Management - Assistant Manager

Romulus Restaurant Group•Glendale, AZ

13d

About The Position

The Assistant Manager directs the operation of an assigned IHOP restaurant unit and assists the General Manager with overall unit direction, coordination, and evaluation. The role supports budgeted sales and profits, the guest experience, employee development, restaurant marketing and financial objectives, regulatory compliance, and effective daily operations. The Assistant Manager directly supervises craft employees, carries out supervisory responsibilities in accordance with company policies and applicable laws, and keeps the General Manager informed.

Requirements

High school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to speak and read English and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively to groups of guests or restaurant employees.
Ability to perform basic arithmetic, calculate rates, ratios, and percentages, and draw and interpret bar graphs.
Ability to use common-sense reasoning to follow written, oral, or diagrammed instructions and solve problems involving several concrete variables in standardized situations.
A valid driver’s license is necessary to drive a car on company business.
Certification through assigned IHOP training courses.
Ability to meet the physical demands of the position, including regularly standing, walking, and sitting; frequently handling objects or controls, reaching, stooping, kneeling, crouching, or crawling; and regularly lifting or moving up to 10 pounds and occasionally up to 100 pounds.
Required vision abilities include close and distance vision.

Responsibilities

Assist in achieving budgeted sales and profits.
Develop and maintain professional working relationships with IHOP employees and guests.
Implement the Craft Training program for hourly restaurant employees to improve unit operations and the guest experience.
Assist in executing annual financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics for the assigned unit, as defined by current IHOP Standard Operation Procedures and the operations plan.
Comply with applicable federal, state, and local regulations.
Assist with recruiting, training, and retaining employees in accordance with current procedures and the operations plan.
Ensure adequate supplies of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous items.
Ensure equipment, building structure, and premises are in proper operating condition according to federal regulations and company procedures.
Maintain safety and sanitation practices according to applicable regulations and company procedures.
Ensure security practices are followed as defined by company procedures.
Assist with completing required reports and paperwork.
Directly supervise craft employees at the assigned unit and assist the General Manager with unit direction, coordination, and evaluation.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Keep the General Manager informed.
Perform other duties as assigned.