Assistant Manager
Job Description
The Assistant General Manager is responsible for partnering with the General Manager in all restaurant functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. In addition, the Assistant General Manager is also responsible for ensuring all guests expectations are exceeded.
The Assistant General Manager is responsible for the training of employees in connection with those functions.
What we offer
• Comprehensive Training Program
• FREE Meals While Working
• Balanced, Flexible Schedules
• NO Late Nights
• Casual Dress
• Fun, Upbeat Environment
• Paid time off program.
• Growth opportunities to advance with a growing company.
Job Requirements
Job Duties
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Assisting the General Manager in controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
• Fill in where needed to ensure guest service standards and efficient operations.
• Work with restaurant leaders to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds.
• Hours will vary and may include early mornings, late evenings, weekends and/or holidays.
Skills and Qualifications
• A minimum of 2 years of experience in varied restaurant positions including food preparation, line cook, fry cook and expediter.
• Strong leadership skills
• Possess strong organizational and decision-making skills
• Work well in a fast-paced setting
• At least 6 months experience in a similar capacity
• Skills
• Ability to lead by example
• Positive attitude
• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual