What are the responsibilities and job description for the Assistant Manager position at Tela?
Responsibilities:
Operational Leadership:Oversee day-to-day operations to ensure a seamless and efficient workflow in both front and back-of-house areas.
Implement and maintain standard operating procedures for food preparation, service, and cleanliness.
Team Management:Recruit, train, and lead a high-performing team of kitchen and front-of-house staff.
Foster a positive work environment that encourages teamwork, accountability, and exceptional customer service.
Customer Experience:Ensure an outstanding customer experience by maintaining high standards of food quality, cleanliness, and service.
Respond promptly to customer feedback and resolve any issues to enhance customer satisfaction.
Financial Management:Manage budgetary constraints and implement cost-control measures to optimize operational efficiency.
Monitor and analyze financial reports to identify areas for improvement and cost reduction.
Marketing and Promotion:Collaborate with the marketing team to develop and execute promotional strategies to drive customer traffic and brand awareness.
Contribute ideas for menu innovation and promotional offerings.
Compliance and Safety:Ensure compliance with health and safety regulations, food handling protocols, and licensing requirements.
Conduct regular inspections to maintain a safe and clean environment for both staff and customers.
Inventory Management:Oversee inventory levels, conduct regular stock assessments, and manage supplier relationships.
Implement strategies to minimize waste and optimize inventory turnover.
Strategic Planning:Work closely with senior management to develop and implement business strategies that align with the overall goals and vision of the company.
Provide input on the expansion and growth plans for the restaurant.
Requirements:
- Previous experience as a General Manager in the fast-casual restaurant industry is a plus
- Strong leadership and organizational skills with the ability to motivate and manage a diverse team.
- In-depth knowledge of fast-casual restaurant operations, including food preparation, inventory management, and customer service.
- Excellent communication skills, both verbal and written.
- Financial acumen and experience in budget management.
- Familiarity with local health and safety regulations.
- ServSafe Food Protection Manager Certification.
Job Types: Full-time, Part-time
Pay: $15.00 - $17.50 per hour
Expected hours: 35 – 40 per week
Benefits:
- Employee discount
- Flexible schedule
- Paid training
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Work Location: In person
Salary : $15 - $18