Assistant Manager

Summary of Position: 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. Job Duties & Responsibilities: Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the Monk’s recipes, portioning, cooking and serving standards. 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. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with our policies and procedures. Make employment and termination decisions consistent with General Manager guidelines for approval or review. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop our staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the Monk’s preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with our receiving policies and procedures. Oversee and ensure that all Monk’s policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and 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. Provide advice and suggestions to General Manager as needed. Qualifications: Be at least 21 years of age. Be able to communicate and understand policies and procedures. Have knowledge of service and food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions. Possess excellent basic math and language skills and have the ability to operate a POS system. Be able to work in a standing position for long periods of time (up to 10 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 45 to 55 hours per week. Monk's Bar was started in 1947 by Gustave Adolph Heineke and his wife, Helen, on Oak Street, just half a block from its current downtown location. The original menu consisted of a 1/4 lb. hamburger, 1/4 lb. cheeseburger, ham & cheese sandwich, liver sausage on rye, chips, chili and bean soup. Around 1962, Monk's moved to its current location and the interior became a shrine of Badger memorabilia, due to the fact that Monk and Helen’s sons, Jim and John, were very successful athletes and excelled playing football at University of Wisconsin-Madison for the Badgers. Included in the memorabilia are autographed photos from Jim and John’s teammates through the years of 1952-1958. The bar has since added contemporary Badger and Packer memorabilia. #J-18808-Ljbffr Monk's Bar and Grill