Assistant Restaurant Manager

Perkins•Blaine, MN

12d

About The Position

The Assistant Restaurant Manager assists the General Manager with restaurant operations and with achieving planned sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. The role directs restaurant staff and oversees employee duties to support guest satisfaction and a quality work environment. The position includes supporting restaurant staffing, training, food safety, service, inventory, facility maintenance, cash handling, and financial reporting. The Assistant Restaurant Manager attends University of Perkins and completes its coursework, maintains ServSafe certification, and performs or assists with functions across restaurant positions. The role may also involve irregular hours and working under pressure during busy periods.

Requirements

One to two years of previous experience in a supervisory role; preferably in the food service industry.
High school diploma; some college or a degree preferred.
Ability to communicate effectively with employees, guests, and vendors in person and by telephone.
Ability to coordinate multiple tasks simultaneously.
Ability to work irregular hours and under heavy pressure or stress during busy periods.
Ability to stand extensively without breaks and operate a cash register.
Ability to bend, reach, and walk; reach heights of approximately 6 feet and depths of 2.5 to 3 feet; and move within the space provided, including through openings 30 inches wide.
Ability to carry trays of food products weighing 20 pounds for distances up to 30 feet and lift up to 50 pounds.

Nice To Haves

Some college or a degree is preferred.
Previous supervisory experience in the food service industry is preferred.

Responsibilities

Assist the General Manager in planning and analyzing administrative and operations manpower.
Help achieve planned profit levels while ensuring maximum guest satisfaction.
Handle cash, credit card information, gift cards, guest-check payments, and related funds appropriately.
Assist with restaurant manpower planning and the development and training of employees, including subordinate managers.
Support recruitment, interviewing, selection, training, and new-hire orientation.
Attend University of Perkins and successfully complete all coursework.
Achieve and maintain ServSafe certification.
Perform and assist with the functions of all restaurant positions.
Ensure menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures and standards.
Ensure managers and team members monitor food temperatures during hot and cold handling to reduce food-borne illness risk factors.
Schedule and staff enough well-trained, productive employees to meet productivity and service standards.
Manage the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Maintain food and non-food inventory in accordance with company guidelines through correct ordering, efficient usage, and yield application.
Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
Maintain accurate financial data, including payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses; prepare and review financial reports.
Attend scheduled restaurant and regional team meetings and make presentations to peers and management as requested.

Benefits

Educational assistance with DeVry University, including a complimentary laptop; immediate family members are also eligible.
Competitive pay with a Service Award Incentive.
Daily pay through Daily Pay.
Comprehensive health benefits, including medical, dental, and vision.
401(k) retirement savings plan with company match.
Flexible schedule.
All-you-can-eat pancakes and meal discounts.
Employee Discount Program.
Development Pathway to support career growth.
Three college credit hours for completing manager training.