Assistant Manager

AES Restaurant Group•Sidney, OH

19d

About The Position

AES Restaurant Group, LLC is a franchisee of Arby’s operating restaurants across 344 locations in 20 states. The company is guided by the belief that “Attitude Equals Success.” As a Restaurant Assistant Manager, you assist in guiding the team to create a positive guest experience. You set the tone for the team when in charge and uphold quality, safety, and cleanliness standards. You work with the General Manager to achieve strong results in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety. The role uses company systems and tools, follows government regulations and employment law, complies with food safety and operations policies, and implements accounting controls. AES describes itself as a goal-oriented company where employees can develop their skills.

Requirements

Have a reliable vehicle and a valid driver’s license.
Be ServSafe certified or capable of obtaining certification.
Be able to work in warm and cold temperatures.
Be able to stand for 8–10 hours.
Be able to lift up to 50 pounds.
Be able to climb ladders for general maintenance.
Be able to bend, squat, twist, pull, and reach.
Communicate respectfully and treat others with respect.
Demonstrate coaching and developing skills, emotional resilience, patience, leadership, and integrity.
Be able to work in a fast-paced environment and think on your feet.
Maintain high standards for customer satisfaction.
Have skills in profit and loss management, operations management, restaurant management, and managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach team members.
Use AES systems to operate the restaurant effectively each shift and day.
Implement restaurant controls, especially cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General Manager to achieve performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Use systems and tools, including the Systems Board and RTI Task Lists.
Follow government regulations, employment law, food safety requirements, and operations policies.
Implement accounting controls.