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SD
Smith Dairy Queens, Ltd.
Assistant Manager
Career Insights for Restaurant / Food Service Manager
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,131 / year median in Texas
+14% projected growth
Job Description
ROLE DESCRIPTION
The Assistant Manager assists the General Manager in executing all aspects of the restaurant operations. May be assigned specific areas to manage within the restaurant in accordance with the GM's overall business plan.JOB RESPONSIBILITIES
- Manage entire operation of restaurant during scheduled shifts.
- Maintain critical standards for product and service quality, restaurant cleanliness and sanitation, and speed of service.
- Assist in the execution of the restaurant's business plan as directed by the General Manager.
- Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant.
- Ensure guest service in all areas meet company standards.
- Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained.
- Accurately complete designated duties such as inventory control, ordering of products, cash control.
- Assist in optimizing profits by controlling product and labor costs.
- Communicate and oversee the execution of product promotions.
- Staff, train and develop hourly employees through hiring, orientations, ongoing feedback, use of training materials, establishment of performance expectations and by conducting performance reviews.
- Prepare hourly employee schedules to meet the staffing requirements for each day part as determined by the General Manager.
- Expected to exercise good judgment in decision-making and reporting issues to the General Manager.
- Perform other duties and responsibilities as requested by the General Manager.
EDUCATION AND EXPERIENCE
- High school diploma; Bachelor's degree or hospitality management degree preferred.
- One to three years of restaurant management experience at full service or QSR restaurant.
REQUIREMENTS
- Proven track record in management of COGS and labor.
- Must work a minimum of 50 hours of scheduled time; a minimum of two closing shifts per week, one being a weekend closing shift.
QUALIFICATIONS
- Must be outgoing and able to work with the public.