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in Manhattan, KS

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Hours Full-time, Part-time
Location 325 East Poyntz Ave
Manhattan, Kansas

About this job

The original Sirloin Stockade steakhouse and buffet concept has been satisfying guests since 1966. Today Sirloin Stockade offers an all-you-can-eat hot and cold buffet which includes hot entrees, vegetables and salads. The full-service bakery offers fresh rolls, pies, cakes and soft serve ice cream with a variety of toppings. Sirloin Stockade still provides guests good food at a great value!

Assistant Restaurant Manager:

Position Summary:The Assistant Manager is responsible for supporting the operations of the assigned restaurant. The Assistant Manager is a key support element to the Restaurant Manager; is a voice of leadership and direction in the absence of the Restaurant Manager; provides guidance to shift leaders and team members while on duty. The Assistant Manager must be able to provide a positive, open, and customer service friendly environment.

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

  • Works to inform the Restaurant Manager of staffing needs.
  • Assist Restaurant Manager to properly schedule shifts for optimum coverage. Track hours scheduled to eliminate overtime. As directed, schedules personnel in a fair manner for proper coverage without overtime.
  • Follows Sirloin Stockade operating and marketing plans.
  • Works with the Restaurant Manager to optimize sales via superlative QSC, local marketing, merchandising and coordination through the Sirloin Stockade Operations and Training staff.
  • As directed, orders foodstuffs and supplies in such a manner that allows for a comfortable carryover without tying up cash with excess inventory; ensures supply of propriety items is always adequate.
  • Oversees the ongoing training of Shift Leaders and Team Members.
  • Assists the Restaurant Manager optimize profitability through control of food, paper and labor costs, operating and cleaning supplies. Interacts with purveyors to reduce costs.
  • Ensures that all cash handling is in accordance with company policy.
  • Works with the shift leaders to properly complete shift readiness reports.
  • Works with the Restaurant Manager to identify star performing employees.
  • Acts as mediator for conflicts among Shift Leaders and Team Members.
  • Is a leader that possesses positive and proper team spirit, good people handling techniques and a superlative work ethic.
  • As directed by the Restaurant Manager, oversees employee incentive contests and crew recognition.
  • Conducts monthly audits of assigned shifts to ensure that Sirloin Stockade policies and procedures are in place.
  • Treats all individuals with dignity and respect and ensures that all personnel do likewise.
  • Ensuring that all Sirloin Stockade standards are upheld to a high degree utilizing standard evaluation forms.
  • Ensures that all personnel are orientated properly and that individual personnel file documentation is present and complete.
  • Ensures that all cash handing is in accordance with company standards.

Non-Essential Duties and Responsibilities:

  • Acts as the Sirloin Stockade liaison in local community affairs
  • Performs other duties as assigned

Supervisory Responsibilities: Directly supervises Shift Leaders and Team Members in the restaurant and is responsible for the overall direction, coordination, and evaluation of the unit in coordination with the Restaurant Manager. Conducts supervisory responsibilities in accordance with the organization's policies and procedures, applicable laws and regulations. Responsibilities include assisting the Restaurant Manager interview, hire and train personnel; plan, assign and direct work; appraise performance; reward and discipline personnel; address complaints and resolve problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • High school diploma or general education degree (GED), or 3 – 5 years of related experience and/or training, or equivalent combination of education and experience
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to write routine reports and correspondence. Ability to speak effectively before customers, and/or personnel.
  • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages. Ability to apply concepts of basic math and algebra.
  • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • To perform this job successfully, an individual should have knowledge of spreadsheet, database, internet and inventory software and order processing systems.
  • Able to deal with frequent change, delays, or unexpected events.

Physical Demands: The physical demands described are representative of those that must be met by an individual to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the individual is regularly required to stand, walk, and use hands to finger, handle, or feel. Reach with hands and arms. Talk or hear and taste or smell. The individual is frequently required to climb or balance; occasionally required to sit and stoop, kneel, crouch, or crawl. The individual must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 40 pounds and occasionally lift and/or move up to 50 to 70 pounds. Specific vision abilities required by this job include close and color vision, depth perception and ability to adjust focus.