SUMMARY
The Assistant Manager is responsible for managing the daily operations of our
restaurant, including the selection, development and performance management of
employees. In addition, they oversee the inventory and ordering of food and supplies,
optimize profits and ensure that guests are satisfied with their dining experience. The
Assistant Manager reports to the General Manager and Regional Vice President.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General:
Oversee and manage all areas of the restaurant and make final decisions on
matters of importance to guest service.
Financial:
Adhere to company standards and service levels to increase sales and
minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and
personnel/payroll related administrative duties are completed accurately, on time
and in accordance with company policies and procedures.
Food safety and planning:
Enforce sanitary practices for food handling, general cleanliness, and maintenance
of kitchen and dining areas. Ensure compliance with operational standards,
company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient
provisioning and purchasing of supplies. Supervise portion control and quantities of
preparation to minimize waste.
Estimate food needs, place orders with distributors, and schedule the delivery of
fresh food and supplies.
Must be ServSafe certified.
Will uphold all ServSafe guidelines.
Guest service:
Ensure positive guest service in all areas. Respond to complaints, taking any and all
appropriate actions to turn dissatisfied guests into return guests. Operational responsibilities
Ensure that proper security procedures are in place to protect employees,
guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and
accidents. Completes accident reports promptly in the event that a guest or
employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while
upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service. Personnel
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when
necessary, termination of employees.
Conduct orientation, explain the Whiskey Creek Philosophy, and oversee the
training of new employees.
Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare
schedules and ensure that the restaurant is staffed for all shifts. PERSONAL REQUIREMENTS
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide
range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while
maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.