Assistant Manager

Overview

The Assistant Manager is accountable for all operating systems to ensure the restaurant is running effectively and profitably in compliance with company standards.

Essential Duties And Responsibilities

• Consistently provide quality product/beverages and guest service experience by ensuring employee training, motivation and empowerment to deliver excellent guest service.
• Model and create a guest first culture while maximizing the team performance and productivity.
• Maintain restaurant experience at the level necessary to meet or exceed the company standards.
• Retain thorough knowledge of menu, beverage offerings, characteristics and description.
• Serve as role model and set positive example for entire team in all aspects of business and personnel management.
• Effectively utilize all training programs from new team member orientation up to and including management training.
• Enforce all labor laws and utilize labor effectively to meet budgets and ensure adequate coverage.
• Cover inventory and order product to maintain proper par levels.
• Ensure all food and beverage items, all merchandising and all discounts are accounted for and charged properly.
• Identify and develop local restaurant marketing strategies to maximize sales.
• Follow procedures to maintain the safety and security of all employees, guests and company assets (building, cash, equipment, supplies).
• Uphold company safety and sanitation requirements to ensure the health and safety of our guests and employees.
• Support GM when present, act on behalf of GM in their absence and uphold standards set forth.
• Perform other duties as assigned by supervisor

Qualifications

• College degree in hospitality management or acceptable experience in the industry.
• Minimum of 2 years in the hospitality industry with management experience preferred.
• Excellent communication skills with customers and employees.
• Knowledge of computer applications (MS Word, MS Excel, Restaurant Applications).
• Complete understanding of creating and performing to operating budgets.
• Ability to read and interpret safety rules, operating and maintenance instructions.
• Knowledge and experience in restaurant management.
• Commitment to quality service, and food and beverage knowledge.
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read, and write in English.
• Valid Food Handler Certificate required.