Assistant Manager
Full-time/ Part-time
$16.00 - 20.00 per hour
JOB SUMMARY:
Runs shifts efficiently and continually motivates team members to ensure that every guest who chooses Culver’s leaves happy.
ESSENTIAL FUNCTIONS:
Has the availability to open the restaurant and close the restaurant on a rotating schedule. Is able to perform all opening and closing
functions effectively.
Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet Culver’s standards.
Demonstrates proper product quality control, presentation, and hold times.
Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.
Performs restaurant opening and closing procedures effectively.
Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and
workplace safety.
Demonstrates proficiency in all restaurant positions.
Trains team effectively on all restaurant positions.
Empowers team to handle guest comments “the Culver’s way.”
Ensures team is knowledgeable concerning products and guest service.
Demonstrates and ensures team is following the standards of uniforms and appearance.
Ensures proper follow-up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground
appearance.
Administers team member breaks according to federal and state legal requirements.
Assists team members with mis-punches, voids, discounts, and other managerial POS
Runs financial reports, counts afternoon drawers, enters drawer pickups, and completes daily deposits.
Accesses financial information and completes weekly sales and labor during their shift.
Monitors daily inventory levels to ensure adequate supply for shift based on current restaurant sales.
Ensures shelf life, First In-First Out method of inventory rotation and the tempering sheet is maintained accurately.
Ensures the accurate completion of the Quality Control/Safe Food Checklist.
Ensures the team practices proper personal hygiene and demonstrates food safety practices.
Assigns and follows up on weekly and monthly “odd jobs” to team.
Demonstrates positive and effective role modeling for all team members through appearance and attitude.
Attends all manager and team member meetings.
Follows restaurant policies and procedures consistently.
Ensures proper product waste documentation on every shift.
Runs daily POS labor reports and utilizes radiant for cash counting procedures.
QUALIFICATIONS
Flexible Schedule
Ability to Open or Close restaurant as needed
Management Experience (1 - 2 years of restaurant experience is preferred)
Reading and writing skills required
Communicates with guests, team and management
Maintains a sense of urgency
Demonstrates trained food safety knowledge
Climb up and down a ladder to a height of 25 feet
Sweep, mop and scrub using hazardous materials
Work independently without supervision
Reach, bend and clean surfaces regularly
Work frequently in hot, cold and damp environments
Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns
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. Frequently
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 appropriately; 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 extraordinary results with
ordinary resources.
PLANNING: Organized and able to establish and manage priorities, and meet deadlines. Delivers desired results; ensures that planning
involves communication with team members and best utilization of resources.
ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with team members, guests, and vendors. Supports, cooperates,
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.
Work schedule
8 hour shift
Weekend availability
Monday to Friday
Holidays
Day shift
Night shift
Benefits
Flexible schedule
Paid time off
Health insurance
Dental insurance
Vision insurance
Life insurance
STD/LTD insurance
Employee discount
Paid training
Work schedule
- 8 hour shift
- 10 hour shift
- Weekend availability
- Day shift
- Night shift
Supplemental pay
- Bonus pay
Benefits
- Flexible schedule
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- Referral program
- Employee discount
- Paid training