Assistant Manager-DT
Assistant Manager-DT
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Salary Not Disclosed
1 Vacancy
Job Description
Summary
The Assistant Manager position is a management role and oversees daily restaurant functions including: team members and their activities order accuracy food safety and quality restaurant safety and excellent customer service. The Assistant Managers work closely with the Restaurant Manager or GM to ensure proper staffing justify staffing needs and participate in the selection and training of new associates.
Essential Duties and Responsibilities
The Assistant Manager may be assigned as a Manager on Duty (MOD) and hold overall responsibility for the running of a given shift per the weekly schedule or may focus efforts as a leader in the Front of House or Back of House on any given shift. This position will be crosstrained on FOH and BOH main responsibilities.
Manages Team Leads and Trainers and all team members in an assigned area of the restaurant or as MOB over the entire restaurant for a shift.
Ensures all procedures are followed including opening checklist line checks closing checklists sanitary procedures and financial procedures.
Ensures great customer service to each Amys Drive Thru guest and good store morale.
Leads by example by being a role model of the standards and behaviors set by Amys Drive Thru.
Leads the restaurant team in successful day to day operations in given area of assignment or for the entire restaurant. For example ensures restaurant is clean and presentable and members are wearing appropriate attire ensures food prep is concluded timely for meals and receives in bound material and checks quality.
Write schedules that provide appropriate coverage for meals show flexibility to associates and minimize overstaffing and overtime.
Trains and develops restaurant team specifically Team Leads and Trainers and writes and presents performance reviews for team members.
Ensures all team members leads and trainers are receiving appropriate feedback and coaching on their performance on an ongoing basis.
Looks for opportunities to improve processes in the restaurant in collaboration with the Manager and directs the activities of team members in area of responsibility to take appropriate steps toward approved improvements.
Trains and communicates the importance of food allergens and food safety and the impacts to guests to restaurant team.
Provides feedback to Restaurant managers on Team member and Leaders performance and general smooth running of operations through regular meetings.
Successfully communicates trains and ensures ongoing compliance with changes made via the latest change management processes.
Assists in identifying talent recruiting interviewing and selection.
Holds team accountable for following Amys Drive Thru Safety Procedures and Guidelines and ensure team is trained on procedures
May also be assigned the following duties depending on area of expertise:
Assist Restaurant Manager in processing payroll.
Oversee management of cash handling and banking processes.
Lead successful daily operations of FOH including: Registers Beverages Food Serving Dining Area and Restrooms.
Assist Restaurant Manager in inventory and food ordering.
Assist Culinary Operations Manager in rolling out recipe updates and changes.
Lead successful daily operations of BOH including: Food Prep Cooking Cookware Maintenance and Food Safety.
MOD may be responsible for daily CTUIT entries and activities.
Qualifications and Skills
SUPERVISORY RESPONSIBILITIES:
This position supervises team members in assigned area as well as team leads and trainers.
EDUCATION
No Education required. Associates degree (A. A.) or equivalent from twoyear college or technical school is preferred.
EXPERIENCE
One to two years related restaurant management experience.
LANGUAGE SKILLS
Ability to read analyze and interpret general business periodicals professional journals technical food safety procedures or governmental regulations. Ability to write reports business correspondence and edit procedure manuals. Ability to effectively present information and respond to questions from groups of managers clients customers and the general public.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts proportions percentages dry and liquid measurements and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY.
Ability to solve practical problems and deal with a variety of concrete variables in situations where limited standardization exists. Ability to interpret a variety of instructions furnished in writtenoral diagram or schedule form. Able to transact and keep records via various electronic applications.
CERTIFICATES LICENSES REGISTRATIONS
Food Handler Card required
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to stand walk and talk or hear. The employee is occasionally required to reach with hands and arms; and stoop kneel or crouch. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision. Able to read signs from a normal distance.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Required Experience:
Manager
Employment Type
Full-Time
