The Assistant Manager works productively and supervises restaurant employees to ensure they perform their job responsibilities effectively. Their goal is to help the restaurant achieve customer satisfaction and profitability during each shift.
Key Responsibilities:
- Team Supervision:
- Supervise and provide adult oversight to employees under 18.
- Motivate, direct, and coach team members at their stations.
- Ensure tasks are completed in a timely and efficient manner.
- Customer Service:
- Serve correct and complete orders within service time goals.
- Ensure high-quality products are consistently prepared and served.
- Handle customer complaints using the Remedy Process if necessary.
- Operations & Standards:
- Maintain cleanliness and organization of workstations.
- Uphold restaurant image standards and health department requirements.
- Follow all company policies, procedures, and conduct standards.
- Cash & Inventory Management:
- Perform cash handling and management duties.
- Monitor and control food, paper, labor, and utility costs.
- Complete daily paperwork accurately and neatly.
- Training & Development:
- Receive direction and training from management.
- Follow the Assistant Manager 4-week Training Plan and other training materials.
- Opening/Closing Duties:
- Execute procedures for opening and closing the restaurant.
- Handle unexpected occurrences and notify appropriate parties.
Qualifications:
- Previous experience in restaurant management or supervisory roles preferred.
- Strong leadership, communication, and organizational skills.
- Ability to work flexible hours, including weekends and holidays.
- High school diploma or equivalent often required.
Work schedule
- Monday to Friday
- Weekend availability
- Holidays
- Overtime
- 8 hour shift
Supplemental pay
- Tips
Benefits
- Paid training
- Flexible schedule