Assistant Manager (DFC)

DAMM FINE•Visalia, CA

17h•$25 - $27•Onsite

About The Position

The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately.

Requirements

Must be at least 18 years old
Fluent in English
Certified in all stations and as a Shift Leader following the DHC Training Program
Flexibility to work nights, weekends, holidays, opening and closing shifts
Ability to stand for long periods of time and work in a fast-paced environment
Ability to bend and stoop and lift 50 – 75 lbs comfortably
Ability to work in close quarters and around heat
Positive attitude while conducting all duties
Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest’s point of view
Effective communicator with co-workers and the Restaurant Management Team
Excellent organization, planning, time management, delegation, and problem-solving skills
Must have reliable transportation to work, a driver’s license and proof of insurance
Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates

Nice To Haves

Current student or high school diploma/GED preferred

Responsibilities

Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination
Communicate to their immediate Supervisor when additional training guidance and practice is needed
Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity
Organize shift schedules for Team Members and monitor attendance, tardiness, and time off
Assign duties to specific Team Members based on role and skill level
Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.
Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale
Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues
Train new and current Team Members
Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team
Assist the Assistant General Manager & General Manager as directed
Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader
Complete all required administrative duties and daily paperwork including required checklists
Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team
Establish an environment of trust to ensure honest, open, and direct communication
Role model and set a positive example for the entire Team in all aspects of business and personnel practices
Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities
Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed