Assistant Manager

Bareburger Group•New York, NY

125d•$18 - $20

About The Position

The primary responsibility of the Assistant Manager is to set and achieve the highest standard in all areas of restaurant management which includes ensuring excellent guest service, team development, high quality foods, food safety, store cleanliness, and maximum profitability Assistant General Manager Responsibilities. Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates. Meets restaurant financial objectives by preparing strategic forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks. Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands. Controls purchases and inventory by monitoring negotiated prices and contracts; using preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. Maintains operations by adhering to policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements. Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Adhere to Federal, State and local laws in addition to Company policy (regulate compliance with work authorization/ liquor service/ wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards

Requirements

2 Years+ Restaurant Supervisory experience
Valid NYC Department of Health Food Protection Certificate
Be Polite, Infectiously Enthusiastic, High Energy, Respectful, and Hospitable
Strong leadership skills and the ability to develop future leaders
Previous restaurant/retail management experience in a fast-paced environment
The ability to speak, read, and write at a high level with guests and staff
Exceptional guest service skills
Decision making
Knowledge of POS Systems, Microsoft Office, 3rd Party Delivery Platforms, email
Process Improvement, Strategic Planning, Management Proficiency
Managing Profitability
Quality Focus
Always Smile

Responsibilities

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
Meets restaurant financial objectives by preparing strategic forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory by monitoring negotiated prices and contracts; using preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains operations by adhering to policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Adhere to Federal, State and local laws in addition to Company policy (regulate compliance with work authorization/ liquor service/ wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards