Assistant Manager

Team Member Leadership

·    Accomplish store objectives by assisting the GM with hiring, training, coaching and developing shift leads and crew members to build a highly skilled and productive team.

·    Assist the GM with thorough training and new hire orientations; clearly communicate job expectations; monitor each employee and manager’s performance and job contributions, provide ongoing and helpful feedback against expectations.

·    Role model and enforce policies and procedures.

·    At a minimum, have a basic understanding of how to prepare hourly employee schedules to meet the staffing requirements for each day part and seasonal demands, as determined by the GM. Ideally, should be able to perform this task for review and approval by the GM.

·    Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximizing employee morale, productivity and efficiency.

 

Health and Safety Standards

·    Must be ServSafe® certified.

·    Assist the GM with ensuring that Food Safety is the top training priority in store operations. Ensure that proper hand washing, product rotation procedures, and temperature logging are visible and active behaviors. Role model and enforce safe food handling practices.

·    Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining

security systems or routines.

·    Understands how to react in the event of an emergency such as a workers compensation accident, a robbery, etc.

 

Store Marketing

·    Bring useful ideas to management about how to attract new Fans and increase restaurant sales through marketing promotions and activities.

·    May assist the GM in some assigned aspects of local store marketing activities and projects such as public and community relations programs, evaluating local competitors’ store marketing, identifying and tracking changing consumer demands.

Qualifications

 

Skills/Competencies Needed

·    Customer focus - strong hospitality and customer service skills, enjoys engaging with the customer.

·    Trainer and coach - ability to be a strong trainer or coach to others on restaurant routines and systems, as well as how to effectively interact with customers and each other.

·    Management skills - excellent track record of coaching and training employees and effectively resolving employee relations issues. Ability to motivate a strong team, and set a positive and upbeat store environment.

·    Organization and goal focus - must be highly organized and detail-oriented with the capability to oversee many aspects of the business and multiple areas simultaneously in a fast-paced environment. Must be able to actively work to achieve and exceed set goals for the business.

·    Technical - proficiency with computers and with Point-of-Sale systems.

·    Flexibility and adaptability -willingness to follow directions and a commitment to meet DQ and OJ

standards in all you do.

·    Integrity-does the right thing even when no one is looking, honest, earns trust of others.

 

 

 

Work Conditions

                 Must have ability to:

·    Perform under pressure in a high-volume restaurant including moving and responding quickly for long periods of time.

·    Work in and out of different temperature ranges.

·    Stand for long periods of time.

·    Lift up to 50 pounds.

·    Work around nuts and other allergens.

Perform other duties and responsibilities as requested by the GM.