Restaurant Assistant Manager

Assistant Manager We need fun and experienced individuals who are passionate about coaching a great team while creating exceptional food and serving up excellent hospitality. Enjoy building your career in a fun, casual and relaxed atmosphere. Great growth potential with strong focus on life balance and career growth. Similar management experience in a restaurant environment is required. Salary plus multiple bonus plans, full benefit package, vacation, closed holidays, free meals, free uniforms and plenty of advancement opportunities with a rapidly growing concept. Assistant Manager Summary: The Assistant Manager is responsible for supporting the General Manager in the overall operation of their assigned restaurant. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, facilitating the implementation of food service systems, and development, training and retention of key associates. The AM works a minimum of 45 hrs per week. The Assistant Manager reports directly to the General Manager. Annual earnings between $50,000 and $56,000 . Managing Performance Assist the General Manager to ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines. Ensure adherence to all local, state, and federal laws and regulations. Assist the General Manager to develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives. Responsible for restaurant systems, policies and procedures designed to affect control of restaurant costs and expenses. Develop guest oriented quality, service, and cleanliness action plans to enhance guest satisfaction. Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests. Ensure secure, safe handling and transportation of funds. Responsible for the physical/aesthetic maintenance of the restaurant and maintenance of Old Carolina’s theme format. Works to instill the mission statement and Daily Directives in each employee. Food Preparation & Production Ensure that all menu items are made according to recipe and presented as shown in the Old Carolina Plating Book. Utilize food production and inventory tools available to support this responsibility by completing weekly inventory report to generate a cost of sales report to be reviewed by the General Manager. Maintain a working knowledge of all recipes, products and production procedures. Ensure established standards of food safety and sanitation are maintained. Purchase food products within established guidelines. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times. Looks for and cultivates a passion for food. Guests and Associates Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower associates to act in a similar capacity. Ensure a safe and secure work and dining environment for associates and guests. Interview candidates for employment and make recommendations which are given particular weight for hiring and terminating employees. Carry out supervisory responsibilities in accordance with all applicable laws and regulations. Demonstrate high ethical standards at all times, adhering to standards laid out in the Company Handbook. Contribute as directed by the General Manager in regular associate/departmental meetings. Administer counseling and discipline to associates as necessary. Staffing and Building Great Teams Direct the daily shift operations of the restaurant. Schedule and oversee catering associates. Orientate all new hires utilizing company handbooks and support materials. Provide training and recognition to employees at all levels and maintain a team-oriented environment. Administration and Auditing Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness. Ensure all reports, documentation, and other information required by corporate office departments are submitted in a timely and accurate manner. Miscellaneous Coordinate miscellaneous tasks and projects as needed, or as directed by the General Manager. Cover shifts as directed at other company restaurants. Supervisory Responsibilities Yes. See “Essential duties and responsibilities”. Qualifications Must have excellent communication, organization, prioritization and multi-tasking skills. Ability to remain composed in stressful situations and to train, motivate and counsel others with a positive manner. High school diploma or general education degree (GED) is preferred. Previous job experience in the current environment is preferable. Job Knowledge And Skill Understands job procedures and methods; demonstrates ability to acquire necessary skills; understands how job relates to others; makes effective use of resources; demonstrates skill in performing assigned tasks. Quality Of Work Produces work that is accurate and thorough; demonstrates commitment to excellence and continuous improvement; ability to monitor quality of own work; applies feedback to improve performance; takes initiative to find ways to improve and promote quality work. Planning /Organizational Skills Independently plans/prioritizes work; sets goals and objectives; displays appropriate sense of urgency toward top priorities; manages time efficiently; plans for additional resources; integrates changes smoothly. Dependability Meets attendance and punctuality requirements; keeps commitments; accepts responsibility for own actions; follows instructions and responds to management direction; responds to requests for service and assistance; commits to doing the best job possible. Hospitality/ Interpersonal Skills Maintains a feeling of welcome ness to customers at all times; displays tact and consideration; works actively to resolve conflicts; displays positive outlook/pleasant demeanor; exhibits tact and consideration; conducts self professionally at all times; assists and supports co-workers and customers. Communication Expresses ideas coherently; demonstrates good listening and comprehension; keeps others adequately informed at all times; selects appropriate communication tools. Initiative Volunteers readily; undertakes self-development activities; seeks increased responsibility; takes advantage of opportunities; seeks creative ways to improve skills; asks for help when needed. Problem Solving Identifies problems in timely manner; gathers/analyzes information skillfully; resolves problems in early stages; looks for alternative solutions; works cooperatively in group problem solving situations. Use Of Technology Demonstrates required skills; adapts to new technology; uses technology to increase quality and productivity of work; accepts training opportunities to improve technical skills. Personal Appearance Always dresses appropriately for work; demonstrates acceptable personal hygiene and grooming habits. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; and talk or hear. The employee frequently is required to stand, walk, stoop, kneel, crouch or crawl. The employee is occasionally required to sit, climb, balance and smell. The employee must regularly lift and/or move up to 50 lbs. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in outside weather conditions. The noise level is usually moderate. #J-18808-Ljbffr