Assistant Restaurant Manager

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels; Provide direction for restaurant staff to ensure maximum guest satisfaction and quality work environment; Assists the General Manager in planning and analyzing administration and operations manpower; Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner; Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant; Ensures the unit's compliance with productivity and service standards; Ensures proper management of facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and safety/sanitation requirements; Ensures inventory levels for food and non-food items are properly maintained; Conducts employment activities including staffing, training, performance reviews, recommending salary increases, and issuing employee work histories; Ensures accurate financial data including payroll, cash and receipts, productivity, food costs, and operating expenses; Attends unit management meetings and makes presentations as requested; Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction; Ensures thorough training and development of non-exempt personnel directly supervised

Requirements

High school diploma; Demonstrated leadership abilities including principled actions, sound judgment, and follow-through on commitments; Ability to anticipate problems and make timely decisions; Passion and working knowledge of food, liquor, beer and wine; Leads by example and maintains guest-first focus; Sets and shares goals with team, monitors progress; Directly and honestly addresses issues and resolves conflicts; Clarifies roles, responsibilities, priorities and expectations; Extensive standing and walking for up to 8 hours; Ability to see at a distance (20 feet), close range (12 inches), distinguish shapes, and use peripheral vision; Ability to communicate clearly; Exposure to heat, steam, smoke, cold; Reaching heights of approximately 6 feet and depths of 2½–3 feet; High level of mobility/flexibility; Time management skills; Ability to read, write, and perform addition/subtraction calculations; Ability to control and utilize fingers; Ability to fit through openings 30 inches wide; Ability to work irregular hours under heavy pressure/stress during busy times; Bending, reaching, walking; Carrying trays of food products weighing about 50 pounds for distances up to 30 feet; Lifting up to 50 pounds; Exposure to dish and cleaning chemicals; Must be at least 16 years of age

Nice to have

Some college or degree; 1–2 years' managerial experience preferred, preferably in the food service industry

Benefits

Medical; Dental; Vision; Wellness Program; Life Insurance; Disability Insurance; 401k; Health Savings Account; Employee Assistance Program; Employee Discount Program; Vacation/Sick Time Benefits; Travel Accident Insurance; Discounted Tuition; Waived Application Fee; Deferred Tuition; Complimentary Course