Assistant Manager

Embracing a guest first culture is not a strategy; it is the way we should execute our business. Start by taking personal responsibility to provide the best guest service in the industry. Together, we can accomplish this by delivering what our guests want: quality products; fast, friendly service; and a clean restaurant. Quality products are prepared using the proper systems and recipes the way the guest ordered it. Friendly service starts with you - a warm greeting, a smile, and a thank you go a long way. A clean restaurant provides the guest with the atmosphere they want. Let's make their day ... every guest, every day.

The Assistant Restaurant Manager supports the Restaurant Manager in their efforts to develop a team of dedicated people delivering great and friendly guest experiences and profitable top line sales. They assist in the development of Crew and Shift Leaders and fulfill accountability assigned by the Restaurant Manager.

Team Environment

· Assist to recruit, hire, on-board and develop employees, maintain agreed upon staffing levels for the projected sales of the restaurant

· Communicate job expectations to employees and ensure all training is completed per company guidelines

· Hold team members accountable for their behavior and performance, addressing concerns promptly

· Support the development of team members

Operational Excellence

· Create and maintain a guest first culture in the restaurant

· Ensure all shifts are appropriately staffed to achieve guest service goals

· Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws

· Ensure Brand standards, recipes and systems are executed including Red Book responsibilities

· Help prepare and complete action plans; implement production, productivity, quality and guest service standards

· Review guest feedback and restaurant assessment results and implement action plans to drive system improvements

Profitability

· Control costs to help maximize profitability

· Understanding of par level ordering

· Adhere to security and cash handling procedures

· Demonstrate competency in weekly inventory process and analysis

· Demonstrate competency in writing effective crew schedules and monitoring labor performance on a daily basis

· Execute new product roll-outs including team training, marketing and sampling

· Drive sales goals and track results

Skills/Qualifications

· Fluent in English

· Restaurant, retail, or supervisory experience

· Basic computer skills

· At least 18 years of age (where applicable)

· Basic writing skills

· High School diploma, or equivalent

· Basic math skill and financial acumen

· Must have open availability to work all shifts

· Transportation: to work, banking if needed, attend all meetings and training as required