Assistant Manager

Summary of PositionWe are seeking a dynamic and energetic Manager to lead our team in delivering exceptional food service experiences. You will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Our franchise consists of four locations in the Phoenix metro area so job position location could vary and can be discussed at the interview (Laveen, Maricopa, and Ahwatukee areas).Duties & ResponsibilitiesUnderstand completely all policies, procedures, standards, specifications, guidelines and training programs of the Native Grill and Wings Restaurant. This will include, but is not limited to, the employee handbooks, uniform policy, Native Grill and Wings Operations Manuals and Native Grill and Wings Menu Specification Manuals. You will be notified of policy changes and updates and it is expected that you will put all in place.Oversee daily restaurant operations by performing inspections to maintain sanitation standards, to meet health department specifications and to provide instruction to staff as needed.Notify the General Manager of maintenance needs and arrange for repairs as directed.Develop and maintain an effective restaurant staff through the selection, training, compensation, motivation, termination and review of employees.Establish and control the weekly work schedule of employees. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met.Maintain sufficient inventory of all food, beverage items and related supplies in computer and order as needed.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Review the general business climate for the restaurant and adjust staff and inventories as needed.Develop and maintain a program for sound employee relations with staff at all levels of the organization.Provide guidance and direction to employees to assist in their professional and managerial development.Facilitate employee meetings as well as attend management meetings to stay current with restaurant issues.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Make employment and termination decisions consistent with General Manager guidelines for approval or review.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Maintain employee files with all necessary paperwork, government reporting requirements and other documentation as required by state, federal, county and municipal regulations, and as required by the restaurant’s policies and procedures.Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Circulate through the restaurant to ensure smooth operations, delegating duties, and insuring completion of all sidework.Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.Fill in where needed to ensure guest service standards and efficient operations.Resolve customer and/or employee problems or complaints in a diplomatic and timely manner.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Develop, plan and implement restaurant marketing, advertising and promotional activities and campaigns with corporate approval.Provide advice, assistance and suggestions to the General Manager as needed and perform other duties as assigned.Skills and QualificationsMust be 21 years of age or older.Have knowledge of service and food and beverage, generally involving at least one year of front-of-the-house operations and/or assistant management positions.Possess excellent basic math skills and have the ability to operate a POS system.Be able to reach, bend, stoop and frequently lift up to 50 pounds.Be able to work in a standing position for long periods of time (up to 5 hours).Have the stamina to work 45-50 hours per week.Be able to communicate clearly and effectively in the predominant language(s) of our guests.Computer literacy and keyboard skillsExcellent teamwork, communication, and time management skills.Education and TrainingHigh School Diploma or EquivalentServSafe Certification Required by start dateALIC management liquor certification required within 30 days of start date