Assistant Manager (DFC)

Damm Fine; Roseville (CA); On-site; USD 34,440 - 37,195; Full time

Job summary

Damm Fine in Roseville, CA is seeking an Assistant Manager to support the daily operations of the restaurant. This role includes directing employees, ensuring compliance with policies, and maintaining a high level of guest satisfaction.

The ideal candidate will be a current student or have a high school diploma, able to work flexible hours, and demonstrate leadership skills. This position involves both administrative and supervisory responsibilities.

Qualifications

• Current student or high school diploma/GED preferred.
• Must be at least 18 years old and fluent in English.
• Flexibility to work nights, weekends, and holidays.

Responsibilities

• Support the Assistant General Manager and General Manager.
• Direct employees and ensure tasks are completed effectively.
• Greet guests and serve food and beverages.

Skills

Leadership

Communication

Organization

Problem-solving

Education

High school diploma or GED

Job description

Job Details

Job Location: Roseville, CA 95678. Salary Range: $25.00 - $27.00 hourly.

Summary

The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner.

Job Expectations

The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance to ensure they comply with company and safety policies, and delegate tasks appropriately.

Duties

• Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
• Abide and enforce the rules and direction given by the Restaurant Management Team and refrains from insubordination
• Communicate to their immediate Supervisor when additional training guidance and practice is needed
• Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity
• Organize shift schedules for Team Members and monitor attendance, tardiness, and time off
• Assign duties to specific Team Members based on role and skill level
• Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
• Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
• Ensure Shift Leaders and Team Members work together with their teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements
• Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.
• Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
• Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• Are performance-oriented and performance driven; understand performance expectations and are aware of performance results
• Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale
• Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues
• Train new and current Team Members
• Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team
• Assist the Assistant General Manager & General Manager as directed
• Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader
• Complete all required administrative duties and daily paperwork including required checklists
• Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team
• Establish an environment of trust to ensure honest, open, and direct communication
• Role model and set a positive example for the entire Team in all aspects of business and personnel practices
• Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize Restaurant costs; properly use all products, supplies, and equipment facilities
• Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed

Qualifications

• Current student or high school diploma/GED preferred
• Must be at least 18 years old and fluent in English
• Certified in all stations and as a Shift Leader following the DHC Training Program
• Flexibility to work nights, weekends, holidays, opening and closing shifts
• Ability to stand for long periods of time and work in a fast-paced environment
• Ability to bend and stoop and lift 50 – 75 lbs comfortably
• Ability to work in close quarters and around heat
• Positive attitude while conducting all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest’s point of view
• Effective communicator with co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills

Transportation & Accessibility

• Must have reliable transportation to work, a driver’s license and proof of insurance
• Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates