POSITION SUMMARY
The Assistant Food Service Manager supports restaurant and commissary operations. The Assistant Food Service Manager is responsible for supporting and leading operations such as food production, product inventory, checkout, bookkeeping, and maintenance; controlling cash and merchandise shrinkage; and leadership of restaurant team members. The Assistant Food Service Manager will ensure excellent customer service by establishing a positive, upbeat atmosphere in the store.
CORE FUNCTIONS OF POSITION
1. Serves our customers and community:
•Communicates and works cooperatively with the Food Service Manager and other managers and team members to maintain standards and exceed customer service expectations.
•Develops customer loyalty through achieving store standards (inside and outside), personalized customer service, and team member development.
•Interacts honestly and professionally with others, while building relationships of trust and respect.
•Responds to customer issues professionally and promptly. Understanding and thoughtful to others' thoughts, ideas, and concerns.
•Positively represents DMG on and off work time. Contributes to the community as an ambassador for the company and the brand.
2. Develops our team:
•Supports successful restaurant and commissary operations by managing the team, including recruiting, hiring, and retention; training and development; scheduling; and disciplining team members as needed. Partners with Food Service Manager in all aspects of Team Member's employment.
•Guides team member development through regular coaching, encouragement, and feedback, with a focus on building the team member's strengths.
•Leads others to be excited and committed to further the organization's goals and objectives.
•Assists team members with daily responsibilities while leading by example.
•Takes personal responsibility for the quality and timeliness of work levels in the restaurant and achieves agreed-upon results with little supervision.
•Makes timely, informed decisions to solve team member concerns, accounting for the facts, goals, constraints, and risks while being mindful of potential impact to the team and to the business.
•Adheres to and enforces all DMG guidelines and policies, including cash handling, food service standards, and safety procedures.
3. Builds our business:
•Determines the duration and difficulty of projects and daily work by breaking down the processes, developing schedules, and assigning the work to meet goals and objectives.
•Makes wise decisions about committing organizational resources by following financial guidelines, principles, and standards.
•Builds sales by adhering to promotional schedules, producing quality product, keeping the restaurant clean and inviting, and generating excitement with customers and team members.
•Prepares daily reports and money deposits accurately and timely
•Monitors and maintains food service areas per company policies and government regulations to protect customers from illness.
•Makes appropriate decisions in a fast-paced environment. Considers the implications of all aspects of the business and the organization's strategic intent when making decisions.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•Ability to deal tactfully and effectively with customers and all team members.
•Must have a solid understanding of operating and management techniques as they apply to the restaurant industry.
•Possesses excellent time management skills and ability to handle multiple tasks.
•Good oral and written communication.
•Must be able to work flexible hours and a variety of shifts, as required by the operation of the restaurant.
•Must be able to handle all business/ administrative, management, technical and training aspects of both Front of the House and Back of the House during assigned periods, and display proficiency in the use of all restaurant equipment.
•Complete understanding of all safety requirements and company safety policies.
•Commitment to excellence in customer service and other DMG values.
•Must have an open availability to meet business needs.
•Overtime may be required when business needs dictate.
EDUCATION AND EXPERIENCE REQUIRED
•Minimum of High School Diploma or equivalent.
•6 months of restaurant experience is required.
•Previous leadership experience is preferred.
•Commissary/Catering experience is preferred.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
•Lift, carry, pull or push up to 60 pounds on an occasional basis
•Full range of upper body motion
•Frequent stopping, bending, squatting, kneeling, walking, reaching turning, climbing stairs/ladders
•May be exposed to extreme temperatures.