You haven't searched anything yet.
Restaurant Assistant Manager
San Antonio, TX ( N. US Highway 281 San Antonio TX USA 78258)
Description
Chicken Salad Chick at Stone Oak is looking to hire friendly faces who Spread Joy, Enrich Lives and Serve Others!!
The Assistant Manager will direct, coordinate, implement & manage the planning, organizing, training and leadership necessary to achieve identified objectives / goals for sales, cost controls, employee hiring / training / retention, Guest service / satisfaction, product quality, and cleanliness / sanitation.
Position is responsible for ensuring adherence & compliance for all standards of operating a CSC location.
Requirements
Be a key support person for the GM as a Brand Ambassador for Chicken Salad Chick.
Be Understand & adhere / comply to all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all Guests feel welcome and are given responsive, friendly and courteous service.
Ensure that all products are consistently prepared and served according to CSC standards.
Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures.
Make employment and termination decisions consistent with GM guidelines / direction.
Operationally fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop staff in all areas of managerial and professional development.
Prepare all required paperwork, forms, reports in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that employee performance appraisals are completed on a timely basis.
Schedule labor for anticipated business activity to provide optimal Guest service, product quality and operating standards while maintaining desired cost control goals for labor.
Always adhere to Brand Standards for uniform appearance and personal grooming.
Physical Requirements : (including but not limited to)
Ability to stand and walk 10 hours / day
Ability to continuously reach, bend, lift, carry and stoop
Ability to freely access all areas of the restaurant
Ability to move or handle items weighing 0-50lbs
Ability to work varied hours / days to oversee store operations
Last updated : 2024-05-24
Full Time
Restaurants & Catering Services
$41k-57k (estimate)
05/25/2024
08/24/2024
chickensaladchick.com
VALDOSTA, GA
200 - 500
2008
JOHN CHICK
$10M - $50M
Restaurants & Catering Services
Chicken Salad Chick, the nations only southern inspired, fast casual chicken salad restaurant concept was founded in 2008 in Auburn, Alabama by Stacy and Kevin Brown. What started as a small takeout restaurant has quickly grown through the Southeast. Our founders instilled a strong culture of hospitality where we pride ourselves on delivering Southern Style Chicken Salad Served from the Heart. Chicken Salad Chick is uniquely positioned in the fast casual space in that no other restaurant concept specializes in fresh, house-made chicken salad. The concept truly offers a one of a kind experience.... We use the highest quality ingredients offering guests a neighborhood restaurant experience, specializing in a wide variety of fresh, house-made chicken salads, soups, sandwiches and desserts. Approximately 75% of Chicken Salad Chick locations are franchised with the remaining 25% being company owned. Our franchise owners are carefully selected, ensuring that the Chick culture is maintained to the highest degree. The brand was recently named as the 37th fastest growing privately held company by Inc. 5000 & the Top Chicken Salad in the Country in the March/April issue of Cooking with Paula Deen.
More
Show less