Position Summary:

The Assistant Manager is responsible for ensuring a great dining experience for each guest. They assist the General Manager in hiring, training, and supervising hourly staff; making sure they meet customer service and sales objectives. This position is responsible leading pre-shifts, writing up end-of-shift reports, cash handling, managing daily labor & phasing shifts to meet the sales, recording & taking action on employee performance, as well as working with the commissary and catering staffs to execute special events. Position also must ensure compliance with Department of Labor, as well as uphold Company and local health and safety codes and other assigned responsibilities.

Supervises:

Responsible for the supervision and performance of all hourly employees including key employees. 

Primary Responsibilities:

• Delegate key restaurant functions and tasks to hourly staff while maintaining oversight to ensure successful and timely completion of tasks.
• Manage Profit and Loss by following cash control, security procedures, maintaining inventory, managing labor and waste and taking appropriate action.
• Assist in verifying and approving all daily sales summaries (DSS) in accounting platform. Analyze and explain discounts, voids and charitable donations. 
• Assist in taking inventory, placing and receiving vendor orders and entering invoices into accounting system. 
• In the absence of the General Manager, serve as point of contact for Ownership and Corporate offices including Food Operations, Human Resources, Accounting, Payroll, and Maintenance. 
• Ensure all facility and equipment is properly maintained. Arrange as needed for routine service calls and/or timely repairs. 
• Enforce all existing company policies and procedures as well as identify and suggest corrective action plans for areas in need of improvement. 
• Ensure safe food handling, cleanliness, liquor purchasing, liquor service, and security policies are met according to company and exceed local regulatory agency standards. 
• Maintain restaurant cleanliness and general appearance through daily inspections and holding staff accountable for meeting company standards. Perform building walkthroughs (or review) with district Food Operations staff. 
• Assist in the coordination of the daily and long term FOH, BOH and Catering operations by working directly with management to meet business objectives including labor targets, food and liquor costs, guest satisfaction, and execution of special events.
• Directly perform hands on work on an on-going basis to respond to the needs of the business, train staff, and role model appropriate behaviors and policies. 
• Understand all staff position responsibilities to ensure consistency and proper execution of Company standards.
• Assist with the recruitment, interviewing, hiring, onboarding and training of all staff to meet restaurant standards of performance and customer service. Ensure all hiring paperwork and required training is completed by new staff in their respective areas. 
• Work with General Manager to Identify and strategically develop “top performers” that can contribute to the long-term success of Bear’s.
• Assist in the assessment of hourly staff performance and conducting formal and informal performance reviews of all Key Employees. 
• Assist in managing staff performance, motivating and training staff to enhance total team performance and operational excellence. 
• Take disciplinary action as needed, seeking approval/guidance of General Manager as needed. Ensure proper protocol is followed as it relates to labor laws. Immediately inform General Manager and Human Resources of any reports of harassment, escalated discipline, and/or terminations. 
• Assist in the management all human resource functions including proper onboarding/orientation, securing staff training as needed (ServSafe, TIPS), weekly scheduling and payroll, and documenting all attendance, performance and discipline issues. Submit final payroll for processing after verifying accuracy of all time cards/punches. Report to Human Resources all hourly sick time requests upon approval.
• Maintain and improve guest satisfaction by monitoring and coaching staff interactions with guests and constantly auditing food and beverage being served to ensure it meets company standards in regard to quality and portions.
• Interact with guests to solicit feedback and grow long-standing relationships. Ensure guest service is fast, accurate, professional and positive. This includes addressing concerns and issues of service in a timely manner related to all areas including FOH and BOH. 
• Working with management team to developing and/or supporting company marketing initiatives to increase sales. 
• Actively participate in community engagement efforts and represent restaurant and Bear’s brand at promotional events 
• Other duties as assigned by District staff or Owners, may vary based on the needs of the business

Requirements:

Must be 18 years old and candidate must be able to: 

• Maintain a high degree of pace and intensity for an extended period of time while performing with quality and accuracy.
• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils 
• Withstand exposure to and work with cleaning chemicals.
• Properly use and clean kitchen equipment, knives, etc.
• Lift up to 70lbs constantly.
• Lift from floor to shoulder constantly and overhead infrequently.
• Twist, reach, & bend frequently.
• Listen to and comprehend communication from other managers, team members and guests over background restaurant and equipment noise.
• Frequently wash hands.
• Adhere to schedule that includes an average of 55 hours per week and rotating shifts including nights, weekends and holidays. Flexibility to cover shifts as needed even when not previously scheduled. 
• Adhere to company uniform and appearance policy.

Must meet minimum education/training requirements as follows:

• High School degree or equivalent 
• Prior restaurant management experience (1-2 years preferred).
• Proof of valid ServSafe certification or obtain within one month of hire. 
• Attend sexual harrassment training within six months of hire.
• Clean driving record and reliable transportation. Must be able to drive to perform regular errands such as banking, intercompany item pick ups, attend off site meetings and trainings, etc.

Skills/Qualifications of Ideal Candidate:

• Strong catering/to-go and events background.
• Experience with bar service and knowledge of state and local liquor laws.
• Understanding of and demonstrated ability to manage labor, inventory and waste. 
• Great verbal & written communication skills and strong interpersonal and conflict resolution skills. 
• Advanced computer skills or ability to learn new skills quickly; excel, word, google docs.
• Business math and accounting skills, and strong analytical & decision making skills.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.