Assistant Manager

AES Restaurant Group•Vandalia, OH

19d

About The Position

As a Restaurant Assistant Manager at AES Restaurant Group, LLC, you will help guide the team in creating a positive guest experience. You will set the tone for the team when in charge and uphold standards for quality, safety, and cleanliness. Working with the General Manager, you will pursue strong performance in restaurant operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety. You will use company systems and tools, follow government regulations, employment law, food safety and operations policies, and implement accounting controls. AES describes itself as a goal-oriented company where employees can develop their skills. The role requires a reliable vehicle and valid driver’s license, and ServSafe certification or the ability to obtain it. Physical demands include working in warm and cold temperatures, standing for 8–10 hours, lifting up to 50 pounds, climbing ladders for general maintenance, and bending, squatting, twisting, pulling, and reaching.

Requirements

Must have a reliable vehicle and valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
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.
Ability to communicate respectfully and treat others with respect.
Coaching and developing others.
Emotional resilience and patience.
Leadership.
Ability to work in a fast-paced environment and think on your feet.
High standards of integrity and customer satisfaction.
P&L management.
Operations management.
Restaurant management.
Managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach team members.
Use AES systems to run the restaurant effectively on every shift.
Implement restaurant controls, especially cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Work with the General Manager to achieve high performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Use restaurant systems and tools, including the Systems Board and RTI Task Lists.
Follow government regulations, employment law, food safety requirements, and operations policies, and implement accounting controls.