Assistant Manager

Purpose Statement

Under direction of General Manager or Restaurant Manager, portions and prepares food items prior to serving according to policies and procedures, such as coffee, tea and sauces. Other duties include greeting guest(s), offering refills on beverages/food in the dining room, entering orders on the point of sale system/cash register, counting money and maintaining a sanitary dining room and counter area work station on assigned shift. In the absence of the General Manager or Restaurant Manager will supervise the employees and tasks. This will include opening and closing the restaurant and working in the customer service area or the kitchen area.

Primary Duties

• Maintains weekly work schedules for Guest Specialists, assures that adequate staff is maintained and properly trained.
• Assists staff during high volume periods, as needed.
• Ensures all company policies and procedures are practiced and enforced.
• Maintains a positive work environment and handle employee complaints and grievances in accordance with Captain D’s operational policies and procedures.
• Ensures food product quality through the monitoring of product shelf life, expiration dates, rotation, product turnover and maintaining proper food temperature requirements.
• Maintains company health score standards (90% or above or its equivalent under local law).
• Assists the General Manager with the establishment and promotion of good will and a positive dining experience for the restaurant’s customers.
• Assists the General Manager with cost control documents, including weekly cost control sheets, inventory reports and administration prep sheets.
• Meets weekly cost sheet targets, forecasts sales and controls labor and operational costs based on periodic trends in order to promote same store sales increases and improved cash flow.
• Participates in and establishes image-building activities within the local community.
• Ensures the proper maintenance of the restaurant and its equipment, including but not limited to any recommended or necessary preventative maintenance.
• Ensures compliance with all applicable federal, state and local laws, regulations and ordinances, including but not limited to wage, hour and discrimination laws.
• Maintains regular and predictable attendance and performs other essential duties as assigned by the General Manager.
  
  

Required:

Education / Experience

• Minimum of 18 years of age to operate motor driven equipment
• Minimum one (1) year prior supervisory or progressive management experience in quick-service or full-service chain restaurant organization.
• Knowledge of all restaurant policies, practices and operational and human resources procedures
• Knowledge of all federal, state, and local laws, regulations and codes as they apply to daily operation of restaurants
• Excellent grammar, verbal and written communication skills
• Excellent presentation skills to both individuals and groups
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally
• Excellent organizational skills with the ability to prioritize and work on multiple projects simultaneously
• Good working knowledge of personal computer with e-mail applications
  
  

Preferred:

• High school degree or equivalent
  
  

Licenses / Designations

Required:

• Valid driver’s license and good driving record
• Food handler’s license
  
  

Preferred:

• N/A
  
  

Physical / Mental Requirements

• Continuously utilizes speech, hearing, near vision, eye/hand coordination, color definition, and manual/bi-manual dexterity.
• Frequently stands, walks, reaches above shoulders, bends, lifts and/or carries up to 25 pounds and works closely with others.
• May require difficult work positions.
• Occasionally utilizes sense of taste and smell, far vision, and step stool; works around chemicals and cleaners; walks on uneven surfaces; lifts and/or carries up to 50 pounds; operates a vehicle.
  
  

Work Conditions / Hours

• Days and hours may vary according to business necessity, including weekends, evenings, and/or holidays.
• Standard restaurant working conditions.
• May require travel by both automobile and air.
• May be exposed to extreme weather conditions during travel, including heat, cold, dust, rain, snow and similar conditions.
  
  

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g., emergencies, changes in workload, rush jobs or technological developments) dictate.