What are the responsibilities and job description for the Assistant Manager position at Market Square Parking LLC?
Summary Description:
The Assistant Restaurant Manager is responsible the overall operation including opening and closing the restaurant on a rotating basis. Duties include but not limited to projecting a
professional company image through in-person and phone interaction and requires the management of the company’s most valuable asset, our team members.
Essential Duties and Responsibilities:
The Assistant Restaurant Manager must be committed to the LFCR Philosophy and Service motto and be able to communicate them to everyone throughout the organization.
To perform all of duties and responsibilities, the Assistant Manager must schedule for a minimum of 45 hours per week. This schedule also includes weekends and holidays.
Driven to improve team member performance, restaurant profits and sales.
Must be able to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Responds to complaints, taking all appropriate actions to turn dissatisfied Guests into return Guests.
Provides a constant presence on the floor interacting with Guests to gauge their restaurant experience and/or to resolve any Guest issues.
Helps enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas.
Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Maintains a great rapport with LFCR Commissary and follows company policies when ordering and/or issuing merchandise, etc.
Works closely with Reservations Manager to
assure that all reservations are prepared on time and according to specifications.
Has knowledge of restaurant sales and labor and works with General Manager to minimize overtime.
Creates schedules based on reports provided and restaurant needs.
Responsible for interviewing, recruiting, and training team members.
Conducts restaurant orientation and oversees the training of new team members.
Ensures that team members are groomed, and uniforms properly cleaned and pressed.
Develops team by providing ongoing feedback, establishing performance expectations and by conducting Employee Performance Reviews.
Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
Works as a liaison between the staff and company Leadership Team.
Reports and maintenance issues or repairs in a timely manner.
Ensures that proper security procedures are in place to protect employees, customers, and company assets.
Ensures a safe working and guest environment to reduce the risk of injury and accidents.
Completes accident reports promptly and accurately in the event a Guest or employee is injured.
Investigates and resolves complaints concerning food quality and service.
Qualifications
Education/Experience
- High School Diploma or General Education Degree (GED).
- 1-3 years working in a restaurant leadership role.
Language Skills
- Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, etc.
- Strong verbal and written skills.
- Ability to present information and respond to questions from groups of managers, clients, customers, and general public.
- Bilingual a plus. (English and Spanish)
Certificates, Licenses, Registrations
- TABC
- Food Handler Certifications