ASSISTANT MANAGER REDLANDS ARBY'S

Assistant Manager

Reports to: Restaurant General Manager

FLSA status type: Non-Exempt Full-Time Hourly

Position overview

An Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure thebest possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in ALL workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.

Job responsibilities

Profitability

• Validate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.

• Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.

• Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.

• Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.

• Follow all cash policies.

Guests

• Work with friendliness and a sense of urgency; greet every guest.

• Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.

• Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.

• Know the market trade area so that decisions can be made relevant to the guests and community need.

Team

• Recruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.

• Organize team meetings, pre shift meetings and safety meetings.

• Demonstrate the guest first behavior. Consistently promote excellent guest service.

• Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.

• Report all complaints immediately and/or employee behavior inconsistent with company policy.

• Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.

• Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.

Operations

• Manage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.

• Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed.

• Trouble-shoot basic equipment maintenance issues.

• Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.

• Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.

• Ensure daily food safety compliance measures and operational standards.

• Communicate with the Restaurant General Manager and support restaurant leaders when necessary.

• Other duties as assigned.

Qualifications and skills

• Must be at least 18 years or older.

• Authorized to work in the United States upon initial hire.

• Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process.

• Able to communicate with co-workers and supervisors effectively verbally and in writing.

• Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.

• Engaged in hands-on leadership with a strong focus on growth and development of people.

• Ability to assess business needs and problem solve independently.

Education and Work Experience

• Required High School Diploma or equivalent.

• Must have 1-2 years of direct food/retail management experience.

• Some experience using a POS system is preferred.

• Required: Serve Safe Certificate

• Required: Driver's license and minimum state required insurance.

Necessary tools and equipment

• Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).

• Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).

• Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.

• POS systems; cash registers, and time keeping equipment.

• Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.

Summary of Benefits

• Medical - United Healthcare and Kaiser

• Voluntary Life Insurance, Dental and Vision - United Healthcare

• Company Paid Life Insurance - United Healthcare

Flexible Spending Accounts - Medical/Dependent Day Care

• Matching 401(K) and Roth retirement savings plans

• Vacation Time - 10 days a year

• Floating Holidays - 3 days a year

• Sick Time - 1 hour for every 30 hours worked, no waiting period - I don't think we need to say frontloaded because essentially that is what we are doing and then we auditing for true-ups later.

• Direct Deposit

• Monthly Operations Bonus

Quarterly Operations Bonus

• Flexible Scheduling