A family-owned and operated steakhouse, committed to using fresh, high-quality ingredients and preparing all dishes from scratch, is looking for an enthusiastic and experienced Assistant Manager to join its team. This is a great opportunity for a dedicated individual who is eager to learn and grow within a well-established and reputable restaurant. The ideal candidate will have a strong work ethic, exceptional leadership skills, and a genuine passion for the hospitality industry.
Candidate Must Be:
Employee Builder and Motivator: A good manager will build a great working environment with his or her employees and be able to motivate his or her employees with positive results.
Effective Communicator: A good manager must be able to communicate with their employees and customers effectively. The manager must be able to deliver directions to employees that are understood the first time. They must be able to listen to their employees and interpret what was communicated to them. Be able to compose written communication with customers, vendors and employees in a thoughtful and professional manner.
Organized and Focused: A good manager stays focused on the task at hand, while providing customer service, managing their employees, and managing the operations of the business all at the same time.
Customer Service Oriented: A good manager must put his or her customers first. They need to know how to build customer relationships, provide exceptional service, and resolve customer issues quickly.
Leadership: A good manager provides leadership and direction to their employees, while allowing them to do their jobs and develop new skills.
Assistant Manager Duties:
Inventory: Monitor and ensure that all food and alcohol products are ordered, stocked and rotated according to pars and ordering guidelines.
Sales: Train employees to enter all transactions at the time of purchase at the correct price using the correct keys/codes, completing all shift sales in accordance with company policies.
Financial: Manage accurate cash, sales, food cost, payroll and inventory control records and accounts for variances. Be able to use Quickbooks and Excel with a degree of proficiency.
Staffing: Schedule employees using historical sales data and employee requests.
Compliance: Ensure all restaurant employees follow all government laws, health and safety codes, inspection standards, and the Company policies, procedures and standards that apply to the conduct of business. Seeks guidance from the General Manager and/or appropriate management about legal questions or obligations.
Security: Assist in maintaining a safe environment for employees and customers and protecting Company assets such as information, cash, product, equipment and property
Facility: Maintain an awareness of the overall restaurant facility’s condition; notify the management of any equipment failure or maintenance/supply needs; and perform or direct restaurant staff to perform a variety of general housekeeping duties.
Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop, and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.
NOTE: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required so classified.