Restaurant Manager - Full-time / Part-time

Job Summary:
The Assistant Manager, under the supervision of the General Manager/Managing Partner, is responsible for planning, directing, and coordinating operations and non-management personnel for a single restaurant.  In the absence of the General Manager/Managing Partner, the Assistant Manager directs restaurant operations to ensure compliance with concept and health and safety standards and acceptable financial performance.

Responsibilities: 
•    Monitors all restaurant operations and conditions to ensure the quality of the product and customer service.  Monitoring includes:  Employee job performance; Food and labor costs, budgets, and sales; Compliance with Concept Guidelines; Food and beverage preparation, storage, inventory, and presentation; Food and beverage service; Vendor invoices and the food ordering system; Redbook/manager's log entries; and Cash transactions, comps or voids, and amounts of cash in drawers.
•    Examines restaurant for conformance to concept and health standards.
•    Walks through all restaurant areas to monitor and observe restaurant operations.
•    Reviews documentation to assess the quality of restaurant operations.
•    Generates performance reviews for all non-management staff.
•    Oversees the training of non-management employees.
•    Assigns duties and responsibilities to employees based upon work requirements.
•    Provides performance feedback to employees.
•    Generates work schedules for all restaurant employees.
•    Communicates with employees, customers, vendors, and concept personnel for various purposes.
•    Exchanges information about restaurant operations with concept personnel.
•    Discusses issues related to ordering food, beverages, and supplies from vendors.
•    Interviews job candidates.
•    Rectifies customer complaints.
•    Exchanges and gathers information from employees and customers.
•    Contacts employees to modify employee work schedules.
•    Generates documents reporting information concerning the performance of the restaurant.
•    Maintains documentation in employee personnel files.
•    Develops a food ordering system to meet the needs of the restaurant.
•    Generates correspondence with concept personnel.
•    Documents events in the Redbook/manager's log.
•    Operates a computer and associated software (MS Office, internet) and computerized cash register.
•    When needed, may perform the duties of a food server, expediter, line cook, busser, or food runner.
•    Greets all customers in a warm, sincere, and helpful manner
•    Ensures that work areas are clean and that equipment, tools, and supplies are properly stored
•    Follows safety and sanitation rules and practices
•    Ensures compliance with all applicable federal and state laws and all company policies

•    High school diploma or GED preferred
•    Two years of industry experience
•    Excellent communication skills, verbal and written
•    Able to bend, kneel, squat, stand, and lift heavy objects as needed
•    Able to work days, evenings, weekends, and holidays
•    Customer-Friendly Demeanor
•    Exhibit a Sense of Urgency
•    Willingness to Work a Flexible Schedule
•    Strong Stamina to Work Long or Split Shifts
•    Fluent English-Speaking and Writing Skills
•    Attention to detail essential
•    Ability to work well under pressure, handle multiple projects concurrently, and meet deadlines
•    Highly Organized
•    Must be able to multi-task

Benefits:
•    Medical, Dental & Vision
•    Company Match 401k
•    Food Discount
•    Opportunity for Advancement
•    Competitive Wage
•    Bonus Potential
•    Fun, Energetic Work Environment
•    Vacation
•    Tenure Recognition
•    Referral Bonus
•    Flexible Schedules
•    Direct Deposit
•    Tuition Reimbursement
•    Employee Assistance Program