Assistant Manager

AES Restaurants•Sioux City, IA

13d

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. Guided by the value “Attitude Equals Success,” AES is a goal-oriented company focused on developing employees’ skills. The Restaurant Assistant Manager assists in guiding the team to create a positive guest experience. The role sets the tone for the team while in charge and upholds standards for quality, safety, and cleanliness. Working with the General Manager, the Assistant Manager helps achieve strong operational and financial performance, guest satisfaction, and service results. AES is an Equal Opportunity employer and participates in E-Verify. The company will endeavor to provide reasonable accommodations or modifications for qualified applicants with disabilities unless doing so would impose an undue hardship.

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.
Ability to coach and develop others.
Emotional resilience and patience.
Leadership ability.
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, and restaurant management skills.
Experience or ability in 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 operate the restaurant effectively each shift and every day.
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 strong 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.