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SEATAC BAR GROUP, LLC.
POSITION DESCRIPTION
JOB TITLE: Restaurant Assistant Manager
REPORTS TO: General Manager
CLASSIFICATION: Non Exempt
JOB SUMMARY
Responsible for supervising daily operations of company and employee daily tasks.
I. ESSENTIAL JOB FUNCTIONS
Walk the room/floor and make sure everything (light bulbs, tables, floor, bar etc.) is clean and in place and restaurant is ready to open.
Confer with Porter from the previous night. Review Porter Checklist to see that all duties have been completed and provide proper instruction.
Review schedules to know which employees are working.
Count tills and check safe to verify change banks.
Sign out knives for kitchen and log nightly.
Check liquor cage, soda boxes, CO 2 and kegs. Refill any items that require immediate attention.
Check for stock at bar and kitchen to ensure product and supply are available.
Check Flights through out your shift, recommend sending staff home early if business is slow.
Random line and walk-in checks (check dates in walk-in, temps. and methods etc.) Also, be sure to do the same for the bar and to constantly walk the floor to do quality checks.
Liquor inventory in both bars
Remove empty kegs from walk in and replace empty liquor bottles on holsters.
Sign knives in and lock up
Pull reports to ensure all employees are clocked out.
Secure gate and make sure its closed and locked upon your departure.
Attend special meetings and training as scheduled by the Management.
Follow all security and safety procedures established and governed by SeaTac
Airport, OSHA, Washington State Health Department, and Seatac Bar Group,
LLC.
Greets customers and prepare food orders when necessary.
Ensure proper food handling procedures are followed by employees, including wrapping, labeling, dating, and stocking, storing, rotating, and checking temperature of products.
Projects a professional appearance and a positive attitude at all times.
Assists with a variety of kitchen-related functions as needed.
Perform job assignments as directed by management.
II. EDUCATION, EXPERIENCE, AND CERTIFICATION:
4-year degree or 4 years of job-related experience in high volume restaurant
Health Card and Mixologist Permit.
III. MINIMUM KNOWLEDGE, SKILLS, AND ABILITIES: (Minimum
qualifications needed to perform essential job functions).
Familiar with POS systems.
Able to visually see during all activities.
Able to hear, speak, read and comprehend instructions short correspondence and policy documents, as well as converse comfortably with customers, vendors, coworkers, and management.
Able to compute basic Arithmetic.
Ability to use sound judgment and solve problems effectively.
Ability to work well with others.
Effective interpersonal skills.
Effective written, listening, and verbal skills.
Ability to be proactive.
Ability to identify and use resources to improve overall operations.
Knowledgeable in Microsoft Office Applications: Word, Excel, Power Point, etc.
Knowledge of Seatac Bar Group, LLC. policies and product, service, quality, equipment, and operations standards.
IV. PHYSICAL DEMANDS: (Physical Requirements to perform Essential Job
Functions)
Frequently lift, carry, push, pull, or otherwise move objects weighing up to 50 lbs.
Walking or standing 100% of the time, including movement on slick and/or narrow surfaces
Frequently operate registers and/or calculators.
Consistently handle product preparation.
Frequently lift and/or reach for product preparation, stocking and inventory.
Consistently push to open and close doors to the facilities and storage rooms, as well as cooler and freezers.
Frequently stoop to pick up supplies and trash.
Working with extremely hot appliances and cooking items regularly.
Use tools or equipment requiring a high degree of dexterity regularly.
V. EQUIPMENT AND ENVIRONMENTAL CONDITIONS: (Machines,
devices, tools, etc., used in job performance and the conditions under which
the job is accomplished).
A. Equipment (Most Frequently Used):
Fryers, ovens, stoves, common cleaning tools- broom, mop, etc.; dishwasher, common kitchen tools- knives, serving utensils, sharp objects, office equipment, and other necessary equipment.
B. Environmental Conditions:
Subject to both inside and frequent outside environmental conditions; work activities occur both inside and outside.
Subject to extreme cold; temperatures below 32 degrees for periods of time in freezers.
Exposed to extreme heat: temperatures reaching 80-95 degrees frequently around fryer and warming lamps.
Exposed to hazards, which includes moving mechanical parts, electrical current, and exposure to high heat of chemicals and food such as cooking oils.
Subject to one or more of the following conditions: fumes, odors, dust, mists, gasses, or poor ventilation.
Subject to frequent high levels of noise.
**This position description is a general overview of the work performed by Seatac
Bar Group, LLC. employees and is not an absolute list of responsibilities, duties,
and skills required. Additionally, this does not constitute a contract of employment
and is subject to change without prior notice at the discretion of the employer.
Reasonable accommodations may be considered upon request.
Job Type: Full-time
Pay: Up to $90,000.00 per year
Benefits:
Restaurant type:
Shift:
Weekly day range:
Work Location: In person
Full Time
$44k-63k (estimate)
06/29/2024
10/25/2024
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