Assistant Manager

MAIN FUNCTIONS: Assists the General Manager in all activities necessary to achieve
stated objectives in sales, costs, employee retention, guest service and satisfaction, food
quality, cleanliness and sanitation.
1. Be 21 years of age.
2. Be able to communicate and understand the predominant language(s) of the
restaurants trading area.
3. Have knowledge of service and food and beverage, generally involving at least
three years of front-of-the-house operations and/or assistant management
positions.
4. Possess excellent basic math skills and have the ability to operate a cash register
or POS system.
5. Be able to work in a standing position for long periods of time (up to 5 hours).
6. Be able to reach, bend, stoop and frequently lift up to 50 pounds.
7. Must have the stamina to work 50 to 60 hours per week.
8. Must train through all roles at BOH and able to perform at any station.
ASSISTANT MANAGER 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 restaurants recipes, portioning, cooking 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.
Perform regular scheduled Inventory counts and generate reports, as well as spot
Inventory checks as may be required by General Manager.
Assure neat and orderly inventory shelves though out the restaurant facility.
Follow General Managers instruction on employment and termination decisions.
Fill in where needed at FOH to ensure guest service standards and efficient
operations.
Fill in where needed at BOH to ensure food 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 personal inspection and by following the restaurants preventative
maintenance programs.
Ensure that all products are received in correct unit count and condition and
deliveries are performed in accordance with the restaurants receiving policies
and procedures.
Assist General Manager to anticipate business activity and help ensure 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.
Carry out restaurant marketing, advertising and promotional activities and
campaigns.
Knowledge of Health Department requirements for the food service industry in
California.
Knowledge of Human Resources and Employment Laws and Regulations in
California and within the municipalities of our specific restaurants.
Assure that all Daily Reports are completed.
Ensure that facility is kept clean inside and outside of the restaurant through
personal inspection, and that all signage, artwork and lights are working and in
excellent condition.