Assistant Manager/Crew Chief/ Shift Manager

FLIP 3064 INC DBA IHOP #3064; Michigan City (IN); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading restaurant franchise is seeking a unit manager to oversee operations, enhance guest experiences, and ensure compliance with health and safety standards. The role involves training staff, managing budgets, and maintaining high food quality. Ideal candidates will have strong communication skills and relevant experience in the food service industry.

Qualifications

• 1-4 years of related experience or equivalent education required.
• Proficient in English for reports and presentations.

Responsibilities

• Assist in achieving budgeted sales and profit.
• Manage guest relations and ensure a high-quality guest experience.
• Supervise craft employees and assist the General Manager.

Skills

Communication

Problem Solving

Education

High School Diploma or GED

Job description

Job Description

Description: The job descriptions are based on the Standard Operating Procedures of the International House of Pancakes, Inc. (IHOP Corporation) and are utilized by this franchise organization.

• All references to “The Company” refer to the independent Franchise Corporation.

Summary

Directs the operation of an assigned unit by performing the following duties.

Essential Duties and Responsibilities

• Assist in achieving budgeted sales and profit.
• Develop and maintain professional relationships with IHOP craft employees, corporate and regional staff, and customers.
• Conduct operations training for craft employees to improve unit operations and guest experience.
• Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), and Health Department Inspections (HDI) as per IHOP SOP.
• Manage guest relations to ensure a high-quality guest experience, including handling complaints professionally and timely.
• Implement annual financial, marketing, customer service, and HR objectives as outlined in SOP and operations plan.
• Manage restaurant floor to maintain customer contact, handle complaints, and ensure comment cards are used and acted upon.
• Comply with all relevant federal, state, and local regulations.
• Assist in recruitment, training, coaching, and retention of staff, documenting performance issues and enforcing policies on discrimination and harassment.
• Ensure food quality, presentation, and temperature standards are met according to SOP.
• Maintain adequate supplies and proper operational condition of equipment and premises.
• Ensure sanitation and safety practices are followed, including proper food storage, hygiene, and accident prevention.
• Maintain security practices, including locking doors and controlling guest checks.
• Support national and local promotions, including proper use of POS materials and menu maintenance.
• Complete all required reports and paperwork accurately and promptly.
• Perform other duties as assigned.

Supervisory Responsibilities

Supervise craft employees directly, assist the General Manager in overall unit management, including hiring, training, performance appraisal, and addressing customer complaints, while keeping the GM informed.

Qualifications

To perform this job successfully, an individual must meet the following requirements:

Education and Experience

• High School Diploma or GED; 1-4 years of related experience or equivalent education and experience.

Language Skills

• Proficient in speaking, reading, and interpreting English; capable of writing reports and speaking before groups.

Mathematical Skills

• Ability to perform basic math operations and interpret data through graphs.

Reasoning Ability

• Apply common sense and problem-solving skills to standard situations.

Certificates and Licenses

• Valid driver’s license, proof of insurance, IHOP training certifications, and necessary permits/licenses.

Physical Demands

Requires standing, walking, talking, and hearing regularly; frequent use of hands; lifting up to 25 pounds regularly and up to 100 pounds occasionally; specific vision abilities needed.

Work Environment

Exposure to fumes, chemicals, moving parts, and varying temperatures; noise level moderate; employees must be at least 18 to operate kitchen equipment.