Assistant Manager -Big Red Restaurant

EHPV Management Group; Lincoln (NE); On-site; USD 40,000 - 54,000; Full time

Job summary

Big Red Restaurant & Sports Bar in Lincoln, NE is hiring an Assistant Manager to help oversee front- and back-of-house operations, coordinating planning, training and leadership to achieve objectives in sales, costs, guest service and quality.

The role requires enforcing policies, guiding staff development, scheduling labor, and preparing reports to improve service, food quality and sanitation in a fast-paced environment.

Responsibilities

• Understand and apply all policies, procedures, standards and training programs.
• Ensure guests receive welcoming, friendly and courteous service.
• Maintain food quality, portioning, cooking and serving standards per recipes.
• Schedule labor to meet forecasted activity and control labor costs.
• Prepare reports and schedules in an organized, timely manner.
• Coordinate training activities and staff development.
• Assist with menu planning, purchasing specs and recipe testing.
• Support other managers to ensure smooth operations and guest satisfaction.

Job description

Big Red Restaurant & Sports Bar - 955 O Street, Lincoln, NE - is hiring an Assistant Manager.

Position Summary

The Assistant Manger is responsible for helping oversee front & back of house operations. Specifically, bringing attention to coordinating 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. carried out in accordance with internal policies and procedures.

Essential Duties And Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager Guidelines for approval or review
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Coordinate all training activities for staff and service employees to include the identification and analysis of training needs and the design and implementation of programs
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assist other managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Prepare operational reports and analyses setting forth progress and adverse trends, and making appropriate recommendations
• Perform other work-related duties as assigned