What are the responsibilities and job description for the Asst. Manager position at ROPE & CLARK JJ DEVELOPMENT CO?
Reports to: General Manager
Job Summary: Manages the enterprise (the Company’s Jimmy John’s restaurant) to ensure outstanding customer service and high-quality products are delivered in order to achieve restaurant profitability.
Duties and Responsibilities:
Manages a staff of approximately 3 to 50 employees, in excess of 80 hours of labor each week.
Assigns, oversees and evaluates work.
Recommends promotion, transfer, or termination of employees based on performance.
Provides on-the-job training for new employees.
Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning, and paper supplies for the unit to ensure a minimum loss from waste or theft.
Supervises preparation, sales, and service of food.
Forecasts food items. Estimates what amount of each food item will be consumed per shift in order to avoid customer threats and set the following shift up for success.
Ensures that every customer receives world-class customer service.
Routes deliveries and serves drivers to maximize delivery business and speed within the four walls of the restaurant.
Completes and oversees daily food preparation (opening procedures, meat and vegetable slicing, bread production.)
Completes and oversees Closing Procedures.
Executes systems and procedures with 100% integrity and completeness.
Completes daily and weekly paperwork.
Responsible for 100% of the cash drawers at all times during the shift.
Receives and stores product.
Audits previous shift's systems and procedures for 100% integrity and completeness.
Completes preventive maintenance and upkeep on store's equipment and supplies.
Performs other related duties as requested.
Position offers benefits, PTO, possibility of bonus, and a pay ranging from $16.50-$21.50.
Job Summary: Manages the enterprise (the Company’s Jimmy John’s restaurant) to ensure outstanding customer service and high-quality products are delivered in order to achieve restaurant profitability.
Duties and Responsibilities:
Manages a staff of approximately 3 to 50 employees, in excess of 80 hours of labor each week.
Assigns, oversees and evaluates work.
Recommends promotion, transfer, or termination of employees based on performance.
Provides on-the-job training for new employees.
Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning, and paper supplies for the unit to ensure a minimum loss from waste or theft.
Supervises preparation, sales, and service of food.
Forecasts food items. Estimates what amount of each food item will be consumed per shift in order to avoid customer threats and set the following shift up for success.
Ensures that every customer receives world-class customer service.
Routes deliveries and serves drivers to maximize delivery business and speed within the four walls of the restaurant.
Completes and oversees daily food preparation (opening procedures, meat and vegetable slicing, bread production.)
Completes and oversees Closing Procedures.
Executes systems and procedures with 100% integrity and completeness.
Completes daily and weekly paperwork.
Responsible for 100% of the cash drawers at all times during the shift.
Receives and stores product.
Audits previous shift's systems and procedures for 100% integrity and completeness.
Completes preventive maintenance and upkeep on store's equipment and supplies.
Performs other related duties as requested.
Position offers benefits, PTO, possibility of bonus, and a pay ranging from $16.50-$21.50.
Salary : $17 - $22
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