Assistant Restaurant Manager

Perkins Restaurant & Bakery; Grand Forks (ND); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic team at a renowned restaurant where every day is an opportunity to create memorable dining experiences. As a vital support to the General Manager, you'll oversee operations, ensuring that every guest leaves satisfied and every meal is exceptional. This role is perfect for someone passionate about leadership and the food service industry, looking to grow within a company that values its employees and fosters career advancement. If you thrive in a fast-paced environment and are ready to make a difference, this is the place for you!

Benefits

401(k)

Bonus based on performance

Dental insurance

Health insurance

Opportunity for advancement

Training & development

Qualifications

• 1-2 years of managerial experience preferred in the food service industry.
• High school diploma required; some college or degree preferred.

Responsibilities

• Assist the General Manager in restaurant operations and guest satisfaction.
• Ensure compliance with health and safety regulations and training of staff.

Skills

Leadership

Food and Beverage Knowledge

Time Management

Conflict Resolution

Customer Service

Education

High School Diploma

Some College or Degree Preferred

Tools

Point of Sale System

Inventory Management Software

Job description

Benefits:

• 401(k)
• Bonus based on performance
• Dental insurance
• Health insurance
• Opportunity for advancement
• Training & development

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins, we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has a proven track record of success and an unmatched commitment to their employees, you are in the right place! We respect one another for our talent, creativity, and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for, we got that too!

SUMMARY OF POSITION

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

REPORTING RELATIONSHIPS

• Reports: Directly to General Manager
• Internal: Extensive contacts with all levels of store personnel as well as all home office departments.
• External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools

LEADERSHIP ABILITIES

• Demonstrates principles actions, uses sound judgment and follows through on commitments.
• Anticipates problems and issues and makes timely and sound decisions.
• Demonstrates a passion and working knowledge of food, liquor, beer, and wine.
• Leads by example and maintains a guest-first focus.
• Sets and shares goals with the team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities, and expectations.

POSITION ACTIVITIES AND TASKS

• Assists the General Manager in planning and analyzing administration and operations manpower.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• Ensures the unit's compliance with productivity and service standards with a sufficient number of well-trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
• Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.
• Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies.
• Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly’s supervision.
• Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.
• Ensures the thorough training and development of non-exempt personnel directly supervised.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly.
• Exposure to heat, steam, smoke, cold.
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have a high level of mobility/flexibility in space provided.
• Must have time management skills.
• Must be able to read, write and perform addition/subtraction calculations.
• Must be able to control and utilize fingers to write, slice, chop, and operate equipment.
• Must be able to fit through openings 30 inches wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED:

Receives direction and training from Regional Manager as to the specific procedures and assignments.

EDUCATION LEVEL REQUIRED:

High school diploma; some college or degree preferred.

EXPERIENCE REQUIRED:

1 – 2 years’ managerial experience preferred, preferably in the food service industry.

Disclaimer

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation. As such, the incumbent may perform other duties and responsibilities as required.