Assistant Manager

•	Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
•	Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
•	Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
•	Responsible for ensuring consistent high quality of food preparation and service.
•	Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
•	Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
•	Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
•	Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
•	Ensure that proper security procedures are in place to protect employees, guests and company assets.
•	Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
•	Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
•	Investigate and resolve complaints concerning food quality and service.
•	Provide direction to employees regarding operational and procedural issues.
•	Prepare schedules and ensure that the restaurant is staffed for all shifts.

•	Knowledge of computers (MS Word, Excel).
•	Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
•	Must be ServSafe certified.
•	Will uphold all ServSafe guidelines. 
•	High school diploma or GED required.

•	Ability to safely and successfully perform the essential job functions consistent with company policies and procedures, including meeting qualitative and/or quantitative productivity standards. 
•	Ability to maintain regular and punctual attendance 
•	Must be able to lift and carry up to 40 lbs
•	Regularly required to stand, walk, talk and hear.  Frequently required to use hand to finger motions, handle or feel objects, reach with arms and hands.