Assistant Manager

Employment Type

: Full-Time

Industry

: Non-Executive Management



People Development:

1. Coaching

Leading by example, demonstrating enthusiasm, positivity, and passion for the job

Holds self and others accountable for decisions and roles

Acts with integrity with regard to all business and personal affairs. Addresses issues immediately

Conducts one-on-one conversations with team members to review performance and expectations

Side by side, hands-on training to build skills during in the moment coaching

2. Training

Ensures TST s are consistently using in-store training materials to properly teach new team members and retrain existing team members

Holds TST s accountable for their performance

Attends meetings with Training Department to keep up to speed with regards to new Training initiatives, as needed

Holds team accountable to Hale and Hearty standards

3. Development

Identify individuals with potential for growth and advancement

Help team members achieve their goals by giving specific direction and feedback

Document both positive and negative results, validating correct behaviors


Operations:

Consistently uphold and meet H&H standards with regard to food quality, guest service, and restaurant cleanliness

Be a subject matter expert in all H&H operations, policies, and procedures

Demonstrate flexibility to meet the changing needs of the business

Daily completion of all checklists (Task / Closing, Sanitation)

Responsible for proper execution of the following:

I. Ordering

II. Production Schedule Management

III. Team Member Scheduling and Daily Management of Schedule

IV. Inventory

V. Daily Paperwork

Conduct timely and appropriate team member reviews / one on one conversations / documentation / terminations

Play an active role in service and daily operations, while providing feedback to the team regarding:

I. Food quality and preparation of recipes

II. Guest service standards, speed, hospitality

III. Delivery department order fulfillment and speed of service

Review procedures in each station with team members

Uphold all city, state, local Department of Health standards and procedures

Maintain a grade A standing with local Department of Health (or local equivalent if grading system not in place)

Financial Objectives: Priority is placed upon building sales while properly managing food and labor costs to achieve desired profitability targets.

Driving sales while maintaining profitability

Looks for ways to increase sales within the 4 walls & outside the 4 walls

Food Cost Management

I. Accurate waste tracking

II. Proper counting of inventory on daily and weekly basis

III. Insures portion control and recipe execution are followed at all times.

IV. Proper attention to detail is paid when receiving all deliveries

V. Follows established H&H ordering schedules, including maintaining an appropriate level of inventory on hand

VI. Practices FIFO consistently in all areas of inventory

Labor Cost Management

I. Understands and upholds H&H standards with scheduling team members

II. Demonstrates the ability to maintain proper staffing levels during varying levels of business volume, while providing excellent guest service

III. Follows all city, state, and federal labor laws with regards to hours worked and employee breaks

Requirements

  • Food Service experience
  • 1-3+ Years of Food Supervisory Experience

Basic food safety understanding and practice

Attention to detail

Outstanding interpersonal skills

Proven ability to thrive in a fast-paced and high-volume environment

City/State required Food Service Certifications

  • Familiarity with restaurant costing and inventory software
  • The ability to perform physical requirements of the position (lift up to 50lbs)
  • The desire for professional improvement and the process of learning
  • Flexible work availability as our managers work 45-50 hours per week

More detail about Hale and Hearty, please visit

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