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Assistant Manager
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | 1136 Thomas Drive Panama City Beach, Florida |
About this job
Summary of Position:
Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Duties and Responsibilities:
- Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served, according to the, and serving standards.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness, through training of employees and creating a positive, productive working environment.
- Control cash and other receipts, by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions consistent with general manager guidelines for approval or review.
- Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition, through
programs.
- Ensure that all products are received in correct unit count and condition, and deliveries
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor, as required, by anticipated business activity, while ensuring that all positions are staffed when and as needed, and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
- Provide advice and suggestions to general manager as needed.
Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Duties and Responsibilities:
- Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served, according to the, and serving standards.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness, through training of employees and creating a positive, productive working environment.
- Control cash and other receipts, by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions consistent with general manager guidelines for approval or review.
- Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition, through
programs.
- Ensure that all products are received in correct unit count and condition, and deliveries
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor, as required, by anticipated business activity, while ensuring that all positions are staffed when and as needed, and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
- Provide advice and suggestions to general manager as needed.
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