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Guten Foods

Assistant Manager

Posted: 2018-02-08

The Assistant Manager (AM) is responsible for creating the right culture by leading through example. They align and support the Company Mission, Vision, Values, and Standards. The AM’s primary duty is to be the main support for the General Manager (GM) and a key player in the management team. The AM works with the GM in order to ensure the hospitality team is achieving guest counts, budgets, sales goals, and maximizing profit. The AM's main role is to help provide support as well as, be a leader in the restaurant. The AM will assist in overseeing, planning, analyzing, coordinating, organizing, directing, forecasting, purchasing, receiving, safety sanitation, loss prevention, labor management, and staff development for mainly their hospitality team.

DUTIES & RESPONSIBILITIES

The Guten Foods team is all based around the 4 Pillars of Restaurant Success: Sales, People, Controls, and Standards. As a leader of the company, you are expected to do your part in helping your team achieve and uphold these 4 pillars.

SALES

§ Support, implement and achieve goals established within the management team’s strategic plans. Assist with the implementation and achievement of store goals.

§ Create a positive and productive team culture that ensures low employee turnover and sales productivity.

§ Ensure effective execution of all brand products in order to prevent QSA,

PEOPLE

§ Continually develop your team through well thought out development plans and meaningful coaching and discussion. You will be responsible for one or multiple hospitality departments such as hosts, bar, or service staff.

§ Resolve employee conflicts and complaints through proper mediation. Create solutions where everyone wins, whenever possible.

§ Support the new hire orientation process by conducting culture introductions, supporting admin needs, and signing off on training materials.

§ Shows discretion and confidentiality when dealing with employees.

§ Communicates changes effectively while fostering company goals

CONTROLS

§ Work with the GM and the Culinary management team to ensure food cost budgets are achieved consistently.

§ Responsible for controlling cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with established policies and procedures.

§ Responsible for using petty cash strictly for emergency purposes. Follows all policies and procedures for submitted receipts for reimbursement.

§ Responsible for all aspects of loss prevention including; use of company systems to track, analyze and respond to product usage, waste, and theft.

STANDARDS

§ Responsible for consistently providing guests with fresh and high-quality products.

§ Lead by example, support, teach, promote, and execute all brand standards.

§ Fulfill all required administrative duties, including forms, reports, and schedules in an organized and timely manner.

§ Responsible for self and hourly staff adherence to established security procedures consistently.

§ Responsible for assisting, supporting and implementing directives from the Safety Committee in a timely manner.

§ Ensure injuries and accidents are minimized if not eliminated through communication programs, training, management awareness, coaching, and setting expectations of management and staff.

§ Ability to comply and enforce all federal, state, county and municipal regulations that pertain to Health and Safety requirements for all employees, and guests.

Assistant Managers may be asked from time to time to be involved in special projects and/or duties by the GM or the company that improves on the organization.

QUALIFICATIONS

License Requirements:

· Valid Serve Safe Certification

· Valid State Liquor license

Education & Experience:

· 1 to 3 years of experience in the food and beverage industry; and/or one to three years of experience as a key staff, shift lead, or trainer preferred.

· Ability to operate electronic systems such as Compeat, Restaurant 365, and Revel

· MS Word, Outlook and Excel experience required.

Skills

· Ability to communicate and respond to questions from managers all the way to our guests in a respectable and professional manner.

· Ability to work with mathematical concepts, such as budgets, operating reports, and financial statements, etc.

· Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization or structure exists.

· Ability to interpret instructions and follow guidelines in written, oral, or excel form.