Position overview

An Ambrosia QSR Assistant Manager is responsible for supporting the overall operations of a single restaurant. Assistant Managers are required to have open availability, work full-time (35 hours a weeks), and are scheduled to work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Mangers must have positive coaching skills, be proficient in “ALL” workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.

Job responsibilities

Profitability

• Validate that all food is cooked to order. Ensure all food, specialty drinks and desserts follow company recipes and are always accounted for in the POS system.
• Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.
• Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.
• Use equipment, small wares, and products for their intended purpose. Validate all equipment is working properly. Ensure staff uses all safety equipment as required.
• Follow all cash policies. Execute mandatory procedures and training to validate the authenticity of all large bills.

Guests

• Work with friendliness and a sense of urgency; greet every guest.
• Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.
• Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.
• Know the market trade area so that decisions can be made relevant to the guests and community need.

Team

• Recruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.
• Organize team meetings, pre shift meetings and safety meetings.
• Demonstrate the guest first behavior. Consistently promote excellent guest service.
• Ensure all local state and federal laws including but not limited to: breaks laws, minor laws, safety policies, sick policies, time keeping and scheduling.
• Promote a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Report concerns/complaints immediately to restaurant general manager and human resources.

Operations

• Manage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and legible as determined by Operations and Human Resources.
• Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.
• Implement and administer policies, procedures, and behaviors to ensure a safe and positive work environment.
• Ensure daily food safety compliance measures and operational standards.
• Communicate with the Restaurant General Manager and above restaurant leaders when necessary.

Qualifications and skills

• Be at least 18 years or older.
• Authorized to work in the United States.
• Able to communicate with co-workers and supervisors effectively verbally and in writing.
• Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.
• Engaged in hands-on leadership with a strong focus on growth and development of the team.
• Ability to assess business needs and problem solve independently.
• Pass a background check upon hire/promotion and have a valid driver license.

Education and Work Experience

• Required High School Diploma or equivalent required.
• Serv Safe Certificate required.
• Sexual Harassment and Unconscious Bias Certificates required.
• Shift control training completed and validated by the restaurant general manager and district manager.
• Must have 1-2 years of direct food/retail management experience.
• Prior experience using a POS system is required.

Necessary tools and equipment

• Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).
• Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).
• Beverage equipment: soda machines, shake machines and mixers, Icee machines, coffee makers and blenders for specialty beverages.
• POS systems; cash registers, and time keeping equipment.
• Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dishwashing supplies.