Assistant Manager - Restaurant

Division & Location Big Red Restaurant & Sports Bar – Norfolk, 2101 West Pasewalk Avenue, Norfolk, NE. Position Summary The Assistant Manager is responsible for helping oversee front and back of house operations, coordinating planning, organizing, training, and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation in accordance with internal policies and procedures. Essential Duties and 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 restaurant’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 restaurant 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 your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Coordinate all training activities for staff and service employees to include the identification and analysis of training needs and the design and implementation of programs. Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development. 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. Assist other managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas. Prepare operational reports and analyses setting forth progress and adverse trends, and making appropriate recommendations. Perform other work‑related duties as assigned. Position Requirements Minimum 21 years of age. High school diploma or equivalent preferred. Prior experience in related food service positions required. Ability to work in a high‑stress environment. Ability to work nights and weekends a must. Moderate reading and writing skills; ability to follow written and oral instructions and procedures. Promotes positive public relations with guests. Proficient interpersonal relations and communicative skills; cooperates and works together with all co‑workers; plans and completes job duties with minimal supervisory direction using appropriate judgment. Manual dexterity; auditory and visual skills. Knowledgeable of restaurant policies regarding personnel and able to administer prompt, fair and consistent corrective action for any and all violations of company policies, 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 and procedures. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers; handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives). Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job‑related instructions and to perform any other job‑related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Employment Type Exempt/Non‑Exempt: Non‑Exempt Full‑Time/Part‑Time: Full‑Time and/or Part‑Time Shift: Various Shifts Equal Employment Opportunity We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. #J-18808-Ljbffr