Assistant Restaurant Manager

About the role

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities

• Planner and analyzer of administration and operations manpower.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
• Under certain circumstances, performs/assists all functions for all positions in the restaurant.
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
• Manages the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Maintains proper inventory levels for both food and non-food items in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
• Staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.
• Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses.
• Communicates with regard to system breakdowns and deficiencies.
• Attends unit management meetings, makes presentations as requested.
• Meets established objectives during periods of his/her or Key Hourly’s supervision.
• Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.
• Trains and develops non-exempt personnel directly supervised.

Requirements

• Extensive standing and walking for up to 8 hours.
• Able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes, and utilize peripheral vision to avoid hazards.
• Able to communicate clearly.
• Exposure to heat, steam, smoke, cold.
• Must be able to reach heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Mobility/flexibility in space provided.
• Time management skills.
• Able to read, write, and perform addition/subtraction calculations.
• Able to control and utilize fingers to write, slice, chop, and operate equipment.
• Able to fit through openings 30” wide.
• Able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

Qualifications

• High school diploma; some college or degree preferred.
• 1 – 2 years’ managerial experience preferred, preferably in the food service industry.

Skills

• Principles actions, uses sound judgment and follow through on commitments.
• Anticipates problems and issues and makes timely and sound decisions.
• Demonstrates a passion and working knowledge of food, liquor, beer and wine.
• Leads by example and maintains a guest first focus.
• Sets and shares goals with team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.

Benefits

Not specified.

Pay

Not specified.

Schedule

Not specified.