Assistant Restaurant Manager

Perkins•Albert Lea, MN

20d

About The Position

The Assistant Restaurant Manager assists the General Manager with restaurant operations and with achieving planned sales and profit levels by implementing and enforcing company policies, procedures, programs, and performance standards. The role provides direction to restaurant staff to support guest satisfaction, completion of employee duties, and a quality work environment. It also supports restaurant staffing, training, financial controls, food safety, inventory, facility maintenance, and service standards.

Requirements

One to two years of previous experience in a supervisory role; food service industry experience preferred.
High school diploma; some college or a degree preferred.
Effective communication with employees, guests, and vendors in person and by telephone.
Ability to coordinate multiple tasks simultaneously.
Ability to work irregular hours 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 with a high level of mobility and flexibility in the available space.
Ability to fit through openings 30 inches wide.
Ability to carry food trays weighing 20 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to work around heat, steam, smoke, cold, and odors.

Nice To Haves

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

Responsibilities

Assist the General Manager in planning and analyzing restaurant administration, operations, and manpower.
Help achieve planned profit levels while maintaining maximum guest satisfaction.
Ensure proper handling of cash, credit card information, gift cards, and guest-check payments.
Support workforce planning and the development and training of employees, including subordinate managers.
Assist with 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 functions across all restaurant positions.
Ensure menu items are prepared, portioned, and presented according to procedures and standards, while maintaining cleanliness, safety, and sanitation.
Ensure managers and team members monitor food temperatures during hot and cold handling to reduce food-safety risks.
Schedule and staff enough trained employees to meet productivity and service standards.
Manage facilities and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Maintain food and non-food inventory according to company guidelines through proper ordering and efficient usage and yield.
Anticipate, identify, and correct operational breakdowns to support guest satisfaction.
Maintain accurate financial information for payroll, cash and receipts, productivity, food costs, fund security, 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 through 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 coverage.
401(k) retirement savings plan with company match.
Flexible schedule.
Complimentary pancakes and meal discounts.
Employee discount program.
Development Pathway for career growth.
Three college credit hours for completing manager training.