GENERAL PURPOSE OF THE JOB:
This job requires the Assistant Manager to work directly with fellow Managers, General Manager and all team members to create and maintain a profitable store environment that provides best-in-class service, hospitality to every guest. The Assistant Manager must also manage costs, recruiting efforts, LSM, training and ensure that proper policies are followed, including employment and incident documentation. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
The duties and responsibilities of an Assistant Manager include, but are not limited to:
· Effectively teach, motivate, coach and discipline staff. Must garner the respect of all employees.
· Be proficient with interviewing, warning, counseling, hiring and firing employees, and ensure that all such events are properly documented and discussed with Assistant General Manager and General Manager before making such decisions.
· Cash handling procedures are being followed.
· Seek development from Assistant General Manager and General Manager as he or she wishes to develop into the AGM level.
· Proactively recruit as needed.
· Hold kitchen staff accountable to standards, ticket times, safety, and sanitation guideline.
· Handles volume and stress with composure and finesse.
· Upholds the standards and expectations.
· Knowledge of systems, methods and processes that contribute to great execution.
· Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy, contacting your General Manager and VP of Operations immediately.
· Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance.
· Drive sales by working with the Assistant General Manager and General Manager to execute excellent operations.
· Effectively coach and counsel. Hold team members accountable to standards and be willing to correct standards..
· Maintain organized and updated training schedules, programs and materials for new employees. Effectively execute training and development programs.
· Practice sound inventory control.
· PNL/COGs/Bar, Food and Labor cost controlling. Completing with Assistant General Manager and General Manager follow-up/approval.
· Dress and act professionally each day to set a good example for all employees.
· HOH and FOH productivity.
· Enforcing safety and sanitary practices, maintenance and regulatory compliance for the kitchen area. Upholds standards of cleanliness per EcoSure/Health Department Compliance and maintains a rating of “A”.
· Reviews schedules on a weekly basis and ranking report. Managing staffing levels and shift assignments.
· Audit ready always. (Daily/Shift Critical Audits)
· Paying invoices/Reviewing invoices
· Ensuring asset protection and security is in place. Examples: back door, liquor cabinet, storage rooms stay locked.
· Proper state food certificates all up to date with none being expired and ensuring system is in place so they have certificate day 1 of employment. (if applicable)
· Helping to ensure all managers food/alcohol certifications and food cards are in date. (if applicable)
· Ensure that alcohol is always served responsibly and in accordance with the law.
· Mathematical skills necessary to understand PNL, cost controlling, etc.
· Uniform Standards followed (FOH/HOH/Management)
· Restaurant overall Organization and Cleanliness.
· R&M program.
· Employee files up to date with proper documentation.
· Ensuring that operational basics and standards are adhered to with total commitment and passion: includes line checks, critical line checks, scheduling, standards, security, testing, training, cook times, etc.
SUPERVISION RECEIVED:
This position will report to their General Manager.
SUPERVISION EXERCISED:
Full restaurant staff.
QUALIFICATIONS & SKILLS:
· Must have substantial leadership experience in high-volume restaurants and/or bars.
· Ability to apply common-sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees, cash handling procedures followed and compute correct bank deposits.
· Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.
LANGUAGE SKILLS:
Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful.
CERTIFICATES, LICENSES, REGISTRATIONS:
Ability to obtain and/or maintain any government required licenses, certificates or permits to include ServSafe Food Manager and ServSafe Alcohol.