SUMMARY:
It is the responsibility of the Assistant Manager to assist managing operation in an efficient and professional manner to ensure quality service to guests.  Help monitor operation profitability while ensuring all employees maintain the highest of guest service standards.  Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity). 


ESSENTIAL DUTIES AND RESPONSIBILITIES:


 Continually monitor all daily sales, ordering, par levels and costs for outlet.  Complete outlet reports for Food and Beverage Management.Keep all operational expenses within budgetCreate, implement and monitor action plans to maximize revenue.Ability to understand P&L and Food & Beverage cost reportsControl labor expenses based on business levels.Maintain accurate paperwork for comps, inventory levels, scheduling, payroll and employee records.Monitor comp checks and ensure all comp procedures are followed.Control walkouts.Maintain par levels of outlet.Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures.Ensure employees adhere to established policies and procedures.Responsible for counseling all employees and maintain consistency of rule enforcement.Ensure adherence to the Union Contract.Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties.Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.Provide Human Resources with the necessary information to keep personnel files current.Responsible for assisting in staffing and scheduling of all employees.Encourage and motivate employees.Be accessible and available to employees.Consistently demonstrate excellent people skills when dealing with employees and guests.Executing & Training for Service of Excellence by Maintaining Standards.Check guest satisfaction during meal and resolve customer complaints.Ensure a neat, clean and safe working environment in accordance with established health and safety standards.Present needs of the outlet to the General Manager.Complete special projects as requested by Food and Beverage Management.Have working knowledge of the Aloha POS system.
SUPERVISORY RESPONSIBILITIES: The Manager oversees and monitors approximately 35 employees. He/She counsels, guides, coaches and develops Fountain Workers and Bus Persons on a daily basis.

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.
 Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teamsExcellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skillsExcellent interpersonal and communication skills (verbal and written), fluent English and articulateAbility to work efficiently, independently and cohesively, consistently producing quality resultsComputer literate in Microsoft Windows applications required; Spa Soft experience preferred. 
EDUCATION and/or EXPERIENCE:

 Bachelor’s or related degree preferred 2 years’ experience.Minimum age requirement is 21