Assistant Manager

Culver’s is looking for Restaurant Assistant Managers If you have a passion for restaurant industry and desire to serve others, then this job is for you! Job Summary Maintains excellence in guest service and quality control of operations consistently to ensure the company mission is attained. Essential Functions Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards. Consistently ensures guests receive quality products in five minutes or less for in‑house orders and four minutes or less for drive‑thru orders. Ensures proper product quality control, presentation and hold times according to the Operations Training Manual, Order Assembly. Accesses financial information and completes weekly sales and labor during their shift. Routinely monitors and coaches team on safety best practices related to the Culver's hazard communication program and workplace safety. Empowers team to handle guest comments "the Culver's way." Ensures team is knowledgeable concerning products and guest service. Demonstrates and maintains a positive attitude among team members. Demonstrates and ensures proper personal hygiene and food safety practices are maintained in the restaurant. Displays point of purchase (P.O.P.) materials timely according to the current marketing campaign. Demonstrates proficiency on all restaurant positions. Provides ongoing development of crew chief and shift leader using the management development workbooks. Maintains an adequate team on each shift to meet labor cost standards. Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance. Performs daily morning, afternoon, and evening restaurant tours. Prepares and reviews daily reconciliation report against daily control totals from cash register system ensuring accuracy. Runs financial report, counts afternoon drawers, enters drawer pickups and completes daily. Ensures team is cross‑trained by the training team effectively. Help identify and develop candidates for the crew chief position. Completes food inventory order accurately, using forecasts and projections based on current restaurant sales. Observes and maintains daily inventory levels accurately, based on current restaurant sales. Ensures shelf life, rotation of inventory and tempering sheet is maintained. Delegates and ensures the accurate completion of the Quality Control/Safe Food Checklist and First In‑First Out product rotation. Completes end‑of‑month inventory procedures accurately. Delegates restaurant and equipment cleaning. Directs weekly and monthly odd jobs to team assigning them to daily deployment sheet. Demonstrates positive and effective role modeling for all team members through appearance and attitude. Follows restaurant policies and procedures consistently. Demonstrates and ensures team is following system standards for uniforms and appearance. Attends all manager and team member meetings. Follows and encourages team to follow all restaurant policies and procedures. Checks e‑mail daily and responds as necessary. Uses Net‑Chef and Brink for cash counting procedures. Qualifications Strong decision making skills with the ability to develop and sustain a high performing team. Run shifts effectively to provide great food and excellent guest service. Ability to build relationships and foster a positive and friendly environment. 1-2 years of restaurant experience is preferred. Maintain compliance with operational and food safety procedures. Physical Abilities Stand for long periods of time without sitting. Walk fast‑paced during shifts. Bends, reaches, and stoops when necessary. Lift/carry up to 10 pounds constantly. Lift/carry 11-20 pounds constantly. Lift/carry 21-50 pounds frequently. Lift/carry 51-100 pounds occasionally. #J-18808-Ljbffr