Restaurant Assistant Manager - Potbelly Franchisee

Looking for a career pursuing individual and right leadership! compensation includes, Tips, Profit Sharing, PTO and Meals.

GENERAL DESCRIPTION

Leads and behaves according to Potbelly Values. Leads and develops people to execute outstanding product quality and customer service, build sales and control costs for each shift. Assistant Managers must exercise a great deal of judgment and discretion regarding supervising employees and resolving customer issues. Any decisions must be consistent with Potbelly operating policies and procedures. Essential areas of focus include, but are not limited to:

FOCUS

People

• Run a great shift while training, coaching, and developing hourly employees (Associates, Certified Trainers, Catering Coordinators, and Shift Leaders).
• Ensures that all training programs are executed to standard.
• Formally evaluate hourly employee performance, including completing and signing off on appraisals.
• Know, enforce, and educate all shop employees on appropriate personnel policies, tool use, labor laws, food quality standards, food safety standards and security and safety procedures.
• Effectively recommend and/or implement appropriate corrective action when needed.
• Effectively recommend the hiring and retention of hourly employees.
• Execute a plan to decrease turnover and improve job satisfaction for all hourly employees.
• Effectively schedule all hourly employees.
• Update communication board with critical shop information.
• Inform the General Manager of employee issues and concerns.

Customers

• Provide fast, friendly, and accurate service.
• Effectively handle customer complaints.
• Ensure a clean and sanitary environment by assigning daily cleaning duties and weekly follow-up.
• Properly execute, enforce, and manage all food safety requirements and practices.

Sales

• Help increase comp sales and deliver budgeted sales each period.
• Effectively drive in-shop marketing and promotions to maximize sales potential.
• Effectively drive outside of the four walls marketing to drive catering sales.

Profit

• Control assigned P & L line items.
• Control food components, labor, waste, and cash across shifts.
• Count drawers and ensures proper cash handling procedures are followed.
• Maintain all food pars and appropriate inventory and place shop orders.

ESSENTIAL PHYSICAL FUNCTIONS

• Must have the ability/stamina to work a minimum of 45 hours per week.
• Ability to stand/walk for 9-10 hours per day and sit for 1-2 hours per day.
• Must be able to exert well-paced and frequent mobility for periods of up to five hours.
• Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally.
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
• Must be able to tolerate higher levels of noise from music, customers, and employee traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.
• Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, problem-solving, maintaining cleanliness, training employees, execution of marketing plans and providing great customer service.

EXPERIENCE, EDUCATION AND BEHAVIORS

• Must represent the Potbelly Advantage and Our Values.
• Minimum of at least 2 years management experience in either a restaurant or retail environment preferred or through internal development.
• High School diploma; Bachelor's degree, preferred.
• Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform his or her job responsibilities.
• Ability to maintain deadlines and prioritize while running an effective shift.
• Exceptional customer service skills.
• Strong business acumen.
• Strong interpersonal and communication skills, both written and verbal.
• Strong organizational skills and the ability to multi-task.
• Ability to build and develop strong teams and handle conflict resolution
• Strong interviewing skills.
• Ability to write effective schedules and maintain labor goals.
• All management team members are required to complete an approved Food Safety Manager course and successfully complete a proctored Food Safety Manager exam for the jurisdictions they operate in.
• Recertifications must adhere to the jurisdictional requirements and standards. Should the management team member fail to pass the certification requirements after two attempts, they will be not be qualified to continue to perform in a management team member capacity.
• Must be 18 years of age or older.
• Knowledge of Microsoft Office
• Must have open availability, as the schedule will be dictated by the needs of the business and may include some nights, weekends, and holidays.
• Must have the desire to become a General Manager

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