Schuler’s Assistant Manager Job Description
Schuler’s Restaurant and Pub – Marshall, Michigan
Assistant Manager Position Summary: The Assistant Manager embodies the “culture” of the restaurant with a cheerful, task-oriented attitude. S/he must be diplomatic and facilitate the smooth flow of quality food service by anticipating challenges. The
Assistant Manager’s principal functions are to plan, organize and
supervise the work of the service personnel, maintain an established
service productivity cost, with a year-end average of 17.5%.
The Assistant Manager possesses superior
human relations and management skills, manifesting itself in the ability
to proactively train staff members, organize the work load, and direct
the service staff in the capacity of team captain.
The Assistant Manager is accountable to the owner, President, VP/GM, and Restaurant Manager. S/he must work closely in cooperation with the Business Office, Executive Chef, Sales Manager, and kitchen supervisors.
The Assistant Manager possesses superior technical dining room service and sales skills, enhanced by experience. The
Assistant Manager contributes creative force behind service procedure
development, as well as the development and modification of effective
It is clear that in addition to skills and
knowledge of dining room service and sales techniques, acquired as a
result of training, seminars and experience, the Assistant Manager must
possess a true understanding of the desired culture, motivational
techniques, and managerial skills; service presentation of products
which appear to the demands of the local restaurant market; and finally,
a basic awareness of the latest developments in electronic control
equipment and cost controlling techniques.
The Assistant Manager assists in the ordering
and purchasing of service supplies and may recommend equipment relative
to the physical plant and equipment in the bar and dining rooms.
Bar & Dining Staff/Labor Cost:
Productivity cost year end average of 17.5%.
Forecasting and scheduling recommendations.
Wage rate increase recommendation.
Wait & bar manual updating.
Bar/dining room “culture”.
Bar/dining room communication.
Point of sale (POS)
Employee time unit (ETU/time clock)
Sanitation and health
Prevention maintenance planning