Assistant Manager

Description

Assistant Managers assist the management team in executing specific aspects of the restaurant
operations, which may include financial performance, product production, inventory, personnel,
sales and marketing. To set high standards and create a great environment for the team to
work.
RESPONSIBILITIES
Operations
Manage entire operation of restaurant during scheduled shifts. Strive for operational levels that
meet or exceed the Fans expectations in the areas of quality, service and atmosphere, creating
value through an excellent experience and a fair price. Accurately complete designated duties
such as inventory control, ordering of products, cash control.
Training
Ensure that shift leads and crew are trained and fully knowledgeable on all PRIDE systems and
routines, product recipes, food safety practices and restaurant safety practices.
Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of
the restaurant, setting each scheduled shift up for success.
Business Planning
Assist in the execution of the restaurants business plan as directed by the Director, taking
advice and coaching from the owner, Director, ADQ Business Consultants, field staff and
Director of Operations.
Understand how to react to issues impacting the restaurants profit & loss (P&L) to optimize
sales and profit, such as analyzing COGS and taking corrective action if necessary, maintaining
inventory, projecting restaurant demand changes throughout the year and adjusting labor
accordingly, ensuring that cash control/security procedures are followed, and understanding the
P&L implications of workers compensation claims.
Assist the Director with developing and implementing strategies to increase average meal
checks and frequency of Fan visits.
Fan Service
Ensure that Fan service in all areas meets or exceeds company standards.
Establish standards for the management team and crew to handle customer concerns.
Ensure that customer complaints are promptly and appropriately addressed to resolve the
problem and ensure that each dissatisfied customer becomes a return Fan.
Understand the importance of speed of service and resolve bottlenecks in workflow.
Build relationships with return or preferred patrons.
Team Member Leadership
Accomplish store objectives by assisting the Director with hiring, training, coaching and
developing shift leads and crew members to build a highly skilled and productive team.
Assist the Director with thorough training and new hire orientations; clearly communicate job
expectations; monitor each employee and managers performance and job contributions,
provide ongoing and helpful feedback against expectations.
Role model and enforce policies and procedures.
At a minimum, have a basic understanding of how to prepare hourly employee schedules to
meet the staffing requirements for each day part and seasonal demands, as determined by the
Director. Ideally, should be able to perform this task for review and approval by the Director.
Maintain a positive working relationship with all restaurant staff to foster and promote a
cooperative and pleasant working climate, which will be conducive to maximize employee
morale, productivity and efficiency.
Health and Safety Standards
Must be ServSafe certified.
Assist the Director with ensuring that Food Safety is the top training priority in store operations.
Ensure that proper hand washing, product rotation procedures, and temperature logging are
visible and active behaviors. Role model and enforce safe food handling practices.
Maintain a safe, secure, and healthy facility environment by establishing, following, and
enforcing sanitation standards and procedures; complying with health and legal regulations and
maintaining security systems or routines.
Understands how to react in the event of an emergency such as a workers' compensation
accident, a robbery, etc
Store Marketing
Bring useful ideas to management about how to attract new Fans and increase restaurant sales
through marketing promotions and activities.
May assist the GM in some assigned aspects of local store marketing activities and projects
such as public and community relations programs, evaluating local competitors store marketing,
identifying and tracking changing consumer demands.
Perform other duties and responsibilities as requested by the GM.

Qualifications

Minimum 1-3 years of high volume restaurant leadership experience, required.
Previous quick service restaurant experience strongly preferred.
High School diploma or equivalent required.
Proven track record of effectively managing COGS and labor.
Strong knowledge and application of safe food handling practices.
Must be ServSafe certified.
Must be eligible to work in the United States.
Skills/Competencies Needed
Customer focus - strong hospitality and customer service skills, enjoys engaging with the
customer.
Trainer and coach - ability to be a strong trainer or coach to others on restaurant routines and
systems, as well as how to effectively interact with customers and each other.
Management skills - excellent track record of coaching and training employees and effectively
resolving employee relations issues. Ability to motivate a strong team, and set a positive and
upbeat store environment.
Organization and goal focus - must be highly organized and detail-oriented with the capability to
oversee many aspects of the business and multiple areas simultaneously in a fast-paced
environment. Must be able to actively work to achieve and exceed set goals for the business.
Technical - proficiency with computers and with Point of Sale systems.
Flexibility and adaptability -willingness to follow directions and a commitment to meet DQ
standards in all you do.
Integrity-does the right thing even when no one is looking, honest, earns the trust of others.
AND MOST IMPORTANTLY must be able to contribute to a fun and friendly culture that thrives off of
productivity and helping others!