Assistant Manager

In the absence of the General Manager, the Assistant Manager is responsible for the daily operations of the restaurant in their place. They ensure compliance and company standards are maintained, as well as direct staff to ensure that customers are satisfied with their dining experience.

Duties and responsibilities

• Directs team members in proper operations and customer service standards
• Schedules staff members and adjust hours as needed to match labor with sales and ensure efficient operation of the business
• Works with culinary team to order food and beverages, equipment, and supplies
• Works with culinary team to oversee food preparation, portion sizes, presentation, as well as authentic and consistent flavors
• Ensures that employees comply with health and food safety standards and that the business is compliant with health and legal regulations
• Assists General Manager with recruiting, hiring, and training new employees. Monitor performance and coach/develop employees as needed
• Provide great customer service and address customer complaints regarding food quality or service
• Enforces dress code and other policy expectations with team members
• Completes other tasks, projects, and job duties as assigned

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• The employee is occasionally required to climb or balance; and stoop or kneel. The position requires prolonged standing and/or walking. The employee must occasionally lift and/or move objects up to 50 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Skills and Abilities

• Positive attitude, strong work ethic, and commitment to teamwork and collaboration
• Professional and customer service oriented
• Ability to multi-task and adapt to rapidly changing demands
• Good verbal and written communication skills
• Proven problem-solving, organizational, and planning skills
• Ability to work varied schedules, including nights, weekends, and holidays

Qualifications

• High school diploma/GED or higher education preferred
• 3-5 years of previous work experience in a fast-paced restaurant required
• Foodservice Management Professional (FMP) Certification required
• Knowledgeable with Microsoft Office
• Working knowledge of federal, state, local and agency labor laws, preferred

Benefits Overview

All employees are offered medical, dental, vision, supplemental life, disability, hospital, and accident insurance. Employees are able to enroll in the company 401k plan after 60 days of employment. Paid sick leave accrues at the rate of 1 hour per 30 hours worked with a carryover cap of 48 hours.