Description

Manages Restaurant Environment

1. Ensures prompt, friendly service according to company guidelines.

2. Directs overall activities and performance of Team Members on a shift-by-shift basis.

3. Breeds a culture using the Vision / Mission statement to guide Values.

4. Ensures the immediate response and correction of all verbal guest complaints to self and staff. Refers all verbal and written guest complaints to General Manager.

5. Ensures guest experience as a priority with self, utilizing a target goal of 100% table visitation.

6. Enforces alcohol awareness on a shift-to-shift basis.

7. Maintains adequate departmental inventory levels.

8. Ensures product preparation and presentation uncompromisingly meeting company standards.

9. Effectively schedules Team Members to meet sales demands.

10.Maintains effective safety and security programs according to company policy and government standards.

11.Corrects unsafe practices or conditions.

12.Promotes and manages restaurant organization, cleanliness and sanitation.

13.Performs routine maintenance and immediately informs General Manager of needed repairs.

14.Advises General Manager of any non-routine situations.

15.Communicates with other managers daily through management log and shift change meetings.

16.Completes all other assigned duties and responsibilities.

Manages Team Members Performance

1. Promotes quality recruitment and referrals of potential management candidates.

2. Promotes training procedures of new managers.

3. Helps maintain a trained staff through effective use of employment orientation, individual training sessions, associate meetings and implementation of company policy.

4. Determines job assignments on a shift-by-shift basis.

5. Develops an environment of constant development of Team Members, including informal shift reviews and participates in the development of written evaluations every six months.

6. Assesses the effectiveness of Team Members, provides candid, fair feedback on a regular basis, and continuously works with Team Members on their areas of development.

7. Conducts thorough interviews.

8. Demonstrates proper execution of training systems as outlined by the company while emphasizing the importance of training to Team Members.

9. Monitors acceptable Team Member performance and documents situations that require or could lead to disciplinary or corrective action. Monitors progressive discipline when appropriate.

10.Assures compliance with company policies, practices and procedures.

11.Acts as coach to all Team Members.

Maintain Controls

1. Responsible to control cost in assigned department.

2. Maintains and controls the assets of the company.

3. Assures the compliance with the local, state and federal laws, regulations and guidelines.

4. Reports progress towards achieving restaurant performance objectives at management meetings.

5. Complies with all cash handling procedures.

6. Executes weekly food and liquor inventories/costs at the General Manager’s request and is accountable for completion.

7. Responsible for preparing and submitting of accurate daily paperwork to the General Manager.

Development

1. Is responsible to the GM for the development of Assistant Managers, Kitchen Professionals and Key Hourly Team Members.

2. Inspires cooperation and teamwork from Team Members by breeding a culture derived from our Mission / Vision.

3. Is guest obsessed and promotes the team to be.

4. Demonstrates organizational skills.

5. Completes all assignments and duties properly and on schedule.

6. Develops goals and action plans for personal/professional growth.

7. Provides a role model for managers and Team Members.

8. Exhibits a professional image.

9. Develops self on all store related technology.

Qualifications

Prior management experience in a similar organization. College graduate with a two- or four-year degree in Hotel/Restaurant, Management, Business or associated field, who is entering the full-time work force or has successfully demonstrated leadership abilities and business acumen in role of assistant manager. Has successfully demonstrated all required training associated with Management training, ongoing development as outlined by the training department.

Physical

Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate. May be required to lift objects up to 40 pounds on occasion.