Job Details
Job Descriptions
Directs the operation of an assigned unit by performing the following duties:
Essential Duties and Responsibilities:
Assist in the achievement of budgeted sales and profits
Develop and maintain professional functional working relationships with IHOP restaurant hourly Team Members, Corporate and Regional Team Members and guests.
Implement IHOP 101 Training program for all restaurant hourly Team Members to improve unit operations and the guest experience.
Assist in the execution of annual financial, local restaurant marketing, guest service and human resource objectives, strategies and tactics for assigned unit, in accordance with the current IHOP Standard Operating Procedures (SOP) and the current operations plan.
Comply with federal, state and local regulations that are applicable to assigned unit.
Assist in the recruitment, training and retention of Team Members in accordance with the current SOP and operations plan for the assigned unit.
Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen and miscellaneous supplies.
Ensure the proper operational condition of equipment, building structure and premises according to federal, state and local regulations and the SOP.
Ensure safety and sanitation practices are maintained according to federal, state and local regulations.
Assist in maintaining safe and secure restaurant.
Assist in completion of all required reports and paperwork.
Perform other duties a assigned.
Supervisory Responsibilities:
Directly supervise Team Members at assigned unit. Assist General Manager with the overall direction, coordination and evaluation of Company unit. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems. Keep the General Manager informed.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Educations and/or Experience:
High school diploma or general education degree (GED) and two to four years related experience and/or training, or
equivalent combination of education and experience.
Pre-screening Questions
= preferred question is a default filter
Requirements
willing to submit to a background check and take a drug test
proficient in Microsoft Office or similar software applications
legally authorized to work in the United States
must be at least 21 years old or older
has at least 6 months experience as a line cook in the restaurant industry
has at least 6 months experience as an Assistant Manager or Shift Supervisor in the restaurant industry
has experience with profit and loss statements
has experience with scheduling
Pre-Screening Questions
What do you think are the key traits of an effective manager?
If you could focus on one area of professional development, what would it be and why?
How does your past experience benefit you in this role?
Phone Interview
What would you say is the number one reason why we should hire you for this position?
What about this job interests you?
Briefly explain your experience on this type of job.
