SEATAC BAR GROUP, LLC.

POSITION DESCRIPTION

JOB TITLE: Restaurant Assistant Manager

REPORTS TO: General Manager

CLASSIFICATION: Non Exempt

JOB SUMMARY

Responsible for supervising daily operations of company and employee daily tasks.

I. ESSENTIAL JOB FUNCTIONS

 Walk the room/floor and make sure everything (light bulbs, tables, floor, bar etc.) is clean and in place and restaurant is ready to open.

 Confer with Porter from the previous night. Review Porter Checklist to see that all duties have been completed and provide proper instruction.

 Review schedules to know which employees are working.

 Count tills and check safe to verify change banks.

 Sign out knives for kitchen and log nightly.

 Check liquor cage, soda boxes, CO 2 and kegs. Refill any items that require immediate attention.

 Check for stock at bar and kitchen to ensure product and supply are available.

 Check Flights through out your shift, recommend sending staff home early if business is slow.

 Random line and walk-in checks (check dates in walk-in, temps. and methods etc.) Also, be sure to do the same for the bar and to constantly walk the floor to do quality checks.

 Liquor inventory in both bars

 Remove empty kegs from walk in and replace empty liquor bottles on holsters.

 Sign knives in and lock up

 Pull reports to ensure all employees are clocked out.

 Secure gate and make sure its closed and locked upon your departure.

 Attend special meetings and training as scheduled by the Management.

 Follow all security and safety procedures established and governed by SeaTac

Airport, OSHA, Washington State Health Department, and Seatac Bar Group,

LLC.

 Greets customers and prepare food orders when necessary.

 Ensure proper food handling procedures are followed by employees, including wrapping, labeling, dating, and stocking, storing, rotating, and checking temperature of products.

 Projects a professional appearance and a positive attitude at all times.

 Assists with a variety of kitchen-related functions as needed.

 Perform job assignments as directed by management.

II. EDUCATION, EXPERIENCE, AND CERTIFICATION:

 4-year degree or 4 years of job-related experience in high volume restaurant

 Health Card and Mixologist Permit.

III. MINIMUM KNOWLEDGE, SKILLS, AND ABILITIES: (Minimum

qualifications needed to perform essential job functions).

 Familiar with POS systems.

 Able to visually see during all activities.

 Able to hear, speak, read and comprehend instructions short correspondence and policy documents, as well as converse comfortably with customers, vendors, coworkers, and management.

 Able to compute basic Arithmetic.

 Ability to use sound judgment and solve problems effectively.

 Ability to work well with others.

 Effective interpersonal skills.

 Effective written, listening, and verbal skills.

 Ability to be proactive.

 Ability to identify and use resources to improve overall operations.

 Knowledgeable in Microsoft Office Applications: Word, Excel, Power Point, etc.

 Knowledge of Seatac Bar Group, LLC. policies and product, service, quality, equipment, and operations standards.

IV. PHYSICAL DEMANDS: (Physical Requirements to perform Essential Job

Functions)

 Frequently lift, carry, push, pull, or otherwise move objects weighing up to 50 lbs.

 Walking or standing 100% of the time, including movement on slick and/or narrow surfaces

 Frequently operate registers and/or calculators.

 Consistently handle product preparation.

 Frequently lift and/or reach for product preparation, stocking and inventory.

 Consistently push to open and close doors to the facilities and storage rooms, as well as cooler and freezers.

 Frequently stoop to pick up supplies and trash.

 Working with extremely hot appliances and cooking items regularly.

 Use tools or equipment requiring a high degree of dexterity regularly.

V. EQUIPMENT AND ENVIRONMENTAL CONDITIONS: (Machines,

devices, tools, etc., used in job performance and the conditions under which

the job is accomplished).

A. Equipment (Most Frequently Used):

Fryers, ovens, stoves, common cleaning tools- broom, mop, etc.; dishwasher, common kitchen tools- knives, serving utensils, sharp objects, office equipment, and other necessary equipment.

B. Environmental Conditions:

 Subject to both inside and frequent outside environmental conditions; work activities occur both inside and outside.

 Subject to extreme cold; temperatures below 32 degrees for periods of time in freezers.

 Exposed to extreme heat: temperatures reaching 80-95 degrees frequently around fryer and warming lamps.

 Exposed to hazards, which includes moving mechanical parts, electrical current, and exposure to high heat of chemicals and food such as cooking oils.

 Subject to one or more of the following conditions: fumes, odors, dust, mists, gasses, or poor ventilation.

 Subject to frequent high levels of noise.

**This position description is a general overview of the work performed by Seatac

Bar Group, LLC. employees and is not an absolute list of responsibilities, duties,

and skills required. Additionally, this does not constitute a contract of employment

and is subject to change without prior notice at the discretion of the employer.

Reasonable accommodations may be considered upon request.

Job Type: Full-time

Pay: Up to $90,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Bar

Shift:

• 10 hour shift
• Day shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Work Location: In person