Assistant Manager position Summary
Works with General manager to deliver revenues and profits by developing,
marketing, financing, and providing appealing restaurant service; managing staff.
Essential Functions
Works with General Manager to accomplish the following:
Establishes restaurant business plan by surveying restaurant demand;
conferring with people in the community; identifying and evaluating
competitors; preparing financial, marketing, and sales projections,
analyses, and estimates.
Meets restaurant financial objectives by developing financing; establishing
banking relationships; preparing strategic and annual forecasts and budgets;
analyzing variances; initiating corrective actions; establishing and
monitoring financial controls; developing and implementing strategies to
increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising,
public and community relations programs; evaluating program results;
identifying and tracking changing demands.
Controls purchases and inventory by; reviewing and evaluating usage
reports; analyzing variances; taking corrective actions.
Maintains operations by preparing policies and standard operating
procedures; implementing production, productivity, quality, and patron
service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food,
beverage, and service offerings; initiating improvements; building
relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting,
selecting, orienting, training, assigning, scheduling, coaching, counseling,
and disciplining management staff; communicating job expectations;
planning, monitoring, appraising, and reviewing job contributions; planning
and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing,
following, and enforcing sanitation standards and procedures; complying
with health and legal regulations; maintaining security systems.
Maintains professional and technical knowledge by tracking emerging trends
in the restaurant industry; attending educational workshops; reviewing
professional publications; establishing personal networks; benchmarking
state-of-the-art practices; participating in professional societies.
Accomplishes company goals by accepting ownership for accomplishing new
and different requests; exploring opportunities to add value to job
accomplishments.
Must be able and willing to work a flexible schedule to include days, nights,
weekends and some holidays
Additional Responsibilities
Assumes other duties as assigned by company management.
Training and Experience
3-5 years previous restaurant experience required. (Actual duties assigned
may vary according to amount of previous training, experience, and ability.)
Cooperative attitude in performing a variety of tasks as assigned.
Skills and Knowledge
Excellent Customer Service
Foster teamwork and provide feedback to crew members
Demonstrate leadership ability in a positive delivery style
Experience with restaurant POS systems, Microsoft Office Applications, and
Payroll/Accounting applications
Ability to effectively communicate and problem solve
Accuracy and speed in executing tasks
Environment and Physical Demands
Be able to handle a fast-paced working environment; flexible schedule
Be able to lift up to 50 pounds
Be able to stand, squat, bend, and lift
Stand and/or walk for entire shift