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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.
Primary responsibilities include:
™ Oversee and manage all areas of the restaurant and make final decisions on
matters of importance to guest service.
™ 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.
™ Ensure positive guest service in all areas. Respond to complaints, taking any and all
appropriate actions to turn dissatisfied guests into return guests.