ASSISTANT MANAGER JOB DESCRIPTION

DAIRY QUEEN

Reports to: General Manager

Purpose of Job: Assist the General Manager in executing all aspects of the restaurant operations. May be assigned to specific areas to manage within the restaurant in accordance with the General Manager’s overall business plan.

Essential Functions:

• CREW MANAGEMENT
  • Ensure crew members have PRIDE in every product. All products are prepared according to DQ prep procedures. Ensures crew deliver products at the highest standard, and all Blizzards are turned upside down
  • Observe and Coach crew throughout each shift with “on the fly” coaching and praising
  • Train new staff according to standards and ensure timely certification of all staff in each area after training
  • Staff restaurant at appropriate level based in sales volume
  • Effectively communicate goals and objectives to crew each shift. Communicate well with other members of management team
  • Delegate crew tasks in a fair and balanced way
  • Complete crew evaluations on a regular basis in an honest manner
  • Interview and make hiring suggestions to General Manager. Don’t allow a potential “star” to leave without an interview
  • Ad Hoc as directed by General Manager
• FINANCIAL MANAGEMENT
  • Complete critical counts and reports daily. Complete full inventory as needed. Ensure restaurant is achieving COGS goal each month
  • Ensure staff is using scales and waste buckets each shift. Communicate to staff each shift about proper portioning and prep procedures
  • Achieve appropriate labor goal each week. Complete and post schedule on time each week. Schedule is based on proper forecasts
  • Ensure proper cash management each shift. Ensure all deposits and cash is accurately counted and verified at all times
  • Ensure deposits are made and change is purchased daily.
• RESTAURANT PERFORMANCE
  • Ensure store is fully stocked making sure to make store runs if needed.
  • Ensure that restaurant never has any critical violations on health inspection or ADQ evaluation
  • Set a service time goal each shift and ensure goals are posted and met
  • Ensure crew is hitting hospitality standards to achieve appropriate SMG survey goals
  • Respond promptly and effectively to all customer complaints using BLAST method. Follow up with customer to ensure complaint has been resolved. Follow up and close out MarketForce complaints within 48 hours.
  • Follow all policy and safety rules. Ensure crew does the same, and document any items needing follow up
• WORK ETHIC
  • Be on time for shifts and follow break schedule. Have flexibility with scheduling needs. Attend all management and crew meetings
  • Have a clean and neat overall appearance. Always wash hands before handling food
  • Maintain food safety standards at all times
  • Maintain a clean uniform and wear proper uniform, as outlined in employee handbook
  • Cell phones, friends, and family are not a distraction during work
  • Adapt to changing situations and directions
  • Dedication, honesty, and an ethical mind set
  • Complete Manager PRIDE Guide each shift

Qualification Standards: One to three years of management in a high volume QSR restaurant or at least 2 years in a management role within the company. Qualified individuals must have excellent customer service and employee relation skills. Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast-paced environment. Must be able to perform under pressure including moving and responding quickly for long periods of time. Interact with the public and employees effectively, positively, and professionally at all times. Must be able to work in and out of different temperature ranges. Capability to stand for long periods of time. Ability to lift at least 50 pounds. Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness.