Restaurant Assistant Manager

Pancakes•Chandler, AZ

10d•Onsite

About The Position

The Assistant Manager is the heart of the restaurant, working with the GM to create a positive experience for team members by leading, developing, and inspiring employees to provide our Guests the best possible service. The Manager provides strategic direction and must maintain operations and drive results for the restaurant, through people development, sales, and profit growth. The Manager must ensure the restaurant always delivers the highest quality food with efficient and seamless service while balancing the financial needs of the restaurant.

Requirements

Minimum of 2 years restaurant management experience.
Minimum of High School Diploma or GED required.
Must be 18 years of age or older.
Strong leadership, communication, and organizational skills.
Proficient in a variety of technology systems, including point-of-sales systems and Microsoft Office (Word, Excel, Outlook).
Able to adapt to new systems quickly.
Ability to lift, carry, push, or pull heavy objects up to fifty pounds; kneel, bend, or stoop; ascend or descend stairs; reach and grasp objects.
Proficient in reading and analyzing financial statements (experience with P&Ls, inventory management, food/labor costs, etc.)
Knowledge and skills in staffing and of local labor laws.
Has excellent verbal and written skills.
Ability to accept feedback and willingness to improve based on feedback.
Ability to set goals, create plans, and act on those plans.
Schedule availability to work early mornings, weekends, holidays, and overtime if necessary.

Nice To Haves

Some College preferred.

Responsibilities

Coaches and provides timely job performance feedback to all Employees and Managers.
Ensures the restaurant is a safe and harassment-free environment for all Employees, Guests, and Vendors.
Oversees staffing in the restaurant by posting jobs, conducting interviews, delivering hiring decisions in a timely manner, onboarding new hires, and overseeing new hire training.
Ensures proper procedures are followed in regards to hiring, promoting, and separating.
Creates or approves Management and Employee schedules to ensure proper staffing levels for expected sales volumes.
Mentors and develops a high performing restaurant team.
Ensures all federal, state, and county legal standards that pertain to health, safety, and labor requirements are met.
Maintains the entire facility and all equipment including cleanliness, image, and operability.
Identifies and communicates all maintenance problems to the General Manager.
Maintains food and supply inventories and places daily and weekly orders with vendors.
Oversees food presentation, kitchen procedures, and other food/service-related areas.
Responsible for county health department audit results.
Creates a business plan; performs financial analysis; and controls cash, property, product, and equipment.
Builds sales, controls labor, and controls food costs.
Meets financial targets set by Operations Leadership.