Assistant Manager - KAM Enterprises, LLC

Job Overview

Non-exempt, full time position. The Assistant Manager is a mid level restaurant management position with progressive leadership responsibilities. An Assistant Manager will be required to be cross-trained in all crew level job positions and maintain a working knowledge and proficiency in each, sufficient to supervise the execution of these positions and to aid in the orientation and training of new team members to these positions. The Assistant Manager is required to have a proven track record of all proficiencies and job responsibilities of a Shift Leader prior to promotion to this position. Other duties as assigned.

Responsibilities

• Responsible for contributing to the planning and execution of strategic short and long term business goals of the restaurant including profitability.
• Actively participates in the selection, orientation and training of all new employees.
• Responsible for the ongoing training and development of all existing restaurant employees.
• Responsible for the effective productivity of day-to-day operations for their shift and functions of the Farmer Boys restaurant consistently using independent decisions on a daily basis.
• Record keeping, ordering/receiving, inventory, proper sales procedures, and cash management, successful employee deployment and relations are included in the administrative duties.
• Responsible for the overall appearance and cleanliness of the restaurant, guest service, maintenance of facility.
• Follows the work schedule as posted, unless a change in the schedule is arranged with the General Manager.

Leadership and Behavioral Competencies Needed

Cash Handling Procedures

• Accepts and accurately processes payments using the cash register operating system.
• Ensures all sales are processed according to policy.
• Investigates all sales, cash or operating discrepancies according to procedure.
• Follows policy concerning amount of cash kept in the register; counts and verifies cash drawer per store policy.

Food Safety

• Proactively protects critical limits and standards assigned to product critical control points.
• Unwavering protection of the safety of product above all other job priorities.
• Responsible to ensure that any and all necessary corrective actions are taken to mitigate food safety risks.
• Required to periodically attend and implement assigned food safety training classes and education opportunities.
• Adheres to food safety standards and procedures.

Safety and Security

• Holds and safeguards keys to the restaurant.
• Opens and closes restaurants following all specified security procedures.
• Has safe combination for getting proper coin and currency needed for cashiers, making drops and depositing daily proceeds into safe.
• Assigns registers; closes out and counts down the registers; investigates all cash overages and shortages.
• Responsible to provide a safe working environment for all team members at all times.
• Immediately notifies the Supervisor of any guest or employee accidents or injuries, and follows established procedures.
• Protects assets at all times, but does not put self at risk.
• Practices safe work habits and reports any unsafe conditions to the General Manager.
• Reads, understand and follows instructions and labeling system on all Material Safety Data Sheets.

Job Requirements

• Minimum age requirement is 18.
• High School diploma or G.E.D. required.
• State or County mandated Food Handler Card required within time allotted for the specific State or County. ServSafe certification is preferred.
• Must be able to pass a background security check required.
• 1 - 3 years of entry level leadership/management or combination of experience in a restaurant or customer service establishment.
• Proven track record exhibiting core leadership competencies as outlined in the Farmer Boys Management Competency Model.
• Ability to speak, understand, take direction, read and write in the English language.
• Ability to communicate effectively and teach job functions to a variety of audiences.

Working Environment / Minimum Physical Requirements

• This is a restaurant operations job.
• While performing the duties of the job, the employee is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools and floors; the fumes occur when cleaning.
• Physical requirements include standing (up to 4 hours at time); walking, bending and stooping. Requirements also include lifting (up to 40 pounds). Approximately 99% of time is spent in a standing and/or walking mode.

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