Assistant Manager - Full-time / Part-time

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in
sales, costs, Employee Partner retention, guest service and satisfaction, food quality, cleanliness and sanitation.

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 at all times.
- Ensure that all food products are consistently prepared and served according to the restaurant’s recipes, portioning,
 cooking and serving standards.
- Achieve objectives in sales, service, quality, appearance of facility, including sanitation and cleanliness,
 through the training of Employee Partners, and create 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.
- Make employment and termination decisions.
- Fill in where needed to ensure optimal guest service standards and efficient operations.
- Continually strive to develop staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports and schedules, in an organized and timely manner.
- Ensure that all equipment is kept clean and 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.
- Oversee and ensure that restaurant policies on Employee Partner performance appraisals are followed and
 completed in a timely manner.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed
 and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and 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, Employee Partners and guests.
- Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

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