The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM invests their time in developing servant leaders, creating memorable experiences, and administrative activities.
Essential Duties and Responsibilities:
Leading the Business
Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections
Places and receives inventory truck orders
Maintains and regularly monitors a list of all restaurant assets
Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required
Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)
Create Memorable Experiences
Call Guests back who have had problems/complaints
Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility
Partner with the Restaurant General Manager and team to create action plans to improve Guest metrics
Creating Leaders
Recruiting and Interviewing potential employees
Complete orientation for new employees
Creates and monitors schedule and manages team on-boarding process
Develop skills of shift leaders to increase the team’s capabilities and raise performance
Establish a positive culture in the restaurant
Leading Store Operations
Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
Ensures that restaurant upholds operational and brand standards
Monitors people charts and production planning and makes necessary adjustments
Implement actions plans to address employee needs and operational assessments
Qualification and Skills:
Must be at least eighteen (18) years of age
High School Diploma or GED required
1-2 years of previous quick service restaurant experience, experience in management preferred
Some understanding of P&L interpretation and management to influence profitability
Demonstrated leadership skills
Available to work evenings, weekends and holidays
Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
Physical Demands:
Must be able to lift up to 50 pounds of force frequently to move objects
Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds
Consistently handles product preparation
Ability to kneel to utilize proper lifting procedures and to open safe
Consistently lifts for product preparation, stocking and inventory
Essential Duties and Responsibilities:
Leading the Business
Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections
Places and receives inventory truck orders
Maintains and regularly monitors a list of all restaurant assets
Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required
Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)
Create Memorable Experiences
Call Guests back who have had problems/complaints
Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility
Partner with the Restaurant General Manager and team to create action plans to improve Guest metrics
Creating Leaders
Recruiting and Interviewing potential employees
Complete orientation for new employees
Creates and monitors schedule and manages team on-boarding process
Develop skills of shift leaders to increase the team’s capabilities and raise performance
Establish a positive culture in the restaurant
Leading Store Operations
Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
Ensures that restaurant upholds operational and brand standards
Monitors people charts and production planning and makes necessary adjustments
Implement actions plans to address employee needs and operational assessments
Qualification and Skills:
Must be at least eighteen (18) years of age
High School Diploma or GED required
1-2 years of previous quick service restaurant experience, experience in management preferred
Some understanding of P&L interpretation and management to influence profitability
Demonstrated leadership skills
Available to work evenings, weekends and holidays
Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
Physical Demands:
Must be able to lift up to 50 pounds of force frequently to move objects
Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds
Consistently handles product preparation
Ability to kneel to utilize proper lifting procedures and to open safe
Consistently lifts for product preparation, stocking and inventory
