Assistant Manager

Manage entire operation of restaurant during scheduled shifts. Strive for operational levels that meet or exceed the Customer’s expectations in the areas of quality, service and atmosphere, creating value through an excellent experience and a fair price. Accurately complete designated duties such as inventory control, ordering of products, cash control. Ensure that shift leads and crew are trained and fully knowledgeable on all systems and routines, product recipes, food safety practices and restaurant safety practices. Understand how to react to issues impacting the restaurant’s profit & loss (P&L) to optimize sales and profit, such as analyzing COGS and taking corrective action if necessary, maintaining inventory, projecting restaurant demand changes throughout the year and adjusting labor, accordingly, ensuring that cash control/security procedures are followed. Assist the GM with developing and implementing strategies to increase average meal checks and frequency of Customer visits. Ensure that Customer service in all areas meets or exceeds company standards. Establish standards for the management team and crew to handle customer concerns. Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Customer. Manage open complaints to ensure follow up process is documented in the Tell Us About Us (TUAU) database. Understands the importance of speed of service and resolve bot