Assistant Manager

Culver’s is looking for Restaurant Assistant Managers

If you have a passion for restaurant industry and desire to serve others, then this job is for you!

We offer:

· Competitive wages

· Comprehensive training programs

· Career development

· Meal discounts

· Paid time off and insurance benefits for eligible team members

· And much, much more!

DISCLAIMER

This job application is for a position in a restaurant owned and operated by an independent franchisee, not Culver Franchising System, Inc. This means the independent franchisee controls and is solely responsible for the employment policies and practices for this location including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. Culver Franchising System, Inc. will not receive a copy of any application you submit for this job posting and will have no control over whether you receive an interview and/or are ultimately hired or considered for employment. If you are hired for this job posting, the independent franchisee will be your employer.

JOB SUMMARY

Assists the General Manager in developing maximum sales volume and profit margin.  Develops managers and team members to ensure every guest who chooses Culver’s® leaves happy.

ESSENTIAL FUNCTIONS

• Support training and development of restaurant team in all aspects of the restaurant and business operations 
• Maintain staffing levels and manage team scheduling to meet the needs of the restaurant  
• Support and meet restaurant goals and initiatives
• Assist and oversee the restaurant budget and costs, maintaining a strong financial knowledge to manage the budget effectively and maximize profitability 
• Plan, adapt and lead in an ever-changing environment 
• Consistently communicate and work with team and leaders to ensure policies, processes and procedures are being followed  
• Organize and maintain required and necessary records as they relate with the restaurant operations, equipment, inventory, quality control and team members 
• Ensure positive guest, team, and vendor relations as it relates to our mission and our brand 
• Represent and lead in an amicable and professional manner  
• Be knowledgeable of and support operations, policies and standard operating procedures, aiming for consistent productivity and quality 
• Promote guest satisfaction by managing and evaluating food quality and procedures 
• Provide a safe, secure, and healthy restaurant by establishing, following, and enforcing sanitation standards and procedures 
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry 
• Maintain compliance with operational and food safety procedures

QUALIFICATIONS

• Three years in a manager level role in the restaurant or similar industry or equivalent combination of education and experience 
• Certified from a national food safety program (ServSafe)
• Strong communication and decision-making skills 
• Strong leadership skills with the ability to develop and sustain a high performing team 
• Ability to resolve conflict in a professional manner 
• A genuine smiling personality!
• 1 - 2 years of restaurant experience is preferred

WORK ENVIRONMENT & PHYSICAL REQUIREMENTS

The physical demands described here are representative of those to be met by a team member to successfully perform the essential functions of this job:

• Operate a computer and other office equipment for extended periods of time  
• Move items weighing up to 50 pounds for various needs  
• Use smell, sight, and taste for testing menu items 
• Possess manual dexterity for assembly 
• Able to reach, bend, push, pull and/or stretch body to grab or move items 
• Remain in a standing/sitting position for 4 or more hours at a time 
• Able to quickly move about inside and outside the restaurant
• Able to use various kitchen equipment such as deep fryers, grills, toasters, etc. 
• Exposure to cold temperatures from coolers and freezers, as well as heat from cooking equipment  
• Exposure to weather such as heat, cold, rain, snow and wind
• Able to see, read, and comprehend a variety of written or displayed media 

PHYSICAL ABILITIES

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs. or less Constantly
• Lift / carry 11-20 lbs. Constantly
• Lift / carry 21-50 lbs. Frequently
• Lift / carry 51-100 lbs. Occasionally

MANAGEMENT LEADERSHIP SUCCESS FACTORS

• COMMUNICATION: Verbal, written, presentations to others; communication up – same level – direct reports; inclusive, honest, direct, timely; clear, concise;
• confronts the brutal facts; delivers ideas for solutions with problems.
• CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to ensure changes are effective.
• DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to ensure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
• INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.
• PLANNING (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; ensures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources.
• ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams and across functions. Supports and cooperates with other teams, negotiates and has the ability to influence others.
• BUILDS AND SUSTAINS A HIGH-PERFORMANCE TEAM: Selects the right people for the right job.  Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion.
• ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

We've made it our commitment that any guest who chooses Culver's leaves happy - and that means creating a great experience for you too!

In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.
Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.

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