POSITION SUMMARY: The Assistant Manager works with the Director of Operations and General Manager to oversee all restaurant operations and team members. The Assistant Manager provides leadership and motivation to ensure that all team members are guest-focused and team-oriented. The Assistant Manager sets high standards and establishes a positive work environment for their team to create successful day-to-day operations. The Assistant Manager will have a good foundation of food-knowledge; must be a team player and capable of multi-tasking in a highly fast-paced and energetic dining environment. The Assistant Manager will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
ESSENTIAL DUTIES AND RESPONSIBILITES:
· Thoroughly understand and abide by all Company policies, procedures, standards, specifications, guidelines, and training programs.
· Work closely with the General Manager, Assistant General Manager, Floor Supervisor, and Team Members to ensure the best possible customer service is provided to our guests.
· Assist General Manager and Assistant General Manager with recruiting, orientation, training, and performance evaluations of Team Members.
· Follow Company training program guidelines for all new hires.
· Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
· Work with General Manager and Assistant General Manager to achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
· Assist General Manager and Assistant General Manager with execution and administration of duties including P&L, budgets, and cost controls regarding food, beverage, and labor goals.
· Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
· Make employment, discipline, and termination recommendations consistent with the Director of Operations, General Manager, and HR guidelines for approval or review.
· Fill in where needed with food and beverage preparation and ensure guest service standards and efficient operations are achieved and maintained.
· Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
· Prepare all paperwork, forms, reports, and schedules in an organized and timely manner.
· Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
· Achieve company objectives in sales, service, quality, and appearance of facility, as well as sanitation and cleanliness through training of employees while creating a positive, productive working environment.
· Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
· Ensure all positions are properly staffed for anticipated business activity.
· Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
· Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
· Have a thorough understanding of the Company’s IIPP, including LOTO, HazCom, Emergency Action Plan, mandatory training requirements, compliance, hazard assessment and abatement, and proper documentation; implement and maintain system to ensure all staff members are current and up to date with all mandatory kitchen safety requirements.
· Maintain safe operating work environment to reduce the risk of injury and accidents; complete accident reports promptly and immediately notify HR in the event an employee is injured.
· Provide advice, support, and suggestions to the General Manager, as needed.
· Required to attend all mandatory meetings and training when scheduled.
MINIMUM QUALIFICATIONS AND SKILLS:
· Minimum of two (2) or more years of front-of-house operations and/or assistant management experience in a high volume, fast paced restaurant environment.
· Must have high school diploma or equivalent, college degree is preferred. A degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
· Excellent listening and communication skills; fluency in both written and spoken English.
· Proficient and accurate math skills, including ability to add, subtract, multiply, and divide.
· Excellent time management skills with the ability to meet deadlines and coordinate multiple schedules.
· Ability to train, develop, and manage a team of 25+ staff members.
· Ability to work well under pressure and resolve problems utilizing sound judgement.
· Thorough knowledge and restaurant and food safety and hygiene standards.
· Desire to thrive in a fast-paced, high energy environment.
· Demonstrated organizational skills with strong attention to detail.
· High proficiency utilizing POS systems, MS Office including Word, Excel, and PowerPoint, and Google Docs; managing social media presence a plus.
· Ability to work in a standing position for long periods of time (up to 8+ hours).
· Strength and ability to frequently and repeatedly reach, bend, stoop, and lift (up to) 50 pounds.
Must be able to work weekends and holidays with flexible hours and fill in for staff if emergencies arise.
· Must have the stamina to work 45 to 50 hours per week, if necessary.
· Proven ability to problem-solve, prioritize and multi-task.
· Ability to be adaptable and comfortable with ambiguity and change.
· Experience in food and restaurant trends, including quality, production, sanitation, food cost controls, and presentation.
· Knowledge of food supplies, kitchen equipment and services, ordering and inventory control.
· Ability to anticipate, identify, and avert problems; ability to problem-solve and create solutions when issues or challenges arise.
PHYSICAL REQUIREMENTS
· Must be able to work in a standing position for long periods of time, a minimum of 8 hours per day.
· Must have strength and ability to frequently and repeatedly reach, bend and stoop.
· Must be able to lift up to 50 pounds without difficulty.
· Stamina to work 50+ hours per week; must be able to work flexible hours and fill in for staff if emergencies arise.
MINIMUM REQUIREMENTS:
· Must be over 21 years of age.
· Proof of eligibility to work in the US.
· Must pass casino background check.
Job Type: Full-time
Pay: From $75,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
