Assistant General Manager

Essential Job Duties

• Maintains all leadership responsibilities of the stand when General Manager is absent.
• Directs departmental responsibilities as designated by the General Manager.
• Ensures management and team members adhere to operational systems and procedures.
• Accurately performs all administrative duties to include daily, weekly, and periodic company financial reports in a timely fashion.
• Reviews, analyzes profit and loss statement on a period basis.
• Responsible for diagnosing opportunities and developing an action plan to correct deficiencies.
• Identifies and develops team members by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
• Prepares schedules and ensures the restaurant is staffed for all shifts and maintains an accurate and up-to-date plan of restaurant staffing needs.
• Proficient in inventories, schedule writing, and labor management.
• Responsible for effectively onboarding and training team members to brand standards.
• Continuously coaches, provides feedback, and develops team members to build two quality restaurant teams.
• Responsible for schedule developments and positioning team members.
• Responsible for attracting, selecting, and retaining team members.
• Manages and coaches kitchen crew, kitchen supervisors, and curb servers to support operational success.
• Responsible to direct crew, always assign duties, and perform quick service and friendly service to customers and internal team members.
• Maintains all standards of excellence in the restaurants in alignment with the quality of the food, friendliness of service, cleanliness of facility, and safety of team members and guests to meet or exceed brand standards in every aspect of the restaurants.
• Responsible for driving guest satisfaction and local store marketing programs.
• Leads the investigation and resolution of guest complaints and feedback.
• Enforces sanitary practices for food handling, cleanliness, and maintenance of kitchen and kitchen equipment.
• Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Safeguards equipment operates efficiently and the facility is maintained according to company standards.
• Inspires and coaches to drive excellence around core operations procedures on each of their shifts (examples including but not limited to shift accountability, product projections, repairs and maintenance spending/upkeep, cost of sales/cost of labor controls).
• Consistently exhibits the actions/behaviors which best demonstrate the company values; perform all other tasks as directed by the company leadership team to include all Above Stand Leadership and their assigned representatives; always represent Swensons Drive-In Restaurants, LLC as a professional in every aspect of performance.
• Supports the General Manager with any additional duties as assigned or required.
• Always promotes and adheres to the Swensons core values and mission statement.

ADA Requirements/Physical Standards

• Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant.
• Must be able to stand and exert well-paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours.
• Able to safely respond in emergency situations to avoid imminent dangers to self and others.
• Safely transport up to 30 pounds repetitively throughout a shift.
• Ability to safely operate blenders, frozen drink machines, grills, fryers, and other kitchen equipment as needed.
• Ability to safely place plates, utensils, pans, and cases on both high and low shelves.
• Must possess finger and hand dexterity for using small tools and equipment.
• Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise.
• Ability to read, write, and communicate verbally and listen attentively to team members, guests, vendors, and visitors.
• Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands.

Requirements

• 3-5 years of coaching, training, and development experience in a high-volume food service management role.
• 3-5 years’ experience as a restaurant Manager at a high-volume level.
• Legal right to work in the United States and provide proof.
• Must have a valid driver’s license, your own reliable source of transportation, and be able to travel for work purposes.
• Good communication and facilitation skills.
• Strong interpersonal and conflict resolution skills.
• Demonstrates the ability to quickly develop positive working relationships.
• Positive, energetic, “can do” attitude with the ability to work on your feet entire length of shift in a fast-paced environment.
• Exhibit good manners, proper personal hygiene, and work successfully in a team environment.
• Flexible work schedule including availability to work all multiple shifts on regular basis.