Assistant Manager - MI

Qdoba•Flint, MI

61d•$18 - $22

About The Position

The Assistant Manager is responsible for managing restaurant operations, in conjunction with or in the absence of the General Manager. Uses discretion in daily management decisions with accountability for living the Brand Values and helping the brand thrive. Focuses on developing a people and guest-centric culture that consistently delivers excellent guest service and food quality while ensuring compliance with policies, procedures, and regulatory requirements.

Requirements

To remain compliant with state and federal laws, you must be at least 18 years old.
Education: High school diploma or equivalent required.
Experience: Minimum of 2 years QSR experience with at least one year of experience in a leadership position.
Skills/Knowledge/Abilities: Excellent prioritization, interpersonal, problem-solving, and collaboration skills.
Effective verbal and written communication skills; highly motivated and organized.
Can take direction from individuals in higher-level positions.
Demonstrates integrity and ethical behavior.
Comfortable working in a fast-paced environment with proven ability to recruit, hire, coach, train and motivate employees.
Must have a valid driver's license.
Physical Requirements - Ability to lift equipment and cases of product weighing approximately 10-50 lbs. Must be able to speak and hear clearly on the telephone and in person. Must be able to operate a computer, i.e., desktop, tablet, etc.

Responsibilities

Assists the General Manager with new hire recruitment, selection, and training efforts
In conjunction with the General Manager, responsible for the training and development of the restaurant staff; ensuring systems for training employees are fully implemented and followed.
Assigns activities and tasks.
Complies with all state and federal labor laws and regulations.
Manages daily activities to achieve excellence in restaurant operational performance.
Holds restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety requirements to provide a craveable guest experience.
Reviews practices and modifies as needed to continuously improve the guest experience.
Maintains brand image by ensuring restaurant cleanliness, maintenance, and excellent service.
Partners with the General Manager in using management information tools to analyze restaurant operational and financial performance.
Identifies trends and implements action plans for improvement.
Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth.
Considers cost/benefit impact of financial decisions and works to protect the brand.
Monitors costs and adherence to budget and restaurant goals.