Assistant Manager

• Assist in recruiting, hiring, and onboarding of FOH & BOH Team Members.

• Assist and supervise the training and development of FOH & BOH Team Members.

• Uphold food preparation specifics by ensuring standard operational procedures are followed for consistent delivery of quality food items.

• Communicate, train, and educate Team Members and Shift Leaders on all changes or new procedures, processes, products, promotions, or equipment introduced to the restaurant

• Conduct Succession Planning 1-on-1s with designated Team Members.

• Ensure Team Members comply with all established standards, including personal safety, food safety, sanitation, personal hygiene, appearance, and uniform.

• Manage daily operations of a restaurant shift.

• Increase sales by ensuring guest satisfaction and prompt problem resolution.

• Ensure food quality and availability.

• Maintain cleanliness, organization, and stocking in all areas of the restaurant.

• Assist in the development of Team Members

• Maintain and build sales.

• Conducting and managing inventory.

• Placing food orders and processing invoices.

• Track and manage labor and food costs to meet restaurant goals.

• Assist in the preparation of work schedules for Team Members.

• Manage daily operations of opening, closing and mid shifts.

• Maintain restaurant equipment in working order and request service or repair for issues.

• Directly responsible for maintaining food safety, personal safety, and sanitation standards for the restaurant according to health department regulations and company standards.

• Comply with and maintain personal hygiene, appearance, and uniform standards for all Team Members.

• Monitor adherence to all applicable labor laws.

• Other projects/duties as assigned by the Restaurant General Manager.

• This job operates in a kitchen environment housed with equipment such as a char broiler, flat grill, slicer, and chef’s knives. The Team Member is frequently exposed to heat, steam, fire, and noise.