Assistant Manager - Full-time / Part-time

Summary of Position:

Oversee product quality and operational standards. Direct marketing efforts and adapt to market conditions. Manage and train other managers. Manage sales and profitability and oversee the budget and reporting. 

Duties & Responsibilities:

•	Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
•	Ensure that all guests feel welcome and are given responsive, friendly and courteous service always.
•	Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
•	Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of team members and creating a positive, productive working environment.
•	Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
•	Fill in where needed to ensure guest service standards and efficient operations.
•	Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
•	Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
•	Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
•	Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
•	Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
•	Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, team members and guests.
•	Carry out restaurant marketing, advertising, and promotional activities and campaigns.

Qualifications:

•	Be at least 21 years of age.
•	Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
•	Have knowledge of service, food, and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
•	Possess excellent basic math skills and can operate a cash register or POS system.
•	Be able to work in a standing position for long periods of time (up to 5 hours).
•	Be able to reach, bend, stoop, and frequently lift to 50 pounds.
•	Must have the stamina to work 50 to 60 hours per week.