ASSISTANT MANAGER

Bandana's BBQ•Arnold, MO

4d•$50,000 - $60,000•Onsite

About The Position

The Assistant Manager supports the operation of a Bandana’s Bar-B-Q restaurant and helps deliver the company’s mission of treating every guest as if they are a guest in their home. The role supports consistent restaurant operations, guest loyalty, high-quality food and service, employee development, and an ethical, positive work environment. The Assistant Manager may run a shift in the absence of the General Manager, Associate General Manager, or Kitchen Manager. Responsibilities span food production, guest satisfaction, sanitation and safety, administration, human resources, training, and personal development. The role includes ensuring food is prepared to recipe and presented attractively; supporting guest experiences across dine-in, carry-out, and catering; maintaining cleanliness and safe equipment; completing shift paperwork and supporting cash control, inventory, sales forecasting, and cost awareness; assisting with staffing and employee records; and helping train and develop employees. The company provides a four-week training program conducted in St. Louis.

Requirements

Two years of experience as a Restaurant Manager, with experience in all areas of restaurant operations, management, and administration.
Knowledge of guest service, food handling, sanitation, and the restaurant industry generally.
ServSafe certification.
Valid driver’s license.
Basic computer skills.
Motivational, listening, coaching, leadership, and communication skills.
Results orientation and financial understanding of restaurant operations.
Ability to read, write, and perform mathematical calculations, typically obtained through completion of high school.

Responsibilities

Ensure menu items are prepared according to recipes and presented attractively; follow serving guidelines, carryover procedures, production systems, and opening and closing procedures.
Forecast food production; maintain knowledge of recipes, products, production procedures, and timing; strip coolers; and correctly receive and store products to protect quality and freshness.
Support guest satisfaction and help increase guest counts and sales; run a shift when the General Manager, Associate General Manager, or Kitchen Manager is absent.
Create a convenient and positive guest experience for dine-in, carry-out, and catering; ensure catering and take-out guidelines are followed.
Keep employees focused on the guest experience, interact with guests about their dining experience, respond to guest needs and complaints, and model warm, attentive service.
Ensure guests are acknowledged when entering and leaving the restaurant and maintain visible management presence during meal periods.
Maintain Health Department and company sanitation policies; communicate standards to employees; maintain cleanliness inside and outside; and keep equipment in proper operating condition.
Follow the Company Safety Program and ensure OSHA standards are practiced; respond calmly to emergencies and assist guests and employees during emergencies.
Complete daily shift paperwork, follow cash-control guidelines, support improvement against Shopper's Report scores, and participate in accurate physical inventory of food and non-food items.
Comply with corporate, government, and insurance reporting procedures; forecast sales and communicate forecasts to relevant levels; and remain aware of food costs, labor costs, and operating expenses.
Assist with recruiting to meet staffing needs; comply with applicable employment laws and company regulations; report personnel information promptly; maintain orderly hourly employee records; and monitor hourly employees’ days off.
Foster a caring work environment, use motivational management techniques, support staff morale, and work to improve employee attitudes when needed.
Train catering staff and assist with training new hires, using available resources; participate in weekly management meetings; and provide input on hourly employee performance reviews.
Support company disciplinary procedures and complete termination reports promptly; maintain knowledge of exit interviews.
Maintain professional conduct, promote Bandana’s Bar-B-Q when appropriate, act in the company’s best interest, comply with applicable laws, and demonstrate the company’s ethical standards.
Complete the company’s four-week training program in St. Louis.