| Assistant Manager |
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Job Scope:
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Serves as the entry level assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual unit |
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Customer service interaction and management responsibility for more than 3 people |
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Full responsibility for facilities and equipment maintenance, adherence to detailed cleaning tasks, and specific routine financial control |
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Human resource responsibilities are crew training, ongoing coaching, and feedback for hourly employees, and health and safety audits |
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Directly performs hands-on operational work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate skills and behaviors in the restaurant. |
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Job Qualifications:
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| 1. |
High School Diploma or GED preferred |
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1 to 2) years of supervisory experience within the food service/retail/customer service industry, including Profit & Loss responsibility |
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Ability to calculate/analyze data |
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Strong customer service skills required |
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Basic business math and accounting skills |
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Personal Computer operations preferred |
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Core Responsibilities:
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| 1. |
Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards |
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Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met |
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Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions |
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Assists Restaurant Manager in recruiting, interviewing, and hiring team members; conducts performance appraisals, takes disciplinary action, motivates and trains |
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Ensures company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program |
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Ensures food quality and 100% customer satisfaction |
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Ensures complete and timely execution of corporate & local marketing plans |
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