Restaurant Assistant Manager

The Assistant Manager supervises and manages the overall operations of the restaurant. The Assistant Manager is responsible for managing and supervising Team Members, including hiring, training, performance reviews, discipline, and terminations. The Assistant Manager oversees daily financial responsibilities, manages inventory, including purchasing and receiving and oversees equipment, food and beverage safety, and quality. The Assistant Manager leads Team Members to drive profitable sales. The Assistant Manager ensures customer satisfaction and is responsible for making sure customer complaints are responded to effectively. The Assistant Manager reports directly to the General Manager. Works effectively with the management team and Team Members. Supervises Team Members and ensures efficient cooperation between departments and roles. Uses high degree of initiative, judgement, and discretion. Possesses skills in organizing work and achieving goals and objectives. Exemplifies the desired culture and philosophies of the company. Leads by example and fosters mentoring relationships. Reviews Team Member job applications, conducts interviews and hires Team Members. Trains Team Members on company practices, policies and procedures. Provides performance feedback, develops and executes performance reviews, discipline and disciplinary notices, and in the unfortunate situation where a Team Member’s performance is not adequate, makes termination decisions. Creates and manages Team Member scheduling. Initiates and conducts staff meetings, including pre-shift meetings. Manages shift sales objectives and incentive programs. Manages the overall guest experience, including ensuring that guest service meets company standards, and investigating and resolving food quality and service complaints. Prepares incident reports concerning customers, Team Members, security guards or equipment/facility issues. Responsible for oversight of daily financial responsibilities (cash handling, daily deposits, and authorizes voids and comps and credit card refunds). Executes shift closing administration. Determines inventory needs and orders food, beverages, and restaurant supplies. Responsible for making sure inventory and supplies are received and stored properly. Manages vendor invoices. Oversees food quality and food safety, including performing daily food safety and food quality checks, generates daily food production charts, manages food and beverage quality and presentation at the expo area and throughout the restaurant, and supervises Team Member health and hygiene. Oversees cleaning and maintenance of equipment and the facility to ensure that all health and safety regulations are adhered to and makes recommendations and/or decisions to purchase new equipment. Accompanies all health department, fire marshall or other government inspection officials during inspections and manages compliance with health and safety regulations. Executes and assists with marketing strategy, implements advertising and promotional campaigns. Operates a computer and all associated hardware (Microsoft Office, internet, etc.), including managing the OLO system and point of sale equipment. Assists in other duties as needed and/or directed by General Manager. Qualifications EDUCATION & EXPERIENCE Must be at least 18 years of age. Ability to speak and write English. Spanish-speaking is a plus, but not required. Must be TABC Certified. Must have a Food Manager’s Certification. 2 years of full-service restaurant management experience. Must be able to pass a background check, drug screening, and MVR check. LANGUAGE/MATH/REASONING ABILITY Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or company employees. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Physical Requirements Stands and walks on uneven, slippery and/or wet surface for at least eight consecutive hours. Speaks and listens in-person to staff and customers for at least eight consecutive hours. Speaks through radio and listens through earpiece for at least eight consecutive hours. Clearly observes customer service in the dining room from up to one hundred feet. Routinely lifts, stoops, kneels, bends, pushes and pulls up to 25 pounds, and reaches overhead. Performs moderately strenuous activity for at least eight consecutive hours. Tolerates temperature changes from hot to cold and cold to hot. Performs other physical requirements necessary to perform duties and responsibilities. Moderate noise, fast pace and high customer traffic. Ability to tolerate the smell of cleaning solutions on a regular basis. #J-18808-Ljbffr