Job Summary

ASSISTANT MANAGER JOB DESCRIPTION

Salary to be discussed based on experience level.

Purpose of Job

To oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. To ensure restaurant is operated within guidelines established by owner and franchisor. To set high standards and create a great environment for the team to work.

Essential Functions

Operations

• Strive for operational levels that meet or exceed the customer's expectations in the areas of quality, service and atmosphere, creating value through an excellent experience and a fair price.

Business Planning

• Develop the restaurant’s business plan by working with the General Manager.
• Manage restaurant profit & loss to optimize sales and profit, analyzing Cost Of Goods and taking corrective action if necessary, maintaining inventory, projecting restaurant demand changes throughout the year and adjusting labor accordingly, and ensuring that cash control/security procedures are followed. Develop and implement strategies to increase average meal checks and frequency of customer visits.

Customer Service

• Ensure that Customer service in all areas meets or exceeds company standards.
• Establish standards for the management team and crew to handle customer concerns.
• Understands the importance of speed of service and resolve bottlenecks in work flow.

Team Member Leadership/Training

• Ensure that every member of management and crew is trained and fully knowledgeable on all systems and routines, product recipes, food safety practices and restaurant safety practices.
• Accomplish store objectives by hiring, training, coaching and developing the store management team and hourly crew members to build a highly skilled and productive team.
• Responsible for effective scheduling and ensuring that the restaurant is properly staffed to drive sales volumes. Prepare crew members’ schedules and approve schedules completed by assistant managers to meet staffing requirements for different day parts and different seasonal demands, and to meet established labor goals.

Health and Safety Standards

• Ensure that Food Safety is the top training priority in store operations.
• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining security systems or routines. Ensure that all health, safety and sanitation requirements are met in accordance with federal, state and local standards.
• Must be ServSafe certified.

Store Marketing

• Attract new customers and increase restaurant sales by developing and implementing local marketing promotions and activities, including advertising, public and community relations programs, identifying and evaluating local competitors’ store marketing, evaluating program results, identifying and tracking changing consumer demands.

Additional Responsibilities:

• Manage the entire operation of the restaurant through the development and growth of staff, sales and profitability to meet goals established in location’s business plan.
• Ensures the restaurant is in accordance with established company standards, policies and procedures.
• Assists in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintain a positive working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate. Which will be conducive to maximize employee morale, productivity and efficiency.
• Must pass Dairy Queen Manager Assessment Test

Dairy Queen is an Equal Opportunity Employer.Additional Info:

Valid driver's license.

Minimum Age 18 years old

• Two to three years of quick service restaurant management experience preferred, QSR experience required.
• High School diploma
• Must have excellent customer service and employee relation skills.
• Must be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast paced environment.
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
• Must be able to work in and out of different temperature ranges.
• Must be able to stand for long periods of time.
• Must be able to lift up to 50 pounds.
• Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness

Preferred experience:

• Fast Food Management: 2 years

Required education:

• High school or equivalent

Job Type: Full-time

Job Type: Full-time

Pay: From $18.00 per hour

Expected hours: 20 – 30 per week

Experience level:

• 1 year

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Assistant manager: 1 year (Required)

Work Location: In person