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betterteam

Assistant Manager

City Barbeque
Sandy Springs, USA
Full-time
Mid
Onsite
USD 20-23 hourly / hour
Discovered 1 months ago

Full Job Posting

  • He/she creates a culture in the restaurant that is exciting, optimistic, and rewarding while building sales and managing profitability.
  • In addition to leading shift operations, he/she is charged with supporting the General Manager by holding additional management responsibilities that include but are not limited to:
  • Leads team on shift to deliver great service and sales mechanics; always epitomizing company values.
  • Manages food production levels and waste on shift.
  • Manages labor hours for a shift within budget.
  • Ensures quality control and food safety systems are executed for shift and the product is correct.
  • Managing Front of House teammate work-group/work area, including facility needs, staffing levels, FOH-affected rollouts, and writing/delivering FOH performance reviews.
  • Daily administrative duties including sales reporting, performing inventory counts, proper cash handling, etc.
  • Successfully communicates company changes/focus to the team.
  • Recruiting and training the next generation of leaders, guiding them to be promoted, and empowering them to have a successful career.
  • Managing new hire onboarding including required paperwork compliance and execution of position training program.
  • Writing schedules that meet the needs of the business so that a great guest experience is delivered while maintaining financial responsibility.
  • Coordinating HR/Payroll functions at the joint level, including ensuring that employees are paid properly, status changes are submitted and teammates receive appropriate benefits.
  • Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
  • Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
  • Move 50 lbs. for distances of up to 10 ft.
  • Understand and respond to team members’ and guests’ requests in a loud environment.
  • Perform basic math and understand finances and cost management.
  • High school equivalency required; college coursework preferred.
  • Previous supervisory and hospitality industry experience preferred.
  • Proficient communication in English (verbal and in writing).
  • Minimum 21 years of age.
  • Proven track record of success as a restaurant manager.

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