SUMMARY 

The Assistant Manager assists the management team in limited direction and/or supervision of employees and the food and beverage service activities of Big Table Restaurants in accordance with company guidelines regarding operating procedures, sales, profitability, and guest and employee relations. Under the direction of the General Manager, he/she is responsible for working with other managers and team members to build and increase sales over the previous year's sales and maintain profitability, while ensuring employee and guest satisfaction. 

The Assistant Manager must perform duties in compliance with all applicable sanitation, health, alcohol service and personal hygiene standards. He/she is responsible for supervision of the appropriate use of restaurant supplies and equipment to minimize loss, waste, and fraud. 

The Assistant Manager must be able to utilize his or her own experience and knowledge of the company concept to uphold the company's integrity as well as promote the company status within the community.

DUTIES AND RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company:

1. Under direction of the General Manager, ensures that the restaurant is functional and meets all Big Table Restaurants quality standards daily, to include, but not limited to cleanliness, guest service and execution of food and beverage service.

2. Provides appropriate leadership, training and supervision to hourly employees.

3. Effectively supervises shifts daily in absence of General or Restaurant Manager. Reports operations and employee relation issues to the General Manager.

4. Ensure Standard Operating Procedures (SOP) are followed in the Back of the House and Food Procedures, guest safety, employee safety, food handling, receiving and storage procedures.

5. Observe quality of food preparation, food appearance and cleanliness and sanitation of production and service areas, equipment and employee appearance. 

6. Ensure Standard Operating Procedures (SOP) are followed by supervising all Front of House employees to ensure execution of service standards, guest safety and satisfaction and employee motivation, retention, and positive morale.

7. Ensure the safe service of alcoholic beverages. Monitor FOH employees for responsible service guidelines.  Monitor guests for signs of intoxication. Prohibit anyone under the influence from driving and provide alternate means of transportation. 

8. Assist in the training activities for employees and MIT’s.

9. Accurately complete assigned administrative and operational reports as assigned by General Manager.

10. Assist with inventories, ordering and receiving and completion of accurate prep sheets when assigned.

11. Responsible for cash or funds generated from all sales transaction and/or payments; responsible for reconciliation, recording and control of cash and other tender.

12. Develop guest relationships and monitor guest satisfaction. Conduct regular table visits and identify new guests. Respond to guest relation issues and complaints in a timely and positive manner. Evaluate and execute opportunities to improve guest relations with new and regular customers.

13. Ensure the safe operation of equipment and working conditions to prevent hazards and/or accidents; Report equipment repair and maintenance issues to General Manager.

14. Utilize basic functions and programming functions of the restaurant's computer and POS (Point of Sale) System.

15. Comply with established sanitation standards, personal hygiene, and health standards. Ensure restaurant passes all health and safety inspections.

16. Must maintain skills necessary to safely and efficiently operate restaurant equipment and machines used in the performance of this job.

17. Perform restaurant functions as business dictates such as food preparation, delivery of food and beverages to guests or operating POS system. 

SUPERVISORY RESPONSIBILITES

1. Under direction General Manager, assist in supervision of approximately 40 to 60 hourly employees. Carries out supervisory responsibilities in accordance with the Big Table Restaurants policies and applicable employment laws. Responsibilities may include training employees, planning, assigning, and supervising work responsibilities, and following up with the General Manager. 

2. Acts as mentor in directing subordinate employees with advice or solutions to difficult problems in areas such as job performance, employee motivation, and maintaining the concept. 

3. Ensure staff meets and executes service standards and best practices. Conduct accurate performance reviews.  

QUALIFICATIONS AND REQUIREMENTS

Experience in restaurant, retail, food service or the hospitality industry is required. 

The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

1. Supports the Mission, Vision, Values and Culture of Big Table Restaurants.

2. Must exemplify a high level of professionalism and act as a role model for co-workers through maintaining a reputation that is beyond reproach and by personally adhering to company policies and procedures.

3. Must be able to work in an environment free of direct supervision in the absence of the General Manager; must be a self-starter, organized, and multi-task oriented. 

4. Must be able to plan, assign, and supervise work. 

5. Must possess strong analytical and problem-solving skills to include collecting and analyzing data resulting in fiscally responsible decisions.

6. Maintains positive employee relations through effective communication, coaching, training, and development. Effectively rewards and disciplines employees. Develops trust and credibility. 

7. Uses tactful and appropriate communication with employees or guests regarding reported complaints, problems and concerns.  Addresses complaints and resolve problems in a timely and effective manner.

8. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction. 

9. Creates an atmosphere which allows for the respect and well-being of all coworkers and guests in a safe, secure environment. 

10. Assesses and/or corrects unsafe working conditions, equipment repair and maintenance needs. 

11. Maintains confidentiality of all proprietary Big Table Restaurants operations, programs and material information. 

12. Maintains quality assurance and compliance with all regulatory requirements. 

13. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior. 

14. Creates a harmonious work environment for all employees. 

15. Uses tactful, appropriate communications towards direct reports, vendors and guests. 

16. Completes requirements for training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.

17. Utilizes effective time management; reports to work on time and completes assigned duties within designated time frames.

18. Uses good judgment and integrity in decision making; Makes clear, consistent and transparent decisions; Able to identify relevant from irrelevant information and make timely decisions.

19. Must exhibit effective leadership skills, motivate others, demonstrate a high level of business acumen and develop trust and credibility with co-workers and subordinate employees and peers.  Must exhibit honest and ethical behavior and expect same from others.

20. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information.

21. Weekend and evening work will be necessary. 

22. Must have reliable transportation.