The Assistant Manager (AM) supports the Restaurant Manager in living Company Mission Statement and Values and ensuring delivery of 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 Manager or Senior Assistant Manager. An AM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant. NOTE: Each "key activity" described below identifies, in parenthesis, the primary (but not exclusive) core competency related to the performance of these principal responsibilities and key activities.
MINIMUM QUALIFICATIONS: 1. Must be at least eighteen (18) years of age. 2. High school diploma or equivalent, with some college preferred 3. Demonstrated leadership skills with a minimum of one (1) year of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail/hospitality industry 4. English language proficiency that enables speech clarity and proficient reading and verbal comprehension 5. Proficient math skills 6. The incumbent has completed the following internal certifications or is willing to complete them as required, including but not limited to, Guest Service Expert (GSE), Basic Management Training (BMT) and Serve Safe Essentials 7. The incumbent has completed internal certifications for Anti-Harassment Training and HR Legal Compliance Training or is willing to complete them within sixty (60) days from the start date in the position CRITICAL RELATIONSHIPS: 1. Reports to Restaurant Manager 2. May be supervised by Senior Assistant Manager 3. May be coached by District Manager and/or Senior District Manager 4. Supervises Crew Team Members(including Shift Supervisors)
PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES: 1. Leads Operations Excellence: Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines. • Provides production direction to crew in a clear and concise way (Leads People) • Sets an example for crew by working hard to ensure swift and smooth production (Gets Results) • Identifies and resolves bottlenecks in food preparation and delivery to increase speed of service (Solves Problems) • Identifies and gets the right people involved to resolve restaurant equipment problems (Solves Problems) • Demonstrates patience and a positive attitude with crew while delegating tasks and giving production instructions (Influences Others) 2. Leads shift using Mission Statement and Values: Motivates and directs crew members and Shift Supervisors to do what it takes to exceed customer expectations with food and friendly service in clean surroundings • Makes a professional impression on customers and crew through positive and friendly attitude (Influences Others) • Works with crew to act on customer feedback and to resolve customer complaints in a timely, friendly and professional manner (Influences Others/Solves Problems) • Directs crew to take pride in the details of delivering the Company Mission and Brand Delivery Standards (Gets Results) • Demonstrates flexibility to meet different team needs to ensure Customer Promise delivery (Can Play Many Roles) 3 Builds Crew Talent: Supervises and trains crew members and Shift Supervisors on crew stations, BKC products, processes and policies and assists restaurant management team with recruiting, selecting and retaining effective crew talent. • Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to BKC standards (Leads People) • Assists RMs in coaching crew members on crew stations using BK GURU and making them feel their contributions are valuable (Leads People) • Sets challenging goals for self and crew, provides timely performance feedback and ensures accountability (Shows Drive /Leads People) • Seeks knowledge of employment laws and policies and welcomes new responsibilities in building crew talent (Learns Quickly/Can Play Many Roles) • Assists with restaurant management efforts to identify/hire/promote/orientate effective crew talent (Gets Results) • Helps restaurant management identify effective crew performers who are “at-risk-of-departing” and takes appropriate action for retention (Influences Others) • Maintains order and discipline among employees supervised, including reprimands, suspensions and recommendations of employment termination (Leads People) 4 Assists with Profit and Loss Management: 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 • Applies expertise to manage checklists and cash reporting; identifies cash shortages and overages during shift (Has Expertise) • Creates crew schedules and identifies when to send crew home according to labor models and customer traffic/volume patterns (Has Expertise) • Assists RM in ordering, accounting and maintaining product and supply inventories (Has expertise) • Seeks knowledge and coaching from others to increase understanding of restaurant financial controls (Learns Quickly) • Applies expertise to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management (Solves Problems) • Helps to remove performance barriers and provide resources for crew and restaurant to perform well (Solves Problems) 5 Ensures Restaurant Compliance: Assists RM in enforcing compliance with government regulations, BKC Market Policy, employment law, food safety, BKC National Security Policy, operations and BKC policies and procedures relating to all restaurant activities across shifts. • Supervises crew members to maintain BKC restaurant and equipment cleanliness and sanitation standards (Gets Results) • Takes initiative to immediately act on violations of safety, sanitation or security policies by reporting violations to RM and performing appropriate short-term damage control within scope of AM role (Has Expertise/Shows Drive ) • Motivates and educates crew members to comply with loss control procedures and to maintain a safe and secure environment for customers and other crew members (Leads People) • Shows to restaurant management that he/she can be relied upon to maintain compliance during shift (Influences Others) • Helps restaurant management identify indicators of compliance issues across shifts (Solves Problems)