Assistant Manager - StarCorp

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM invests their time in developing servant leaders, creating memorable experiences, and administrative activities.

Essential Duties and Responsibilities:

Leading the Business

Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections

Places and receives inventory truck orders

Maintains and regularly monitors a list of all restaurant assets

Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required

Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)

Create Memorable Experiences

Call Guests back who have had problems/complaints

Motivates and directs team to exceed Guest expectations with accurate, fast and friendly service in a clean facility

Partner with the Restaurant General Manager and team to create action plans to improve Guest metrics

Creating Leaders

Recruiting and Interviewing potential employees

Complete orientation for new employees

Creates and monitors schedule and manages team on-boarding process

Develop skills of shift leaders to increase the team’s capabilities and raise performance

Establish a positive culture in the restaurant

Leading Store Operations

Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines

Ensures that restaurant upholds operational and brand standards

Monitors people charts and production planning and makes necessary adjustments

Implement actions plans to address employee needs and operational assessments

Qualification and Skills:

Must be at least eighteen (18) years of age

High School Diploma or GED required

1-2 years of previous quick service restaurant experience, experience in management preferred

Some understanding of P&L interpretation and management to influence profitability

Demonstrated leadership skills

Available to work evenings, weekends and holidays

Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant

Physical Demands:

Must be able to lift up to 50 pounds of force frequently to move objects

Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds

Consistently handles product preparation

Ability to kneel to utilize proper lifting procedures and to open safe

Consistently lifts for product preparation, stocking and inventory