Assistant Manager - Roxberry Tooele Restaurant

Job Description

Job Description

Part Time Position - Flexible 30 to 35 hrs per week

General Overview

Locally owned smoothie, juice, and acai bowl shop with a fantastic environment and flexible scheduling. We serve fresh products so you don't go home smelling like grease. Free food every shift, discounted food for immediate family, and a phenomenal team with a culture of positivity.

The Assistant Manager works closely under the direct supervision of the Manager/Owners.

Our ideal applicant must have full daytime availability, a valid driver's license, and transportation. Must be committed to working through at least the 2026-27 school year.

Wage & Experience

Wage begins at $15/hr during training ($13/hr base wage + approx $2+/hr more in tips). After 90-day minimum training/probationary period, wage increases to $17/hr once fully trained ($15/hr base wage + approx $2+/hr more in tips).

Previous management experience and references required. Food handler's permit required after hire.

Assistant Management Responsibilities

1. Daily Operations
2. 1. Ensure smooth daily operation of the restaurant, including opening and closing procedures & inventory management.
   2. Staff Management: Supervise and train staff in all tasks. Provide ongoing training and correction as needed. Ensure all staff members are equipped with the knowledge and tools necessary to perform their tasks efficiently. Stay in communication with the manager/owners regarding staff that are not progressing or needing specific direction. Setting the ideal example in demonstrating a positive attitude and leadership qualities (See the “How to Be a Shift Lead” document)
   3. Ensure that smoothies and other menu items meet quality standards for taste, presentation, and consistency.
   4. Have and maintain an active Food Handler’s Permit. Oversee cleanliness of the restaurant, as a whole. Ensure staff compliance with local health regulations for food safety, including proper handling, storage, and disposal of food. Prepare for and facilitate health inspections by ensuring all health standards are met consistently.
   5. Ensure all equipment is well-maintained, operational, and cleaned regularly. Follows a set schedule for specific equipment cleaning: brix/programming juice machines & and interiors, ice machine, ceiling vents, walk-in freezer free of ice/food debris etc.) Any issues with equipment must be reported to the manager/owners. Informs the manager/owners when new materials or equipment is needed (blenders break/can’t keep up, motors burn out, broken pieces etc)
   6. Order Inventory & Supplies: Manage inventory levels of all ingredients, packaging materials, and other supplies. Working with vendors for order discrepancies, scheduled deliveries and any other anomalies that come up. Order stock in a timely manner and minimize product waste (portion size accuracy). Prepare the freezer to receive new deliveries, and teach/exercise First In First Out (FIFO) rotation principles throughout the store. Monitor expiration dates and minimize waste. Ensure all staff understand and follow FIFO policies.
   7. Ensure the point of sale (POS) system is functioning properly, and troubleshoot any issues. Train staff to use the system efficiently. Report problems to the manager/owners and work with Crisp in solving any issues. Be familiar with third party food delivery tablets and how to guide others in their use.
   8. Regularly make suggestions to improve efficiency, reduce costs, and increase profitability.
   9. Assists the manager in preparing/modifying store checklists for efficiency and procedural changes, regularly checking the store mailbox and providing important mail to owners, and managing store keys.
   10. Other duties as assigned.
       
3. Financial Management
4. 1. Assists the manager in diligent observation of product cost fluctuations. Evaluate labor costs to determine the amount of employees needed on shift on an ongoing basis with increased scrutiny during seasonal changes for different shifts throughout the day. Share recommendations with the manager/owners and scheduler.
   2. 1. Managing time cards: corrections to staff hours as needed, keeping own time card under 35 hrs/week unless approval for more is granted
      2. In rare circumstances, permission may be given for more than 35 hrs/week
   3. Overseeing deposits and staff counting discrepancies at close (over/under amounts and trends). Investigating and correcting counting errors as needed. Ensure accuracy in cash handling procedures.
   4. Weekly deposits of cash drops to the bank.
   5. Managing smaller community donations and tax exempt sales. Providing donation receipts to groups as needed.
      
5. Customer Service
6. 1. Ensure that customers are satisfied with their orders and service. Address any complaints or concerns promptly and professionally.
   2. Teaching and exemplifying the correct customer priorities: ensures that serving customers/completing orders comes above all else. Orders must be made quickly and accurately. Restocking and dishes are secondary priorities. Teaching staff to see what needs to be done so a culture of self-guided efficiency is maintained.
   3. Assists the manager in implementing and managing customer loyalty programs, special promotions, or discount campaigns to drive repeat business. Provide recommendations to the manager/owners regarding potential promotion ideas.

7. Staff Leadership & Development
8. 1. Assists in training all new hires, covering areas outlined in the training manual such as customer service, product & equipment knowledge, food safety practices, compliance with labor laws and more.
   2. Evaluating staff memorization by administering knowledge quizzes. Helping staff succeed in memorization through the use of flashcards or other study tools.
   3. 1. Track which staff members have flashcards checked out
      2. Ensure cards are returned when finished memorizing
   4. Foster a positive work environment by motivating staff, promoting teamwork, and maintaining a strong company culture. This includes discouraging gossip, and directing frustrations through the appropriate avenues for resolution. Encourage participation in the monthly staff Roxstar recognition program.
   5. Providing ongoing feedback for staff performance reviews. Providing constructive feedback recommendations for disciplinary action when necessary.
   6. Be on the lookout for good potential candidates for hire. Potentially be involved in interviewing processes and providing feedback and recommendations on applicants for hire.
   7. Promote and demonstrate upselling: Train staff to upsell additional items such as bites, extra ingredients, or larger sizes. Encouraging efforts to sell gift card promotions seasonally.
   8. Putting up signage for promotions. Implementing corporate wide promotions and informing staff of procedural changes for these promotions.
   9. Train staff to ask guests about smart shots and loyalty rewards with every order. Train in signing guests up for loyalty rewards.
   10. Train staff on proper safety protocols, including the use of equipment, proper lifting techniques, and procedures to follow in case of an emergency.
   11. Ensure proper disposal of waste. Correct employees if proper disposal practices are not taking place. Report to the manager/owners if other establishments are improperly leaving garbage in shared areas. Be on the lookout for problems with the surrounding property and report concerns to owners.