Management - Assistant Manager

Romulus Restaurant Group•Meridian, ID

18d

About The Position

The Assistant Manager directs the operation of an assigned IHOP unit and assists the General Manager with its overall direction, coordination, and evaluation. The role supports budgeted sales and profits, guest service, local marketing, human resources, and financial objectives, following current IHOP Standard Operating Procedures and the operations plan. The Assistant Manager supervises craft employees, supports recruitment, training, and retention, maintains supplies and the condition of the premises and equipment, and ensures compliance with safety, sanitation, security, and applicable regulations. The position also involves completing reports and paperwork and carrying out supervisory responsibilities such as assigning work, appraising performance, and addressing employee concerns. The General Manager must be kept 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 before groups of guests or restaurant employees.
Ability to perform basic arithmetic, calculate rates, ratios, and percentages, and draw and interpret bar graphs.
Ability to apply common-sense understanding to 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 perform the essential job duties, with reasonable accommodations where applicable.

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 operations and the guest experience.
Assist with financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics for the assigned unit.
Comply with federal, state, and local regulations applicable to the unit.
Assist with recruiting, training, and retaining employees.
Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies.
Ensure equipment, building structure, and premises are in proper operating condition.
Ensure safety and sanitation practices are maintained according to applicable regulations and standard operating procedures.
Ensure security practices are followed.
Assist in completing required reports and paperwork.
Directly supervise craft employees and assist the General Manager with the overall direction, coordination, and evaluation of the unit.
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.