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SUMMARY
The Assistant Manager assists the management team in limited direction
and/or supervision of employees and the food and beverage service activities of
Zepeddie’s in accordance with company guidelines regarding operating
procedures, sales, profitability, and guest and employee relations. Under the
direction of the General Manager, he/she is responsible for working with other
managers and team members to build and increase sales over the previous year's
sales and maintain profitability, while ensuring employee and guest
satisfaction.
The Assistant Manager must perform duties in compliance with all
applicable sanitation, health, alcohol service and personal hygiene standards.
He/she is responsible for supervision of the appropriate use of restaurant
supplies and equipment to minimize loss, waste, and fraud.
The Assistant Manager must be able to utilize his or her own experience and
knowledge of the company concept to uphold the company's integrity as well as
promote the company status within the community.
DUTIES AND RESPONSIBILITIES
To perform this job successfully,
an individual must be able to perform each essential duty satisfactorily. The
duties and responsibilities of this position include but are not limited to
those listed below. Other duties may be assigned as needed to accommodate the
smooth flow of operations within the company:
1. Under
the direction of the General Manager, ensure that the restaurant is functional
and meets all Zepeddie’s quality standards daily, to include, but not limited
to cleanliness, guest service and execution of food and beverage service.
2. Provides
appropriate leadership, training, and supervision to hourly employees.
Effectively
supervises shifts daily in absence of General or Restaurant Manager. Reports
on operations and employee relation issues to the General Manager.
Ensure
Standard Operating Procedures (SOP) are followed in the Back of the House and
Food Procedures, guest safety, employee safety, food handling, receiving
and storage procedures.
Observe
quality of food preparation, food appearance and cleanliness and
sanitation of production and service areas, equipment, and employee
appearance.
Ensure
Standard Operating Procedures (SOP) are followed by supervising all Front of
House employees to ensure execution of service standards, guest safety and
satisfaction and employee motivation, retention, and positive morale.
7.
Ensure the safe service of alcoholic beverages. Monitor FOH employees
for responsible service guidelines. Monitor guests for signs of intoxication.
Prohibit anyone under the influence from driving and provide alternate means of
transportation.
8.
Assist in the training activities for employees and MIT’s.
Accurately
complete assigned administrative and operational reports as assigned by
General Manager.
Assist
with inventories, ordering and receiving and completion of accurate prep
sheets when assigned.
Responsible
for cash or funds generated from all sales transactions and/or payments;
responsible for reconciliation, recording and control of cash and other tenders.
Develop guest relationships and monitor guest
satisfaction. Conduct regular table visits and identify new guests.
Respond to guest relation issues and complaints in a timely and positive
manner. Evaluate and execute opportunities to improve guest relations with
new and regular customers.
Ensure
the safe operation of equipment and working conditions to prevent hazards
and/or accidents, Report equipment repair and maintenance issues to
General Manager.
Utilize
basic functions and programming functions of the restaurant's computer and
POS (Point of Sale) System.
Comply
with established sanitation standards, personal hygiene, and health
standards. Ensure the restaurant passes all health and safety inspections.
Must
maintain skills necessary to safely and efficiently operate restaurant
equipment and machines used in the performance of this job.
Perform
restaurant functions as business dictates such as food preparation,
delivery of food and beverages to guests or operating POS system.
SUPERVISORY RESPONSIBILITES
1.
Under the direction of the General Manager, assist in
supervision of 20 to 40 hourly employees. Carries out
supervisory responsibilities in accordance with the Zepeddie’s policies and
applicable employment laws. Responsibilities may include training employees,
planning, assigning, and supervising work responsibilities, and following up
with the General Manager.
2.
Acts as mentor in directing subordinate employees with
advice or solutions to difficult problems in areas such as job performance, employee motivation, and maintaining the concept.
3.
Ensure staff meets and executes service
standards and best practices. Conduct accurate performance reviews.
QUALIFICATIONS AND REQUIREMENTS
Experience in
restaurant, retail, food service or the hospitality industry is required.
The requirements
listed are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
1.
Supports the Mission, Vision, Values and
Culture of Zepeddie’s.
2.
Must exemplify a high level of
professionalism and act as a role model for co-workers through maintaining a
reputation that is beyond reproach and by personally adhering to company
policies and procedures.
3.
Must be able to work in an environment free
of direct supervision in the absence of the General Manager; must be a
self-starter, organized, and multi-task oriented.
4.
Must be able to plan, assign, and supervise
work.
5.
Must possess strong analytical and problem-solving
skills to include collecting and analyzing data resulting in fiscally
responsible decisions.
6.
Maintains positive employee relations
through effective communication, coaching, training, and development.
Effectively rewards and disciplines employees. Develops trust and credibility.
7.
Uses tactful and appropriate communication
with employees or guests regarding reported complaints, problems, and concerns.
Addresses complaints and resolve problems in a timely and effective manner.
8.
Ensures compliance with company standards
for safety and sanitation, organization, quality, timeliness, cost control and
waste reduction.
9.
Creates an atmosphere which allows for the
respect and well-being of all coworkers and guests in a safe, secure
environment.
10. Assesses and/or corrects unsafe working conditions, equipment repair and
maintenance needs.
11. Maintains confidentiality of all proprietary Zepeddie’s operations, programs,
and material information.
12.
Maintains quality assurance and compliance
with all regulatory requirements.
13. Ensures compliance with current laws and policies to provide a work
environment free from sexual harassment and all illegal and discriminatory
behavior.
14.
Creates a harmonious work environment for
all employees.
15. Uses tactful, appropriate communications towards direct reports, vendors,
and guests.
16.
Completes requirements for training,
acceptable attendance, uniform, and dress codes including personal hygiene, and
other work duties as assigned.
17.
Utilizes effective time management; reports
to work on time and completes assigned duties within designated time frames.
18.
Uses good judgment and integrity in decision
making; Makes clear, consistent, and transparent decisions; Able to identify
relevant from irrelevant information and make timely decisions.
19.
Must exhibit effective leadership skills,
motivate others, demonstrate a high level of business acumen and develop trust
and credibility with co-workers and subordinate employees and peers. Must exhibit honest and ethical behavior and
expect same from others.
20.
Must demonstrate effective oral and written
communication skills and actively listen; must clearly and effectively share
information.
21.
Weekend and evening work will be necessary.
22.
Must have reliable transportation.
EDUCATION / TRAINING / CERTIFICATIONS
1.
A high school diploma or equivalent
preferred.
2.
Must be at least 21 years of age and provide
a current and legal form of identification to verify age.
3.
Must complete TIPS training and
certification.
4.
Must attend orientation and agree to
policies and procedures as outlined in the Zepeddie’s Employee Handbook.
5.
Must successfully complete assigned Training
Program.
6.
Must obtain ServSafe food sanitation
certification, food handler’s permit and alcohol service permit as required by
federal, state, or local regulations.
PHYSICAL / COGNITIVE / VERBALSKILLS
The Assistant Manager must have the ability
to effectively communicate in the English language, to be able to supervise
staff and provide information to the guests. He/she must have proficient
reading and writing skills. He/she must have the ability to read and comprehend
simple instructions, short correspondence, and memos and the ability to write
simple correspondence. He/she must be able to calculate figures and amounts
such as discounts, as well as the ability to apply concepts of basic
mathematics.
The employee must have
the ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull
items weighing 50 pounds or less. The employee must regularly lift and/or move
up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally
lift and/or move up to 50 pounds; Manual dexterity, the ability to talk and
hear and the ability to follow written and oral instructions and procedures are required.
The employee is frequently required to taste or smell. Reasonable accommodation
may be made to enable individuals with disabilities to perform the essential
functions of this position.
WORK ENVIRONMENT
The work environment
characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. While
performing the duties of this job, the employee regularly works near moving
mechanical parts and is regularly exposed to fumes or airborne particles and
extreme heat. The employee is frequently exposed to wet and/or humid conditions
and toxic or caustic chemicals. The employee occasionally works in outside
weather conditions and is occasionally exposed to extreme cold and risk of
electrical shock. The noise level in the work environment is usually loud.
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