Assistant Restaurant Manager

Perkins•Blaine, MN

12d

About The Position

As an Assistant Restaurant Manager, you assist 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. You provide direction to restaurant staff to support guest satisfaction, effective execution of employee duties, and a quality work environment. The role involves staffing and training, financial and inventory oversight, food safety, facility and equipment management, and performing or assisting with functions across restaurant positions. You attend University of Perkins and complete its coursework, and obtain and maintain ServSafe certification.

Requirements

One to two years of previous experience in a supervisory role; food service experience preferred.
High school diploma; some college or a degree preferred.
Effectively communicate with employees, guests, and vendors in person and by telephone.
Coordinate multiple tasks simultaneously.
Meet the stated physical and work-environment requirements, including standing for extended periods, handling food trays weighing up to 20 pounds, and lifting up to 50 pounds.
Work irregular hours under heavy pressure or stress during busy times.

Nice To Haves

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

Responsibilities

Assist the General Manager in planning and analyzing administration, operations, and manpower.
Achieve planned profit levels while ensuring maximum guest satisfaction.
Ensure proper handling of cash, credit card information, gift cards, and guest-check payments.
Assist with restaurant manpower planning and ensure sufficient development and training for employees, including subordinate managers.
Assist the General Manager with recruitment, interviewing and selection, training, and new-hire orientation.
Attend University of Perkins and successfully complete all coursework.
Obtain and maintain ServSafe certification.
Perform and assist with functions for all positions in the restaurant.
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.
Ensure productivity and service standards through adequate scheduling and staffing of trained, productive employees.
Manage the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Maintain food and non-food inventory levels 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 region 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 Service Award Incentive.
Daily Pay access for getting paid daily.
Comprehensive health benefits, including medical, dental, and vision coverage.
401(k) retirement savings plan with company match.
Flexible schedule.
Pancakes and meal discounts.
Employee discount program.
Development Pathway for career growth.
Three college credit hours for completing manager training.