Summary:

The Assistant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they may oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the AGM and General Manager.

Primary Responsibilities include:

General

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service during shifts.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and Planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent, high quality of food preparation and service (must be able to support all positions in kitchen if needed).
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.

Guest Service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure dining room, guest wait lines are managed for smooth operation.
• Investigate and resolve complaints concerning food quality and service.

Operation Responsibilities

• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employees is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Personnel

• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the Schmidt’s philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate up-to-date plan of restaurant staffing needs. Prepare schedules and ensure the restaurant is staffed for all shifts

Accountabilities

• Keeps General Manager and AGM fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Schmidt’s policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times provides a favorable image of Schmidt’s.
• Performs other duties and responsibilities as required or requested.

Supervision of others

• 25+ employees per shift
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 45-50 hours).
• Ability to perform all functions at the restaurant level, both front and back of house.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, repetitive hand and wrist motion, and ability to climb stairs.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, tablets, fax machines, copiers, and other office equipment.

Qualifications

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solution to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.
• 3+ years experience in hospitality industry with management
• Must be able to lift 30 lbs. to chest
• Must be on their feet for the duration of shifts
• Must be able to have Microsoft and general knowledge on computers and with office equipment
• Must have reliable transportation
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of report

Benefits 

• Salary starting at $52,000
• Competitive health, dental, vision, life insurance, AFLAC
• 401k with match
• Paid vacation
• Employee meals and food purchase credits