ASSISTANT MANAGER

Assistant Manager

Assists the general manager to develop maximum sales volume and profit margin. Develops managers and team members to ensure every guest who chooses Culver's leaves happy.

• Assists general manager to increase sales and net profit of the business.
• Meets annual budget while ensuring the mission is attained.
• Prepares and reviews daily summary report.
• Prepares and reviews weekly operations report.
• Prepares the team schedule and daily deployment sheets based on forecasts and labor budget.
• Consistently ensures proper portion control for all menu items.
• Ensures training and demonstration of food safety using Culver's Food Safety Plan.
• Routinely monitors and coaches team on safety best practices related to the Culver's hazard communication program and workplace safety.
• Recruits, hires and terminates team members.
• Provides ongoing training, development and coaching to efficiently lead team.
• Performs quarterly performance appraisals of team members.
• Ensures consistent uniform and appearance standards of team members.
• Ensures team education concerning current marketing and public relations information.
• Consistently maintains excellence in guest relations including follow up on guest comment cards promptly and effectively.
• Effectively runs shifts to ensure quality product and prompt guest services.
• Ensures equipment is effectively maintained and repaired.
• 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 audits.
• Demonstrates positive and effective role modeling for all team members through appearance and attitude.
• Checks e-mail and CFS HUB twice during each shift and responds as necessary.
• Follows up with Training Coordinator regarding training and implementation of new products and procedures to team members.
• Supervises the accurate completion of food inventory order using projections based on current restaurant sales.
• Ensures accurate completion of the Quality Control/Safe Food Checklist and Product Rotation Reports.
• Review food cost variance report in Radiant to determine appropriate waste dollars and where improvements can be made.
• Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.
• Ensures active and ongoing community partnerships.

College graduate with a degree in hotel and restaurant management or equivalent job experience. Three years experience in a supervisory position. Certified in-store trainer in all areas. Ability to effectively organize work, communicate well and be management oriented. Knowledgeable in all aspects of business and shows good judgment. Self-starter and able to adjust to new ideas. Energetic, positive attitude that is contagious. Salary is commensurate with person's qualifications and will reflect present market for a position of similar responsibilities.

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Occasionally

• Communication: Verbal, written, presentations to others; communication up same level direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.
• Change Management: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to insure changes are effective.
• Decision Making & Problem Solving: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
• Innovation, Creativity & Vision: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.
• Planning (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; insures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources.
• Organizational Relationships: Builds effective relationships with both external (guests and vendors) and internal (Team). Supports and cooperates with other teams, negotiates and has the ability to influence others.
• Builds and Sustains a High Performance Team: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion
• Accountability: Walks the talk. Delivers results on time and at the quality level promised.