General Responsibilities:
The primary duty of the Assistant Manager is the management of the restaurant to which he is
assigned. Assistant Managers are responsible for supervising multiple team members
throughout the shift. They are responsible to develop and ensure that quality standards, service
standards, financial performance, and team member development are achieved. They observe
the highest legal, moral, and ethical standards. Assistant Managers must be flexible and able to
develop effective solutions to unique challenges on a daily basis.
Principal Duties:
• The management of the restaurant to which he/she is assigned.
• Manage / Supervise upwards of a dozen team members throughout the shift.
• Interview, select and train new team members.
• Proper documentation and retention of team member (employee) files.
• Maintain and increase unit sales. Utilize local store marketing program.
• Focus on guest service and front of the house operations during each shift.
• Manage and direct team to maintain food safety, quality, and appearance standards on the
serving counter.
• Maintain Point of Purchase marketing material (POP) as set by company.
• Provide recommendations for hiring, firing, and promotion of team members. (The Assistant
Manager’s recommendations will be given particular weight in making these decisions.)
• Manage a shift with or without additional management present, exercising discretion regarding
staffing levels and food production, etc.
• Set hours of work for team members.
• Assist in inventory management.
• Ensure that employees are aware of and follow applicable safety policies and procedures.
Additional Duties:
• Focus on providing excellent team member and guest service experiences.
• Train, coach, and develop hourly team members regarding guest service, cleanliness and
sanitation, and company policies and procedures.
• Conduct team member performance appraisals, counseling sessions, disciplinary actions,
and where necessary terminate unsatisfactory performers.
• Maintain the safety, security, and set company standards for the facility, food, and team
members throughout the shift.
• Establish, implement, and supervise operating procedures consistent with company
standards.
• Accurately complete administrative duties including the handling of company funds, time and
attendance, payroll, accounts payable, and accounts receivable daily.
• Manage operating costs, i.e., food, labor, and all expenses.
• Review financial statements, responding quickly to areas that are unfavorable.
• Comply with all Company policies, procedures, and standards.
Educational Requirements:
High school education required with some restaurant management or supervisory experience.
Requires strong people and communication skills, a basic understanding of math and financial
statements, use of computers, and a strong guest service focus.
Physical Demands:
• Must be able to be on feet and move around the entire day/shift, lift up to 50 pounds, speak
clearly and persuasively and read moderate amounts of printed materials.
• Good verbal communication skills and good hearing ability required to hear and respond to
team members and guests.
• Good interpersonal skills required to create a friendly and comfortable environment for guests.
Continuous exposure to several disagreeable elements of factors such as:
• Exposure to hot and cold food items and holding containers, steam from hot water, and
potentially slippery floors.
• Moderate noise levels.
• Frequent grasping, carrying, bending, crouching, and reaching.
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
Additional Eligibility Qualifications:
Must possess a valid state driver’s license.
Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties
or responsibilities that are required of the employee. Other duties, responsibilities and activities
may change or be assigned at any time with or without notice.
Benefits
- Other
- Health insurance