Job title Assistant Manager
Reports to General Manager

Job purpose
The Assistant Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the General Manager.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):
1. Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
2. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and per company policies and procedures.
4. Enforce sanitary practices for food handling, general cleanliness, and maintenance
of kitchen and dining areas. Ensure compliance with operational standards,
company policies, federal/state/local laws, and ordinances.
5. Responsible for ensuring consistent high quality of food preparation and service.
6. Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
7. Estimate food and beverage costs. Work with RSC office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
8. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
9. Ensure that proper security procedures are in place to protect employees, guests, and company assets.
10. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
11. Investigate and resolve complaints concerning food quality and service.
12. Provide direction to employees regarding operational and procedural issues.
13. Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.
14. Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
15. Assis with schedule preparation and ensure that the restaurant is staffed for all shifts.



Qualifications and Competencies
1. At least three (3) years of restaurant management experience
2. Knowledge of MS Office, ALOHA, and Compeat Advantage, preferably.
3. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and development of reports.
4. Self-discipline, initiative, leadership ability, and outgoing.
5. Pleasant, polite manner and a neat and clean appearance.
6. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
7. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
8. Must possess practical communication skills for dealing with diverse staff.
9. Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.

Physical requirements

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully.
While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see, and reach with hands and arms and require the ability to lift office products and supplies up to 50 pounds occasionally.

Job title Assistant Manager
Reports to General Manager

Job purpose
The Assistant Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the General Manager.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned):
1. Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
2. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and per company policies and procedures.
4. Enforce sanitary practices for food handling, general cleanliness, and maintenance
of kitchen and dining areas. Ensure compliance with operational standards,
company policies, federal/state/local laws, and ordinances.
5. Responsible for ensuring consistent high quality of food preparation and service.
6. Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
7. Estimate food and beverage costs. Work with RSC office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
8. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
9. Ensure that proper security procedures are in place to protect employees, guests, and company assets.
10. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
11. Investigate and resolve complaints concerning food quality and service.
12. Provide direction to employees regarding operational and procedural issues.
13. Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.
14. Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
15. Assis with schedule preparation and ensure that the restaurant is staffed for all shifts.



Qualifications and Competencies
1. At least three (3) years of restaurant management experience
2. Knowledge of MS Office, ALOHA, and Compeat Advantage, preferably.
3. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and development of reports.
4. Self-discipline, initiative, leadership ability, and outgoing.
5. Pleasant, polite manner and a neat and clean appearance.
6. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
7. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
8. Must possess practical communication skills for dealing with diverse staff.
9. Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.

Physical requirements

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully.
While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see, and reach with hands and arms and require the ability to lift office products and supplies up to 50 pounds occasionally.