Assistant Manager

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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%.

 

Requirements/Qualifications:

 

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 training checklists.

 

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.

 

Position Detail:

Bar & Dining Staff/Labor Cost:

Productivity cost year end average of 17.5%.

Forecasting and scheduling recommendations.

Hiring recommendations.

Job descriptions.

Training.

Evaluation.

Wage rate increase recommendation.

Termination recommendation.

Wait & bar manual updating.

Checklist updating.

Bar/dining room “culture”.

Bar/dining room communication.

 

Ongoing Operational:

Hosting

Cash control

Accident reports

Point of sale (POS)

Employee time unit (ETU/time clock)

Sanitation and health

Safety

Prevention maintenance planning

Energy conservation

Public Relations

Community Profile

Restaurant tours

 

 
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