Assistant Manager

Duties and Responsibilities include the following. Other duties may be assigned.

• Pro-actively interacts with guests to ensure a positive dining experience for all guests through dining room oversight, food delivery and table touches.

• Resolves guest concerns, problems or complaints in a timely manner.

• Possesses and retains general food knowledge as well as specific information, such as recipes.

• Maintains knowledge of all menu item requirements and has the ability to work on any station as business dictates.

• Monitors food production to ensure food safety and quality standards are met.

• Assists with stocking and organization of the line to maintain adequate par levels throughout the shift.

• Understands the appropriate thresholds for Labor and Food costs and help to ensure that the store is operating within these guidelines.

• Completes weekly inventory and places orders for items needed. If items are needed in the interim, purchases these items from a local source.

• Receives and stocks all food items in appropriate storage locations, ensuring food safety.

• Builds and maintains relationships with various vendors.

• Has the ability to use the POS system quickly and correctly.

• Follows proper cash handling policies and guidelines, ensuring individual and store over/short is in acceptable company standard.

• Performs store openings and closings per company policies and procedures.

• Completes any required checklists, paperwork or other administrative items in a timely and accurate manner.

• Performs various store accounting functions, such as the coding and entering of invoices and the completion of the daily sales sheet.

• Writes crew schedule according to business projections

• Communicates any issues to the general manager.

• Adheres to all restaurant policies and procedures, paying special attention to health and/or safety procedures

• Recommends and oversees restaurant promotions based on business trends.

• Assists crew in any areas needed to ensure smooth shift operation, including taking orders (in person or via phone) and washing dishes.

• Performs and completes all other assigned tasks in a timely and accurate manner.

Supervisory Responsibilities:

• Oversees crewmembers, ensuring that all policies and procedures are followed.

• Follows management guidelines for sound employee relations and safety of all crewmembers.

• Utilizes performance management techniques, including coaching/counseling and verbal warnings as necessary to address issues as they occur.

• For more serious incidents, coordinates formal disciplinary actions with the General Manager and Owner.

• Participates and may assist in oversight of training functions of the crew.

• Delegates tasks as appropriate to ensure the smooth running of the restaurant.

• Works to keep crewmembers motivated through effective communications, recognition and establishing and maintaining a positive atmosphere.

• Leads and/or participates in impactful crew meetings.

• Provides feedback and participates in the formal appraisal process.

Physical Demands:

The physical demands described here are representative of those that must be met by a crewmember to successfully perform the essential functions of this job.

While performing the duties of this job, the crewmember is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The crewmember is frequently required to talk or hear. The crewmember must regularly lift and/or move up to fifty pounds.