JOB DESCRIPTION

JOB TITLE: Assistant Manager

SUMMARY:

The Assistant Manager is responsible for supervision and execution of operational standards. The Assistant Manager ensures perfect food, spotless facilities and genuine hospitality while increasing sales, profits, and brand awareness.

RESPONSIBILITIES:

Cost Controls

Ensures all products are prepared and served according to company standards; utilizing only authorized products and procedures.

Monitors food and labor costs through constant evaluation of training, productivity, and weekly food and labor projections compared to actual hours and food cost budget.

Analyzes and controls expenditures of restaurant to meet budgetary requirements.

Shift Supervision

Practices teamwork by communicating with and assisting all team members.

Uses checklists to ensure proper set-up and close down of each shift.

Performs regular dining room checks and kitchen line checks to ensure overall efficiency of restaurant operations.

Coaches and directs staff using effective verbal communication skills in support of principles and beliefs.

Takes complete ownership-mentality of business to ensure daily successful execution operation standards.

Administration

Ensures all financial and administrative reporting is accurate and submitted according to scheduled deadlines.

Ensures all cash control procedures are implemented and followed by hourly staff and members of the management team.

Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.

Conducts scheduled performance appraisals as required: two times per year for hourly staff.

Organizes and updates all office communication logs and posted materials as needed.

Supports and executes local marketing initiatives.

Follows all state and federal guidelines in regards to food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws.

Uses and supports all approved training programs and development processes to improve staff proficiencies.

Develops an effective succession people plan to support growth of team and to prevent shortages within staff.

Timely entry of invoices, manual checks and weekly package to home office.

EDUCATION & EXPERIENCE:

Minimum high school graduate. Food safety certification required. Minimum 2 years as an Assistant Manager or Kitchen Manager in an upscale-casual or other high-end restaurant concept. Successful completion of Management training program is required.