Basic function
The Assistant Manager is responsible for generating performance in a freestanding restaurant that exceeds guest expectations while maintaining operating standards, achieving financial results, and developing an outstanding team.
Reporting
This position reports to the Franchisee/Owner. The restaurant’s Supervisors report directly to this position, as well as all hourly paid employees.
Nature and scope of position
The Assistant Manager has some decision-making authority over all areas of the restaurant’s day-to-day operations with the exception of local purchasing and local advertising.
The following actions require the approval of the Franchisee/Owner:
- Promotion of Shift Supervisors
- Salary reviews
- Expenditures over plan
- Single expenditures in repairs and maintenance over $500
Hiring or promotion of candidates requires two levels of approval.
Key internal relationships include:
- Other members of the management team (to integrate ideas and efforts)
- Business Manager (for brand compliance reports)
- Payroll
- Corporate Services
Key external relationships include:
- Guests
- Suppliers
- Representatives of the health and safety board, fire department, and labour board
Required knowledge, skills, and abilities
- Ability to manage and lead a large, diverse, and guest-focused team in a high-volume business environment in which an excellent working climate is key
- Ability to read and understand financial statements
- Proven ability to resolve problems, innovate, and implement change to ensure the success of the business
- Proficiency in selecting, training, and developing people
- Valid driver’s licence and regular access to a car
- Desired qualifications Ideally, candidates for this position would have a post-secondary degree in business or the equivalent business experience. Principal accountabilities
Human resources
- Develop and maintain a safe, healthy, and motivating work environment through high personal standards of integrity and effective communication
- Effectively manage the restaurant team by utilizing best practices in recruitment, selection, training, delegation, coaching, performance reviews, and development of promotable staff
- Build an outstanding working climate where responsibilities are shared, problems are resolved, members are motivated, and results are owned by individuals and the group. This outcome is made possible through the application of company policies and procedures.
Guests
- Maintain the company’s guest service standards, including quick and friendly service, consistently high-quality food products, and cleanliness of the restaurant
- Develop the company’s profile and reputation within the local trading area by building outstanding relationships with guests and business neighbours
- Earn respect as an employer in order to gain long-term net sales growth and attract high- caliber employees
Financial results
- Manage all aspects of the restaurant’s profitability, including setting and achieving the annual profit plan
- Manage all variable and fixed costs and fixed assets associated with restaurant operation
- Adhere strictly to established practices and procedures for the handling of cash in the restaurant and deposits of cash/receipts to the bank
- With the Franchisee/Owner, develop annually a mutually-agreed set of performance objectives
- Manage all restaurant administration systems, ensuring the accurate reporting of data and retention of records
Operations
- Achieve the optimal balance of results among food quality, speed of service, cleanliness of the restaurant, and high profit
- Execute new “best operating practices” in the restaurant
Marketing
- Execute national promotions in a way that delights guests, builds trial, and maximizes profits
Work schedule
- 8 hour shift
- 10 hour shift
- Weekend availability
- Monday to Friday
- On call
- Holidays
- Day shift
- Night shift
- Overtime