Assistant Manager

Duffy s Management•Tampa, FL

1d•Onsite

About The Position

The Assistant Manager is responsible for planning, directing, and coordinating operations and non-management personnel. This role ensures adherence to Duffy’s brand standards, employment policies, health and safety standards, and financial performance. The Assistant Manager plays a key role in maintaining the quality of the product and guest services, managing costs, and fostering a positive work environment.

Requirements

Display good judgment.
Demonstrate a strong sense of urgency.
Be approachable to team players.
Embrace 100% responsibility.
Model the Core beliefs.
Relationship building.
100% table visits - Effective resolution table visits.
Strong floor presence.
Expectation for positive review percentages on Customer Relationship Management (CRM) platform.
Knowledgeable of all food specs.
Basic interviewing skills.
Knowledge of FOH manager computer functions.
Basic R&M knowledge.
Basic P&L knowledge.
Understand Specific Measurable Achievable Relevant Time-bound (SMART) goals.
Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Integrity — Job requires being honest and ethical.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
Social Orientation — Job requires preferring to work well with others rather than alone.
Stand for long periods of time.
Use both hands and all fingers to handle, control, grasp, move, assemble or feel objects, tools, or controls.
Repeat the same movements.
Walk or stand for long periods of time.
See details of objects that are less than a few feet away.
See details of objects that are more than a few feet away.
See differences between colors, shades, and brightness.
Understand the speech of another person.
Speak clearly so listeners can understand.
Use stomach and lower back muscles to support the body for long periods without getting tired.
Keep your hand and arm steady while moving.
Move two or more limbs together (for example, two arms, two legs, or one leg and one arm).
Bend, stretch, twist, or reach out their body.
Be physically active for long periods without getting tired or out of breath.
Focus on one source of sound and ignore others.
Hear sounds and recognize the difference between them.
Use muscles to lift, push, pull, or carry heavy objects.
Use muscles for extended periods without getting tired.
Determine the distance between objects.
Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
React quickly using hands, fingers, or feet.
Add, subtract, multiply, or divide quickly and correctly.
Multitasking different work activities and shifting attention from one task to another.
Heavy lifting up to 40 lbs.
Occasionally exposed to toxic or caustic chemicals.
Occasionally exposed to extreme cold and/or heat (non-weather).
Available to work days, nights, weekends, and holidays.

Nice To Haves

Knowledgeable of all food specs.
Basic interviewing skills.
Basic R&M knowledge.
Basic P&L knowledge.

Responsibilities

Monitor all restaurant operations and conditions to ensure the quality of the product and guest services.
Monitor job performance; food and labor costs, budgets, and sales; labor payroll sheets.
Maintain a positive attitude and professional approach to coworkers and customers.
Demonstrate coaching/counseling skills.
Delegate and follow-up.
Ensure FOH execution of standards.
Prioritize guest relations.
Hold effective pre-shifts.
Complete a line/temp check.
Write a prep list.
Place an order, adhering to pars, through food distribution company (Sysco).
Understand the delivery order error rate.
Train/work closely with the FOH Trainers.
Write schedules for all employees.
Anticipate staffing needs.
Write floor plans for servers.
Utilize Hot Schedules/labor proforma/logbook/templates.
Utilize iControl for sales, item trends, labor, overtime, etc.
Maintain department labor standards.
Open and close store using checklists.
Run an effective wait.
Health inspection compliance, FOH cleanliness/sanitation.
Comply with restroom standards.
Strong MVP and Paytronix knowledge.
Enter all food invoices and import Sysco invoices.
Involved in local store marketing initiatives.
Handle cash transactions, comps, or voids, and amounts of cash in drawers.