Assistant Manager

Assistant Manager

Full-time/ Part-time

$16.00 - 20.00 per hour

JOB SUMMARY:

Runs shifts efficiently and continually motivates team members to ensure that every guest who chooses Culver’s leaves happy.

ESSENTIAL FUNCTIONS:

 Has the availability to open the restaurant and close the restaurant on a rotating schedule. Is able to perform all opening and closing

functions effectively.

 Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet Culver’s standards.

 Demonstrates proper product quality control, presentation, and hold times.

 Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.

 Performs restaurant opening and closing procedures effectively.

 Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and

workplace safety.

 Demonstrates proficiency in all restaurant positions.

 Trains team effectively on all restaurant positions.

 Empowers team to handle guest comments “the Culver’s way.”

 Ensures team is knowledgeable concerning products and guest service.

 Demonstrates and ensures team is following the standards of uniforms and appearance.

 Ensures proper follow-up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground

appearance.

 Administers team member breaks according to federal and state legal requirements.

 Assists team members with mis-punches, voids, discounts, and other managerial POS

 Runs financial reports, counts afternoon drawers, enters drawer pickups, and completes daily deposits.

 Accesses financial information and completes weekly sales and labor during their shift.

 Monitors daily inventory levels to ensure adequate supply for shift based on current restaurant sales.

 Ensures shelf life, First In-First Out method of inventory rotation and the tempering sheet is maintained accurately.

 Ensures the accurate completion of the Quality Control/Safe Food Checklist.

 Ensures the team practices proper personal hygiene and demonstrates food safety practices.

 Assigns and follows up on weekly and monthly “odd jobs” to team.

 Demonstrates positive and effective role modeling for all team members through appearance and attitude.

 Attends all manager and team member meetings.

 Follows restaurant policies and procedures consistently.

 Ensures proper product waste documentation on every shift.

 Runs daily POS labor reports and utilizes radiant for cash counting procedures.

QUALIFICATIONS

 Flexible Schedule

 Ability to Open or Close restaurant as needed

 Management Experience (1 - 2 years of restaurant experience is preferred)

 Reading and writing skills required

 Communicates with guests, team and management

 Maintains a sense of urgency

 Demonstrates trained food safety knowledge

 Climb up and down a ladder to a height of 25 feet

 Sweep, mop and scrub using hazardous materials

 Work independently without supervision

 Reach, bend and clean surfaces regularly

 Work frequently in hot, cold and damp environments

 Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

PHYSICAL ABILITIES

 Stand Constantly

 Walk Constantly

 Sit Occasionally

 Handling Constantly

 Lift / carry 10 lbs. or less Constantly

 Lift / carry 11-20 lbs. Constantly

 Lift / carry 21-50 lbs. Frequently

 Lift / carry 51-100 lbs. Frequently

MANAGEMENT LEADERSHIP SUCCESS FACTORS

COMMUNICATION: Verbal, written, presentations to others; communication up – same level –direct reports; inclusive, honest, direct,

timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.

CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriately; sets a good example as a role model

in accepting change, executing change initiatives and following through to ensure changes are effective.

DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers

appropriate information and seeks input from cross-functional team members; collaborates with others to ensure that decisions are

made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.

INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extraordinary results with

ordinary resources.

PLANNING: Organized and able to establish and manage priorities, and meet deadlines. Delivers desired results; ensures that planning

involves communication with team members and best utilization of resources.

ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with team members, guests, and vendors. Supports, cooperates,

and has the ability to influence others.

BUILDS AND SUSTAINS A HIGH PERFORMANCE TEAM: Selects the right people for the right job. Develops team members, provides

training and development to support their success; empowers team members to make decisions while minimizing risks; provides

measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a

champion

ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.

Work schedule

 8 hour shift

 Weekend availability

 Monday to Friday

 Holidays

 Day shift

 Night shift

Benefits

 Flexible schedule

 Paid time off

 Health insurance

 Dental insurance

 Vision insurance

 Life insurance

 STD/LTD insurance

 Employee discount

 Paid training

Work schedule

• 8 hour shift
• 10 hour shift
• Weekend availability
• Day shift
• Night shift

Supplemental pay

• Bonus pay

Benefits

• Flexible schedule
• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Referral program
• Employee discount
• Paid training