As an Assistant Manager, the main function of the job is to assist the General Manager and the corporate office in all specific duties relating to the daily functions of the restaurant and upholding all policies and procedures as set forth by the corporate office.

Responsibilities

• Assist the General Manager and corporate office in daily restaurant functions.
• Maintain all standards set forth by the GM and corporate office.
• Communicate clearly with staff.
• Retain a current manager food safety certification.
• Post invoices.
• Maintain product-par levels.
• Handle all cash with documented record keeping.
• Document repair and maintenance issues and employee issues on a day-to-day basis.
• Ensure cleanliness and industry service standards are upheld by hourly staff.
• Communicate with staff and the General Manager to correct any issues or praise outstanding performance.
• Train and develop new and existing employees.
• Document any disciplinary conversations or actions taken with hourly staff.
• Use the manager's log book to document safety or employee concerns and upcoming events and opportunities for the restaurant.
• Complete specific projects assigned by the General Manager or corporate office.
• Assign specific projects to hourly staff and follow up on their completion to ensure the success of the restaurant.
• Interact with management and hourly employees in a friendly and non-coercive manner to carry out assigned duties and provide each guest with the ultimate dining experience.
• Assist the Kitchen Manager in maintaining proper food pars and cleanliness.
• Complete all required paperwork including line checks, HACCP logs, and prep sheets.
• Functionally carry out the duties of each hourly position in the case of a busy shift.
• Familiar with proper procedures regarding injury or illness with regards to both employee and guest incidents.
• Report all such incidents to the corporate office as soon as they occur.