Assistant Manager - Culver's - CR of Sioux Falls

CR Management, Inc

Assistant Manager

Job Description

Objective

Maintains excellence in guest

service and quality control of operations consistently to ensure the company

mission is attained.

Responsible

to

General Manager and 1st Assistant

Manager

Duties

and Responsibilities

A. RESPONSIBLE FOR GENERAL

OPERATIONS AND RUNNING EFFICIENT FLOOR CONTROL

1. Demonstrates

proficiency on all restaurant positions.

2. Able

to open and close the restaurant according to best practices without other

management assistance.

3. Runs

shifts effectively to ensure quality products, guest service, and restaurant

cleanliness meets system standards.

4. Completes

restaurant walk-throughs at specified times each day.

5. Reviews

daily deployment sheet and adjusts to ensure team efficiency while maintaining

labor costs.

6. Responsible for taking care of

shift exchanges amongst team members due to absenteeism.

7. Responsible for completing shift

assignments and for smooth shift changes.

8. Demonstrates

and ensures proper personal hygiene and food safety practices are maintained in

the restaurant.

9. Administers

team member breaks according to federal and state legal requirements, while

following the company's policies and best practices.

10. Responsible for properly

maintaining the cleanliness of restaurant and equipment so that it is in

compliance with Culver's standards.

B. RESPONSIBLE FOR POSITIVE

LEADERSHIP AND BEHAVIORAL DIMENSIONS

1. Routinely

monitors and coaches team on safety best practices related to the Culver's

hazard communication program and workplace safety.

2. Demonstrates

and maintains a positive attitude amongst team members.

3. Demonstrates

positive and effective role modeling for team members as a coach and mentor to

promote team member growth and the development of a high performing team.

4. Able to address team concerns

and questions and handle them appropriately.

5. Responsible for cross-training

team members productively while working with crew trainers to maximize their

efforts.

6.

Attends all manager and team meetings.

7. Follows

and encourages team to follow all restaurant policies and procedures while

applying proper disciplinary best practices when needed.

8. Demonstrates

and ensures team is following system standards for uniform and appearance.

9. Directs

and follows up on weekly and monthly odd jobs to team.

10. Displays

calm leadership throughout all shifts in the presence of team and guests.

C. RESPONSIBLE FOR GUEST SERVICE

AND HOSPITALITY

1. Consistently

ensures guests receive quality products in five minutes or less for in house

orders and four minutes or less for drive thru orders.

2. Responsible

for handling guest complaints and empowers team to handle guest comments the

Culver's way.

3. Ensures

team is knowledgeable concerning products and guest service.

4. Responsible for putting up

advertising point of sale material and educating team as to their role in

supporting the promotion.

D. RESPONSIBLE FOR INVENTORY

CONTROL

1. Ensures

proper product quality control, presentation and hold times according to the

Operations Training Manual, Order Assembly.

2. Able to assist in the

end-of-the-month inventory process.

3. Monitors daily inventory levels to ensure adequate

supply for shift based on current restaurant sales.

4.

Ensures shelf life, First In-First Out method of inventory rotation and

tempering sheet is maintained accurately.

5.

Ensures the accurate completion of the Quality Control/Safe Food Checklist.

6. Completes

inventory order accurately, using forecasts and projections based on current

restaurant sales.

Requirements

Education: College graduate with a degree in hotel and restaurant

management preferred, or equivalent experience.

Experience: One year of experience in a supervisory position.

Skills: Ability to effectively organize work, communicates well,

be management orientated, be knowledgeable in all aspects of business, show

good judgment. Basic computer experience required.

Compensation: commensurate with qualifications and experience and will

reflect present market for a position of similar responsibilities.

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