Assistant manager

Description :

Oversee and coordinate the planning, organizing, training and leadership necessary

to achieve stated objectives in sales, costs, employee retention, guest service and

satisfaction, food quality, cleanliness and sanitation.

Requirements :

Understand completely all policies, procedures, standards, specifications,

guidelines and training programs.

Ensure that all guests feel welcome and are given attentive, friendly and

courteous service at all times.

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.

Make employment and termination decisions consistent with General

Manager's guidelines for approval or review.

Fill in where needed to ensure guest service standards and efficient

operations.

Continuously strive to develop staff in all managerial and professional areas.

Prepare all required paperwork, including forms, reports and schedules in an

organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working

condition through personal inspection and by following the restaurant's

preventative maintenance programs.

Know each crew member's name and genuinely greet and interact with crew

throughout every shift.

Understand alcohol, food and labor cost management and works to improve

results through system management.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.

Oversee and ensure that restaurant policies on employee performance

appraisals are followed and completed on a timely basis.

Schedule labor as required by anticipated business activity while ensuring that

all positions are staffed when and as needed and labor cost objectives are

met.

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.

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.

Provide advice and suggestions to General Manager as needed.

Additional Info :

Previous hospitality industry experience.

Be able to communicate and understand English.

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.

Be able to work in a standing position for long periods of time (up to 8 hours).

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Should expect to work 50 hours per week.