Assistant Manager

Job Summary

The role of an IHOP Assistant Manager involves providing leadership and support to restaurant operations. They assist the General Manager in overseeing staff, ensuring exceptional customer service, maintaining quality standards, managing inventory, implementing company policies, and optimizing profitability.

Responsibilities

• Aid in achieving budgeted sales and profits.
• Develop and maintain professional functional working relationships with IHOP restaurant hourly Team Members, Corporate and Regional Team Members, and guests.
• Implement IHOP 101 Training program for all restaurant hourly Team Members to improve unit operations and the guest experience.
• Aid in the execution of annual financial, local restaurant marketing, guest service and human resource objectives, strategies and tactics for assigned unit, in accordance with the current IHOP Standard Operating Procedures (SOP) and the current operations plan.
• Comply with federal, state and local regulations that are applicable to assigned unit.
• Aid in the recruitment, training and retention of Team Members in accordance with the current SOP and operations plan for the assigned unit.
• Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and miscellaneous supplies.
• Ensure the proper operational condition of equipment, building structure and premises according to federal, state and local regulations and the SOP.
• Aid in maintaining a safe and secure restaurant.
• Aid in completion of all required reports and paperwork.
• Assist General Manager with the overall direction, coordination and evaluation of the Company unit.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

Qualifications

• A high school diploma or equivalent is typically required.
• Previous relevant work experience is often required. The specific amount of experience varies by industry and company but can range from a few years to several years.
• Assistant managers need strong leadership skills to effectively supervise and guide staff, including training, delegating tasks, and resolving conflicts.
• Effective communication is crucial for conveying instructions to employees, interacting with customers or clients, and collaborating with other managers and team members.
• Strong organizational skills are important for managing tasks, schedules, and priorities effectively.
• The ability to identify issues, analyze problems, and implement solutions is vital for assistant managers to keep operations running smoothly.
• Strong customer service skills are essential for handling customer inquiries, complaints, and ensuring a positive experience.
• A basic understanding of financial principles can be valuable for assistant managers who may be responsible for budgeting, financial reporting, and managing expenses.
• Familiarity with industry-specific software, point-of-sale systems, and other relevant technology may be required.
• Collaboration with other managers and staff is essential for assistant managers who work closely with others.
• The ability to adapt to changing circumstances and priorities is important for assistant managers who work in dynamic industries.
• Ensuring compliance with industry regulations, safety standards, and labor laws is a responsibility for assistant managers.
• Prioritizing both customer and employee satisfaction is important for assistant managers who aim to maintain a positive work environment.
• Efficiently managing time and tasks is crucial to meet deadlines and achieve objectives.
• The ability to resolve conflicts and address employee issues in a fair and constructive manner is important for maintaining a positive work environment.
• Reliability and availability to handle responsibilities, including potentially working weekends, evenings, or holidays, are expected of assistant managers.
• Food Safety Certified; can be certified while on the job.
• Certifications through IHOP training courses assigned.
• Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals.
• Ability to compute rate, ratio and percent and to draw and interpret bar graphs.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of guests or restaurant Team Members.