Establish and maintain night shift staffing levels (hiring employees, and/or scheduling work hours) through effective planning, which will assure the efficient operation of the restaurant in accordance with company policy and the respective state and federal labor laws.
Supervise subordinate staff to assure that guests are treated promptly and courteously; products are of specified quality and quantity; equipment is maintained properly; sanitation standards are complied with and the restaurant is maintained in a neat and attractive manner.
Utilize all company training tools to provide Team Members with on-the-job training in all aspects of restaurant operation.
Implement and execute appropriate restaurant level financial controls (petty cash, profit and loss statements, daily deposits, WEBCEMS, payroll, NOI reports, budget book, EOD reports, etc.) to assure proper accountability of company funds.
Implement appropriate restaurant level controls to assure that supplies are ordered as needed, that materials received are of good quality and in the proper quantity, and are properly accounted for.
Receive and resolve guest complaints in a tactful manner in order to maintain guest satisfaction.
Appraise performance of subordinates to assure that job performance is appropriately recognized.
Exercise sound managerial judgement and decision-making pertaining to all employee relations and personnel actions (i.e., timely performance evaluations, conflict resolution handling, disciplinary actions, employee counseling, etc.) in order to develop attitudes of cooperation, enthusiasm and professionalism.
As delegated by the Restaurant General Manager, train and develop the capabilities of other Assistant Managers and Manager Trainees in the area of management skills and technical knowledge in order to provide for growth.
Assist the Restaurant General Manager in appraising the performance of Assistant Manager’s and Manager Trainees, if required to do so.
Take inventory of stock when closing the restaurant at night in order to provide the Restaurant General Manager with data needed to order supplies and identify shortages.
Count cash on hand at shift change, and as appropriate, at restaurant closing, in order to determine if there are overages or shortages and to provide the Restaurant General Manager with data needed for the bank deposit statement.
Perform, in absence of the Restaurant General Manager, the manager’s routine duties
Maintain a safe work environment for all employees and guests through proper team member training, maintenance of building and equipment and adherence to all safety rules