Assistant Manager

Reports to (Title): Restaurant General Manager

Position Summary:

Overall Responsibility:

The Assistant Manager (AM) supports the Restaurant General Manager (RGM) in ensuring delivery on guest satisfaction through managing the daily operations of a single restaurant. The AM helps manage financial controls, operations, people development, customer service and compliance across shifts for desired restaurant outcomes (i.e., increased sales, profitability and employee retention). The AM has full accountability for restaurant operations in the absence of the Restaurant General Manager. An AM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant.

Supervisory/Managerial:

This position operates under the direct management of the Restaurant General Manager and helps lead the restaurant team.

Key Interactions:

This position interacts with restaurant team members, the Restaurant General Manager, outside vendors, members of the Burger King Corporate field operations team, and customers.

Essential Functions and Duties:

• Directs efficient and accurate preparation and sale of products for prompt customer delivery within established speed of service guidelines
• Motivates and directs team members to exceed customer expectations with fast and friendly service in clean surroundings
• Supervises and trains team members on team stations, Burger King and Michigan Multi-King products, processes and policies
• Follows cash control/security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results
• Assists RGM in enforcing compliance with government regulations, BKC Market Policy, employment law, food safety, BKC and MMK Security Policy, operations, and BKC and MMK policies and procedures relating to all restaurant activities across shifts
• As part of the restaurant management team, recruits, hires, trains and works to retain effective team talent, by making decisions or recommendations on hiring and advancement
• Makes decisions or recommendations on the discipline and terminations of team members
• Available to work evenings, weekends and holidays
• Prompt and regular attendance for assigned shifts, meetings and training

Qualifications:

• High School Diploma or GED required, some college preferred
• 3 years’ experience working in the quick service restaurant industry as a Team Member or Assistant Manager
• Completion of all BKC and MMK certification programs

Skills:

• Demonstrates English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension
• Demonstrates leadership skills
• Demonstrates formal understanding of the quick service industry and the core customer
• Recognizes and solves routine problems
• Develops knowledge and skills in basic tasks, practices and procedures within own area

Competencies:

• Interprets the needs of the customer and directs self or others to meet them
• Is aware of business issues; sets day-to-day direction for employees on a shift under the guidance of the Restaurant General Manager
• Works to resolve issues that may arise in the restaurants
• Manages performance of team members through coaching and ongoing assignments
• Learns team effectiveness skills; works with others to achieve team goals
• Responds to customer needs; seeks guidance on issues outside own area

Traditional Physical Requirements

• Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves
• Stand and walk for long periods of time (duration of shift)
• Occasionally climb on stools or ladders and reach for items located on shelves
• Frequently squat or stoop to reach items on low shelves or off the floor
• Routinely reach overhead, forward and underneath shelves, counters, tables, and kitchen equipment
• Requires frequent motions of bending, wiping, sweeping, mopping, wrapping, and squeezing
• Frequent exposure to fluctuating temperatures in areas such as cooler, freezer and cooking sections of restaurant
• Occasional climbing required for roof inspections