Assistant Restaurant Manager

Assistant Restaurant Manager

COMPANY CONFORMANCE STATEMENT:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Reasonable and reliable attendance
• Perform quality work within deadlines with or without direct supervision
• Interact professionally with other employees, customers and/or vendors
• Work effectively as a team contributor on all assignments
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees.

POSITION PURPOSE:

Assist the General Manager in managing the day-to-day operations of the restaurant, hiring, promoting and developing employees to help achieve the mission statement: To Profitably Provide Consistently Good Food and Great Service.

Lead by example to ensure all employees maintain our brand and image standards by having the knowledge, abilities and positive attitude that contribute to the company's success.

ESSENTIAL FUNCTIONS

Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. To request accommodation, please contact Human Resources.

• Act as liaison between back of house employees and the General Manager.
• Work in tandem with team members and provide training and correction as needed.

• Primarily responsible for hiring and staffing the back of house (kitchen crew and drivers).

• Ensure all operational procedures and standards are in place and being utilized correctly in accordance with the operations manual.

• Ensure all service standards are met as outlined in the operations manual.
• Maintain Cleanliness of the restaurant.

• Maintain 85% or higher on audits conducted, including but not limited to, QSC audit, and Safety.

• Complete understanding, support and training of all promotions as communicated by the Marketing department.

• Ensure that each guest receives outstanding customer service by providing a friendly environment which includes greeting and acknowledging each guest, maintaining outstanding standards and having solid product knowledge to answer questions.
• Review sales results daily, weekly and monthly. Coach other management members in achieving higher results.
• Project sales weekly based upon last year, trend and promotions.

• Follow up on all customer service complaints within 48 hours of notification (receipt) of complaint.

• General understanding of profit and loss statements, thorough knowledge of debits, credits and variances to identify potential issues and opportunities.

• Communicate with finance and accounting for assistance as needed, follow-up and respond to Controller's requests regarding monthly P&L and budgets.
• Ensure 100% compliance with cash control procedures and variances.
• Utilize effective scheduling methods to control labor costs.
• Monitor cost of food and sales goals on each shift.

• Achieve the budgeted cash flow for the period, quarter and year for the restaurant by monitoring numbers on each shift.

• Interview and select new employees.

• Provide leadership for employees through effective communications, coaching, training and development.
• Ensure proper staffing of the restaurant for projected sales.
• Plan and assign daily work assignments as needed for peak performance of the location while on duty. Ensure proper completion through follow-up.
• Hold employees accountable to brand and image standards by following company policies and procedures.
• Utilize training to fully develop staff.
• Complete employee paperwork (NOE, I-9, W-4, PCFs) as needed and send to the corporate office weekly.

POSITIONS SUPERVISED

Directly, all back of house crew and delivery drivers. Indirectly, all other restaurant personnel as directed by the General Manager.

POSITION QUALIFICATIONS

• High school graduate or GED, college degree preferred
• 1-2 years related experience, Godfather's Pizza experience a plus.
• May need a food handlers (servesafe) certification
• Proficient computer skills
• Must be at least 18 years of age to operate and clean certain equipment and to drive for the company.
• Must have access to an insured vehicle, have a valid driver's license, be an approved driver under GPI guidelines to deliver or drive for company business.
• Must be available to work a variety of shifts to include opening and closing the restaurant. Availability must also include a variety of days, nights, weekends and holidays to accommodate the needs of the restaurant.
• Must work 55-60% of revenue periods; to include working until 8 pm on Thursday, Friday and Saturday night.
• Must close the restaurant at least one night per week.
• Proven ability to motivate a team, train and develop support staff.
• Motivation, passion and strong work ethic.
• Outstanding relationship building skills.
• Requires knowledge and successful completion of all Informant training for all operational areas of the restaurant to include: Cashier, telephone, bus/dish, dough, maketable, cut station and delivery.
• Pass the Manager Certification exam with a minimum score of 90%.
• Participate in the work of subordinates (perform crew functions) to overcome difficult periods of work.
• Basic math skills required
• Must be able to lift food items weighing up to 50 pounds.

COMPETENCIES

• Accountability - Ability to accept responsibility and