unique challenges on a daily basis. Principal Duties The management of the restaurant to which he/she is assigned. Manage / Supervise upwards of a dozen team members throughout the shift. Inspect and maintain standards of restaurant cleanliness and sanitation according to company and health department standards. Maintain the company cleaning program throughout the restaurant. Responsible for the scheduling, assigning, and follow-up of the cleaning program throughout the restaurant. Maintain proper safety and sanitation reporting to corporate office. Conduct regular safety meetings with restaurant team. Conduct processes and provide recommendations for hiring, firing, and promotion of team members. Manage a shift with or without additional management present, exercising discretion regarding staffing levels and food production, etc. Set hours of work for team members. Assist in inventory management. Ensure that employees are aware of and follow applicable safety policies and procedures. Additional Duties Focus on providing excellent team member and guest service experiences. Train, coach, and develop hourly team members regarding guest service, cleanliness and sanitation, and company policies and procedures. Conduct team member performance appraisals, counseling sessions, disciplinary actions, and where necessary terminate unsatisfactory performers. Maintain the safety, security, and set company standards for the facility, food, and team members throughout the shift. Establish, implement, and supervise operating procedures consistent with company standards. Accurately complete administrative duties including the handling of company funds, time and attendance, payroll, accounts payable, and accounts receivable daily. Manage operating costs, i.e., food, labor, and all expenses. Review financial statements, responding quickly to areas that are unfavorable. Comply with all Company policies, procedures, and standards. Educational Requirements High school education required. At least two (2) years of restaurant management or supervisory experience. Requires strong people and communication skills, a basic understanding of math and financial statements, use of computers, and a strong guest service focus. Physical Demands Must be able to be on feet and move around the entire day/shift, lift up to 50 pounds, speak clearly and persuasively and read moderate amounts of printed materials. Good verbal communication skills and good hearing ability required to hear and respond to team members and guests. Good interpersonal skills required to create a friendly and comfortable environment for guests. Exposure to hot and cold food items and holding containers, steam from hot water, and potentially slippery floors. Moderate noise levels. Frequent grasping, carrying, bending, crouching, and reaching. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Additional Eligibility Qualifications Must possess a valid state driver’s license. Other Duties This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. #J-18808-Ljbffr