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; Provides direction for restaurant staff to ensure maximum guest satisfaction; Ensures that 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 to productivity and service standards with a sufficient number of well-trained and productive employees; Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements; Ensures that inventory levels for both food and non-food items are properly maintained; Conducts employment activities including staffing, training, and conducting performance reviews; Ensures accurate financial data including payroll, cash and receipts, productivity, food costs, and operating expenses; Attends unit management meetings and makes presentations; Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction; Ensures the thorough training and development of non-exempt personnel

Requirements

High school diploma; Extensive standing and walking for up to 8 hours; Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards; Must be able to communicate clearly; Exposure to heat, steam, smoke, cold; Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 feet; Must have high level of mobility/flexibility in space provided; Must have time management skills; Must be able to read, write and perform addition/subtraction calculations; Must be able to control and utilize fingers to write, slice, chop and operate equipment; Must be able to fit through openings 30” wide; Must be able 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

Nice to have

Some college or degree preferred; 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