ASSISTANT MANAGER

Restaurant Manager

To assist with management responsibilities and ensure efficiency and quality of all operations within the restaurant.

General Responsibilities:

• Ensure customer satisfaction by providing quick, efficient service and quality products.
• Provide excellence in quality, service and cleanliness.
• Create and maintain a positive and cooperative atmosphere among employees and customers.
• Maintain knowledge and operation of all equipment.

Positions Supervised: Shift Leaders and Team Members when the MIC.

Requirements, Skills and Abilities:

• High school diploma or GED preferred.
• Must be clean, neat and well groomed.
• Must have good interpersonal communication skills to work with customers and employees.
• Must have basic understanding of fast food operations, production procedures and deployment procedures.
• Must have ability to master cash control and understand and ensure adherence to Quality, Service, Cleanliness and Hospitality guidelines.
• Must understand basic principals of sales forecasting and scheduling, cost control, inventory, profit and loss statements, and personnel administration.
• Must be able to follow verbal and written instructions.
• Must have good hearing to work with customers and fellow employees and to work the drive through when necessary.
• Must have good vision to observe store dynamics and to operate kitchen equipment safely.
• Must be honest.
• Must be assertive and aggressive, but well mannered.
• Must be able to pay attention to detail, cope with pressure and remain calm when challenging situations arise.
• Must be able to work as a team member and to perform job duties with a minimum of disruption to customers or fellow employees.
• Must be able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time.
• Must have good manual dexterity to be able to work rapidly and accurately during rush periods.
• Must be able to work as part of a team to assure constant and consistent customer satisfaction through excellent quality, service and cleanliness.

Job Training: Normally, eight to eighteen months required to gain job knowledge. Job performed under general supervision. Position requires continuous customer and employee contacts.

Working Conditions: Work area temperature may be extreme and noise level may be high at times. May have to work without food or drink during busy times.

Key Activities:

• Assists with management of all operations within the restaurant.
• Assists in the hiring, training, and review of employee performance.
• Performs accounting responsibilities and prepares reports for submission to the home office.
• Administers the ACT program.
• Quickly prepares customers' orders according to specifications and with the highest possible quality.
• Works as a team member to assure constant and consistent customer satisfaction through excellent quality, service, and cleanliness.
• Prioritizes work load, always serving customers first, then maintaining dining room, then maintaining work area.
• Operates all kitchen equipment.
• Acknowledges and speaks to customers when possible in a friendly and courteous manner.
• Reports any needed equipment and/or facilities repair to the Maintenance Department.