Assistant Manager

Job Overview

Job purpose
The Summit Restaurant Group Assistant Manager will provide support to the General Manager of the restaurant. The Assistant Manager is responsible for assisting the General Manager in the daily operations of the restaurant.
Duties and Responsibilities
· Oversee and manage all areas of the restaurant and make decisions on matters of importance to guest service.
· Adhere to company standards and service levels to increase the sales and minimize costs, including food, beverage, supply, utility and labor costs.
· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
· Maintain professional restaurant image including restaurant cleanliness, proper uniforms, and appearance standards.
· Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
· Provide direction to employees regarding operational procedural issues.
· Interview hourly employees. Work with General Manager on direct hiring, supervision, development and when necessary work with Human Resources on employee relation issues to include disciplinary action up to terminations.
· Conduct orientation and oversee training of new hires.
· Maintain an accurate and up-to date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Ensure that schedules are completed and posted in a timely manner.
· Order supplies to stock inventory appropriately
· Comply with and enforce sanitation regulations and safety standards
· Maintain a positive and professional approach with coworkers and customers
Qualifications
· 2+ years of experience as an Assistant Manager at a restaurant
· Proficient in the following dimensions of the restaurant functions: food planning and preparations, purchasing, sanitation, security, company policies and procedures, personnel management, and recordkeeping.
· Accuracy and speed in handling emergency situations and providing solutions
· Familiar with industry’s best practices
· Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
· BS degree of science in hotel/restaurant management would be a plus.
Benefits
• Benefits
o Medical Insurance- Company paid (employee portion)
o Dental/Vision (employee paid)
o Short Term Disability- Company paid
o Paid Time Off
• Food Discount
o Employees are allowed to get 50% off an entree while working and 50% off an entrée for themselves and a guest.