Assistant Manager

Arby's (AES Restaurants)•Brookville, NY

4d•$40,000 - $50,000

About The Position

AES Restaurant Group, LLC is an Arby’s franchisee operating restaurants across 344 locations in 20 states. The Restaurant Assistant Manager helps guide the team in creating a positive guest experience and upholding standards for quality, safety, and cleanliness. The role works with the General Manager to achieve strong restaurant performance across operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety. The Assistant Manager uses restaurant systems and tools, follows government regulations and company policies, and implements accounting controls. AES describes itself as a goal-oriented company where employees can develop their skills.

Requirements

Must have a reliable vehicle and valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
Demonstrated ability or skills in respectful communication, coaching and developing others, emotional resilience, patience, leadership, and working in a fast-paced environment.
Ability to think on your feet and maintain high standards of integrity and customer satisfaction.
Skills in P&L management, operations management, restaurant management, and managing food and labor costs.
Ability to work in warm and cold temperatures.
Ability to stand for 8–10 hours.
Ability to lift up to 50 pounds.
Ability to climb ladders for general maintenance.
Ability to bend, squat, twist, pull, and reach.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach team members.
Use AES systems to run the restaurant effectively each shift.
Implement restaurant controls, particularly for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General Manager to achieve goals 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.
Uphold standards for quality, safety, and cleanliness.