Assistant Manager (SUP Noodle Bar- Irvine)

Job Title: Assistant Manager

Job Type: Full-time

Pay: $70,000-$72,000 per year

Location: SUP Noodle Bar - Irvine (14370 Culver Dr Unit 2H, Irvine, CA 92604 )

BENEFITS:

• Health Insurance (100 percent paid)
• Vision Insurance (100 percent paid)
• Dental insurance (100 percent paid)
• 401k
• Employee discount
• Flexible schedule
• Paid Holidays
• Paid time off
• Paid training
• Employee Discounts through life mart (events, concerts, hotels...and many more!)

SCHEDULE

• Full-time Position
• Day shift: AM to mid afternoon
• Night shift: mid afternoon to closing
• Weekend availability
• Holidays

WHAT YOU’LL BRING TO THE TABLE

• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all time.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations
• Ensure that all equipment is kept clean and excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests

Hiring, Training and Developing staff

• Understand completely all policies, procedure, standards, specifications, guidelines and training programs.
• Hire, train, schedule and manage employees in daily tasks
• Make employment and termination decision consistent with General Manager’s and Assistant General Manager’s guidelines for approvals or review.
• Continually strive to develop your staff in all areas of managerial and professional development
• Provide advice and suggestions to General Manager as needed.
• Oversee and ensure that restaurant policies on employee performance appraisals are allowed and completed on a timely basis.

Administrative tasks

• Handle Workers Compensation, file incident report and does the investigation for incident when needed
• Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when as needed and labor cost objectives are met

Job Requirements:

• ServSafe Manager Certificate is required
• ServSafe Alcohol Certificate (if required)
• At least 2-3 year experience in management role Food Industry experience
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system
• Knowledge of basic understanding about legal procedures of hiring, firing and reporting incidences
• Effective decision making skills and problem -solving skills
• Able to work in a standing position for long periods of time
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to carry and serve hot dishes up to 210F.
• Flexible/Adaptable schedule. Available to work evenings, weekends and holidays
• Attention to detail and sanitation rules
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Knowledge of basic sanitation requirements and food handling safety standards
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Effective decision-making skills and problem-solving skills

THE COMPANY

Kei Concepts isn't your typical company; we're the maestros of concept development and management. We don't just craft our own distinctive brands, we also curate exceptional ones from around the globe.

And guess what? There's even more simmering in our creative kitchen, so stay tuned!

For more information, please visit our website at www.keiconcepts.info