Assistant Manager

Whataburger; Palestine (TX); In loco; USD 52.000 - 76.000; Tempo pieno

Descrizione del lavoro

DKT Investments seeks a Restaurant Manager to lead high-performing teams, coach staff, and ensure delivery of a consistent guest experience. You will report to the Operating Partner and align with local leadership on staffing, scheduling, training, and resource allocation.

You’ll drive adherence to procedures, manage budget considerations, and empower Team Leaders and Team Members to excel. A background in restaurant leadership and strong communication are required.

Competenze

• Minimum 18 years of age.
• High school diploma or GED or equivalent work experience.
• 1–3 years of restaurant experience; leadership experience preferred.
• Ability to communicate, influence, and negotiate with staff; motivate teams.
• Ability to work in a team; supervise and coach.
• Basic knowledge of MS Office and restaurant systems.
• Understanding of budgeting concepts and procedures.
• Ability to delegate tasks and manage performance reviews.
• Food Safety Certification and Food Handler's Certification preferred.

Mansioni

• Lead and coach restaurant staff to deliver the DKT experience.
• Foster a high performing team environment and open communication.
• Coordinate scheduling, training, and supervision of Team Leaders and Team Members.
• Ensure adherence to operating procedures to drive operational excellence.
• Support Operating Partners and local leadership on financial planning and resource needs.

Conoscenze

Communication

Team leadership

Negotiation

Staff motivation

Scheduling

Formazione

High school diploma/GED

Strumenti

MS Office Suite

POS systems

Descrizione del lavoro

DKT Investments: Who we are

People make the difference at DKT—Family Members take pride in their work, take care of each other, and love serving our customers. At DKT, you will work for a brand and legacy that fills you with pride, on a team that cares about helping you learn and grow, and belong to a family that loves winning together. Join the DKT Family and we’ll work together to instill values and skills that will serve you well no matter where your journey leads you.

Restaurant High Performing Teams: How we deliver Family Member Experience, Operations Excellence, and Customer Experience

Restaurant High Performing Teams, (RHPT), are groups of Family Members who share a common vision, goal, and approach to work. They collaborate, challenge, and hold each other accountable to deliver the DKT experience to each other and our customers using the six Restaurant High Performing Team Characteristics; Coaching, Communication, Engagement, Empowerment, Recruiting, and Rewards and Recognition.

Restaurant Manager: How you bring value

At DKT, our managers are leaders who deliver the DKT experience to both our Family Members and customers. Managers report to the Operating Partner. They foster a High Performing Team environment by coaching during shifts, creating a safe space for communication, and engaging and understanding Family Members’ specific work needs. Managers make and encourage decisions to be made by the right role to provide efficiency, timely customer support, and improved resourcing. Managers ensure that DKT operating procedures are being followed to drive operational excellence. Managers support Operating Partners and local area leadership in managing the restaurant with a variety of tasks such as financial planning, scheduling, recruiting, and training and supervision of Team Leaders and Team Members.

REQUIREMENTS: Typical minimum requirements to perform the job

AGE

• Must be at least 18 years of age

Education

• High school diploma/GED or equivalent work experience

Experience and Demonstrated Behaviors

• 1-3 years’ experience in the restaurant industry preferred
• Previous experience in a restaurant leadership position preferred
• Demonstrated basic to intermediate level of ability to communicate, influence, and negotiate decisions while motivating assigned staff
• Demonstrated ability to work in a team environment
• Demonstrated ability to observe and coach
• Demonstrated ability to encourage open communication
• Demonstrated ability to engage others in a team environment
• Demonstrated ability to empower team members
• Demonstrated ability to recognize and reward positive contributions by team members

Knowledge, Skills, and Abilities

• Proficiency in MS Office Word, Excel, Outlook, and PowerPoint preferred.
• Basic to intermediate knowledge of back-of-house systems, point-of-sale systems, restaurant operating systems, and the Internet.
• Basic to intermediate knowledge of the organization and its functions.
• Basic to intermediate knowledge of working practices, procedures, and techniques.
• Basic to intermediate understanding of budgetary concepts and procedures.
• Basic ability to delegate tasks and get work done through others.
• Basic understanding of the performance review process.
• Ability to prepare and present ideas and recommendations to colleagues and managers with ample notice and preparation.

Professional Certifications

• Food Safety Certification (may vary based on city, county, and state requirements).
• Food Handler’s Certification

Working Conditions/Travel Requirements

• Must be able to report to work in a timely manner as required by operational/business needs.
• Must be able to work a full-time schedule and be able to work all shifts based on the operational needs of the restaurant.
• Must be able to travel occasionally, both locally and long distances (including air travel) to work sites, meeting sites, and other locations
• Must be able to work overtime if required based on the operational need of the restaurant.
• Must possess a valid driver’s license, submit to releasing a Motor Vehicle Record that adheres to the Whataburger standards, and maintain current automobile liability at minimum levels in their state of residence

Physical Requirements

• Must be able to lift up to 50 lbs.
• Must be able to stand during the entire shift. Ability to reach, bend, stoop, lift, shake, stir, pour, carry, and push
• Must be able to read (orders on tickets, menu board, receipts, etc.)
• Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood, and produce items
• Frequent washing of hands
• Must be able to use computers, telephones, and office equipment