Assistant Manager

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development, and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM invests its time in developing servant leaders, creating memorable experiences, and administrative activities. Essential Duties and Responsibilities Leading the Business Manages inventory costs and maintains inventory by performing Daily, Weekly, and Monthly inventory inspections Places and receives inventory truck orders Maintains and regularly monitors a list of all restaurant assets Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required Ensures that the restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers) Create Memorable Experiences Call Guests back who have had problems/complaints Motivates and directs team to exceed Guest expectations with accurate, fast, and friendly service in a clean facility Partner with the Restaurant General Manager and team to create action plans to improve Guest metrics Creating Leaders Recruiting and Interviewing potential employees Complete orientation for new employees Creates and monitors schedule and manages the team onboarding process Develop skills of shift leaders to increase the team’s capabilities and raise performance Establish a positive culture in the restaurant Leading Store Operations Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines Ensures that the restaurant upholds operational and brand standards Monitors people charts and production planning and makes necessary adjustments Implement actions plans to address employee needs and operational assessments Qualification and Skills Must be at least eighteen (18) years of age High School Diploma or GED required 1-2 years of previous quick service restaurant experience, experience in management preferred Some understanding of P&L interpretation and management influence profitability Demonstrated leadership skills Available to work evenings, weekends, and holidays Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant Physical Demands Must be able to lift up to 50 pounds of force frequently to move objects Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds Consistently handles product preparation Ability to kneel to utilize proper lifting procedures and to open safe Consistently lifts for product preparation, stocking, and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Founded in 1972, Popeyes® has more than 40 years of history and culinary tradition. Popeyes® owes its beginnings to entrepreneur and culinary innovator, Al Copeland. With one small restaurant and a big idea, Copeland introduced the New Orleans-style fried chicken that has now made the brand famous throughout the world. Popeyes® culinary heritage is built upon the rich Cajun and creole flavor profiles that are unmistakably Louisiana. We continuously draw upon and celebrate this heritage to inspire new, authentic menu creations the world craves. Popeyes distinguishes itself with a unique New Orleans-style menu featuring spicy chicken, chicken tenders, fried shrimp and other regional items. This unique and flavorful food has allowed Popeyes to become one of the world’s largest chicken quick service restaurants, with over 2,700 restaurants in the U.S. and around the world. #J-18808-Ljbffr Workstream