At a glance
Automatically prepared from the listing. Check the original description for the full requirements.
Jump to the original descriptionResponsibilities
Assists the General Manager in daily restaurant operations, ensuring adherence to corporate policies and service standards. Responsible for staff training, cash handling, inventory management, and maintaining food safety and cleanliness logs.
Requirements
Must possess a current manager food safety certification and the ability to perform all hourly staff roles. Requires strong communication skills and the ability to document disciplinary actions and maintenance issues.
Working hours
40 hours per week
Skills
- Restaurant Management
- Staff Training
- Cash Handling
- Inventory Management
- Food Safety Certification
- Employee Relations
- Performance Management
- HACCP Compliance
- Operational Oversight
- Customer Service
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Food Safety Certification
- HACCP
- Inventory Control
- Cash Handling
- Staff Development
- Restaurant Operations
- Line Checks
- Prep Sheets
- Hospitality
- Performance Review
Original job description
As an Assistant Manager, the main function of the job is to assist the General Manager and the corporate office in all specific duties relating to the daily functions of the restaurant and upholding all policies and procedures as set forth by the corporate office. Assistant Managers are responsible for maintaining all standards as set forth by the GM and corporate office and to communicate clearly with the staff. The Assistant Manager (A.M.) will retain a current manger food safety certification, post invoices, and maintain product-par levels, all cash handling with documented record keeping, document repair and maintenance issues as well as employee issues on a day to day basis. The A.M. must ensure that cleanliness and industry service standards are upheld by the hourly staff and communicate with both the staff as well as the General Manager in order to correct any opportunities or praise any outstanding performance. A.M.s are responsible for training and developing new and existing employees as well as properly documenting any disciplinary conversations or actions taken with hourly staff. The A.M. will use the managers log book to document all safety or employee concerns as well as to communicate upcoming events and opportunities for the restaurant. The A.M. will be responsible for completing specific projects as assigned by the G.M. or the corporate office as well as for assigning specific projects to hourly staff and following up on the completion of these projects to ensure success of the restaurant. A.M.’s will interact with management, as well as all hourly employees in a friendly and non-coercive manner to carry out their assigned duties and provide each guest with the ultimate dining experience. The A.M. will be responsible for assisting the Kitchen Manager in maintaining proper food pars and cleanliness as well as in completing all required paperwork including line checks, HACCP logs, and prep sheets. The A.M. will be able to functionally carry out the duties of each hourly position in the case that he/she may be required to temporarily fill in or assist the hourly staff in the course of a busy shift. All Assistant Managers must be familiar with proper procedures regarding injury or illness with regards to both employee and guest incidents and must report all cases of such incident to the corporate office as soon as the occur.
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