Assistant Restaurant Manager

Benefits Life/Disability Insurance Health insurance Paid time off Dental insurance Summary of Position Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Position Activities and Tasks Assists the General Manager in planning and analyzing administration and operations manpower. Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations. Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Must be able to perform/assist all functions for all positions in the restaurant if needed. Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees. Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application. Conducts employment activities to include interviewing, training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and preparing employee documentation. Attendance of University of Perkins is required; as well as maintaining ServSafe certification. Ensures accurate financial data to include payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies. Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Service Leader's supervision. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Ensures the thorough training and development of non-exempt personnel directly supervised. Weekends required with a 50-hour typical workweek. Qualifications Attendance of University of Perkins is required; as well as maintaining ServSafe certification. Compensation Annual salary $50,000 - $55,000 plus bonus. #J-18808-Ljbffr