Summary:

The overall responsibility of an Assistant Manager at Black Bear Diner is being the right hand person for the General Manager, overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs and profitability. This includes leading the shift at times without a GM (solo shift). The Assistant Manager provides the guests with a great experience, in ways that are consistent with Diner Management by ensuring that the operation is providing fast and friendly guest service, and high quality food is delivered in a timely and accurate manner. The Assistant Manager is responsible for ensuring staffing levels are where they need to be by interviewing, hiring and training new employees (the GM will approve all hires). The Assistant Manager also ensures front and back of the house operational details are in place and ensures that the shift is fully staffed and will call in Team Members if there is a gap in coverage. The Assistant Manager will encourage and develop Team Members, providing feedback and coaching throughout the shift ensuring a smooth running shift, and all opening and closing duties are done in a timely and accurate fashion for both front and back of house. The Assistant Manager builds positive relationships with Team Members and is an integral Leader in the overall success of the Diner.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:

• Ensure that guest service complies with Black Bear Diner standards.
• Ensure that food is prepped, cooked and plated according to company standards.
• Purchase all food from authorized sources, using company required procedures.
• Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls diner inventory through established inventory system.
• Performs management and administrative responsibilities, as assigned by the Diner General Manager.
• Use Black Bear Diner approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.
• Ensure that food safety practices comply with Black Bear Diner standards as well as local Health Department regulations.
• Interviews and hires team members, getting approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.
• Assists in achieving financial objectives regarding sales, food cost, labor cost, and other controllable costs.
• Protect cash and all other company assets by adhering to company control procedures.
• Work on floor monitoring guest satisfaction, guiding staff, and filling in as needed, during peak hours.
• Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed.
• Establish and follow up on cleaning procedures to maintain company housekeeping standards.
• Lead staff and supervisors in ways that promote efficiency and high morale, while complying with all appropriate employment regulations.
• Ensure the diner is in compliance with all other regulatory agencies related to worker safety, alcoholic beverage sales, etc.
• Develop, plan, and implement Local Store Marketing initiatives.

QUALIFICATIONS:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

EDUCATION and/or EXPERIENCE:

High School or GED; some college preferred; Previous restaurant experience required.

No one under the age of 21 is allowed to be a Diner Manager. Must be ServSafe certified or become ServSafe certified within 30 days of hire.

COMMUNICATION SKILLS:

Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.

MATHEMATICAL SKILLS:

Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).

REASONING ABILITY:

To be able to solve problems and deal with a variety of complex issues that is common in the Food service business. Must be able to exercise sound judgment in considering course of action.

FLEXIBILITY:

Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day.

LEADERSHIP:

Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to take action utilizing positive reinforcement; Uses delegated authority to meet specific responsibilities while demonstrating empathetic and caring leadership attributes.

COMPUTER SKILLS:

Proficient in computer based programs systems. Proficient in Excel, Word, as well as the Internet.

LICENSE:

Must have a valid driver’s license, current car insurance.

BACKGROUND CHECK:

Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.

APPEARANCE/UNIFORM: Complies with all company standards related to appearance and uniform standards.

WORK CONDITIONS:

Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business.

PHYSICAL DEMAND REQUIREMENTS:

Minimum qualifications needed to perform essential job functions. Must be capable of exerting up to 60 pounds of force occasionally or frequently, and/or up to 60 pounds of force constantly to move objects.

Consistently carries products/boxes and miscellaneous weighing no more than 60 pounds.

Consistently climbs ladders to roof to check A/C exhaust fan.

Consistently operates cash registers, calculators, computers, mail and product.

Consistently handles product preparation.

Consistently kneels to utilize proper lifting procedures and to open safe.

Consistently lifts for product preparation, stocking and inventory.

Consistently pushes to open and close door to coolers and freezers.

Consistently reaches for product preparation and serving customers and for training.

Frequently stands during serving customers and training.

Frequently stoops to pick up supplies and trash.

Visual and Auditory sense required.

WORK ENVIRONMENT:

Machines, devices, tools, etc. used in job performance and the conditions in which the job is accomplished.

EQUIPMENT:

Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils.

ENVIRONMENTAL CONDITIONS

The employee is subject to inside environmental conditions; protection from weather conditions, but not necessarily from temperature changes.

The employee is subject to both environmental conditions; work activities occur both inside and outside.

The employee is subject to extreme cold temperature below 32 degrees for periods of time.

The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

The employee is subject to one or more of the following conditions: fumes, odors, dust, mists, gases or poor ventilation.

Benefits:

Management Training

Non slip shoes

Uniform – Shirts

Management Meals

Participation in Black Bear Diner Health & Welfare group plans