Assistant Manager - High Point, NC

Slim Chickens•High Point, NC

4d•Onsite

About The Position

The Assistant Manager is the General Manager’s second-in-command and a key leader in the restaurant’s success. This role owns the restaurant’s P&L and labor results, leads and develops management and hourly teams, and makes final hiring and termination decisions for the restaurant team. When the General Manager is absent, the Assistant Manager is the highest-ranking member of the management team. The position is designed to prepare high-performing leaders for promotion to General Manager. The Assistant Manager oversees daily restaurant operations, maintaining company standards for food quality, service and sanitation; supervises managers and team members; manages inventory, cash reconciliation, records, compliance, inspections and audits; and acts to meet financial targets through sales, labor and food-cost management. The role also recruits and hires team members, develops and evaluates staff, addresses performance and personnel matters, schedules the team, communicates with restaurant stakeholders, and supports leadership development. Work takes place in a fast-paced restaurant environment. The position involves extended standing and walking, frequent bending, reaching and lifting up to 50 pounds, and working around hot cooking equipment, cold storage and cleaning chemicals. Occasional travel to nearby restaurants may be required for training or to support new restaurant openings.

Requirements

High school diploma or GED equivalent.
ServSafe Manager certification, or ability to obtain it within 60 days of hire.
Willingness to work a flexible schedule, including nights, weekends, holidays and extended hours.
Ability to read, write and communicate verbally well.
Proficient math skills and comfort with numbers.
Proficient computer skills, including POS and scheduling systems.
Mature, professional demeanor and appearance.
Friendly, outgoing personality with a positive, self-disciplined attitude.
Ability to stand and walk for extended periods and frequently bend, reach and lift up to 50 pounds.
Ability to work around hot cooking equipment, cold storage and cleaning chemicals.
Ability to communicate tactfully and courteously with guests and to direct and supervise team members.

Nice To Haves

Two or more years of restaurant management experience.

Responsibilities

Oversee day-to-day restaurant operations and ensure company standards for food quality, service and sanitation are met.
Manage and supervise Assistant Managers, Assistant General Managers, Shift Leaders and hourly team members; assign and direct daily work.
Order restaurant inventory, maintain appropriate product levels and minimize waste.
Reconcile cash registers and deposits and investigate cash variances.
Maintain required records and ensure compliance with company policies, procedures, standards, specifications, and applicable state and federal laws.
Prepare for health inspections and internal audits and correct any findings.
Own restaurant P&L results and labor targets, and create action plans to meet or exceed them.
Track daily sales, labor and food cost against targets and take action during shifts to stay on plan.
Manage labor to budget through scheduling, deployment and overtime control.
Control waste, comps and voids through proper procedures and team accountability.
Recruit, interview, select and hire quality team members for all positions, making final hiring decisions.
Lead, coach and develop Assistant Managers and Assistant General Managers.
Conduct orientation and training for Shift Leaders and hourly team members.
Conduct regular performance reviews and provide ongoing feedback, coaching and counseling.
Make final decisions on counseling, disciplinary action and termination for the restaurant team in partnership with Human Resources.
Recommend promotions, advancement or other status changes to the General Manager.
Build and adjust weekly schedules to cover shifts within labor targets and approve overtime when necessary.
Communicate effectively with restaurant staff, guests, vendors and the community; conduct meetings as directed by the General Manager.
Follow the General Manager’s direction, accomplish assigned objectives, review objectives with staff, delegate tasks and resolve team member concerns.
Participate in leadership development and take on expanded responsibilities in preparation for promotion to General Manager.
Stay current with Slim Chickens’ operating systems and support their quality, security, office environment, company policy and safety objectives.
Perform other duties as necessary in support of business objectives.