POSITION DESCRIPTION

Position:                       Assistant manager  (AM)

Reports To:                  Restaurant Manager  (RM)

Area:                            Restaurant Operations

SUMMARY OF POSITION

The Assistant Manager (AM) has responsibility for managing the daily operations of a single restaurant, in accordance with QSC standards as defined by the Operations Manual, for an assigned shift or in the absence of the Restaurant Manager or Senior Assistant Manager.  This position is the first of three levels in the Restaurant Management chain of command.

NATURE AND SCOPE

This position along with other Assistant Managers reports to the Restaurant Manager.  Reporting to this position are the crew members of a shift.  This position may also have Hourly Managers, Shift Coordinators, and Training Coordinators reporting to it, all part of the Crew Ladder positions.

An incumbent in this position should have two (2) years of college education with one (1) to three (3) years of first line supervisory or management experience or equivalent, preferably from a restaurant or customer service environment.  As the first level managerial position in the restaurant, incumbents are expected to operate under the general direction of more senior managers.

An incumbent in this position is expected to work well under pressure and with a heavy workload in a variety of schedules to include nights, weekends and holidays.

Good written, verbal, and interpersonal skills are required.

The incumbent is expected to have the initiative to pursue and complete the following Training and Certification Program:  Basic Management Training (BMT) and Applied Food Safety (AFS).

PRINCIPAL ACCOUNTABILITIES

·        Maintains a “no-compromise” attitude towards providing the highest possible level of quality, service, cleanliness to the customer.  Takes action to ensure standards of BKC are upheld.

·        Operates the restaurant during assigned shifts at a high level of efficiency while maintaining good cost controls.

·        Utilizes sound human relations principles at all times to include recruitment, orientation, training, evaluation, counseling, discipline and safety in accordance with MVC & BKC Policies and Procedures.

·        Assists in administering preventive maintenance program on building and equipment.

·        Counts cash on hand at shift change and at closing to determine shortages or overages and prepare bank deposit statements.

·        Trains, evaluates and completes hourly work schedules for restaurant staff.  Critical training areas include food preparation, food safety, appearance, customer service, suggested selling techniques and sanitation.

·        Demonstrates ability to delegate tasks, and follow-up.

·        Enforce security standards to safeguard all personnel and assets on assigned shifts.

·        Supervises hourly staff to maintain a good level of customer service and ensure orders are taken in a prompt, accurate and courteous manner.  Resolves customer complaints as effectively.

·        Prepares all required paperwork.

·        Supervises hourly staff in the cleaning of equipment and restaurant facilities to ensure maintenance of sanitation standards and a neat and attractive restaurant environment.

·        Takes inventory of stock at closing to determine ordering date and quantity of supplies required to prevent shortages, along with other administrative duties as required.

·        Assists management team in the implementation of local advertising promotions or special events and demonstrated understanding of how this increases store volume.

Welcome Letter   Assistant Manager Job Description  

Restaurant Manager Job Description