As the ASSISTANT MANAGER you are responsible for ASSISTING the GENERAL  MANAGER in calling all the plays for the Restaurant to BUILD SALES, CONTROL  PROFIT, and GROW the BIG CHICKEN BRAND.  

You've gone from 'GETTING THINGS DONE' to getting things done THROUGH OTHERS. 

YOU'RE IN CONTROL of the administrative tasks and ensuring the RESTAURANT and  TEAM are READY to MAKE SOMEONE'S DAY!  

We’ve all been to a Restaurant where the food or service isn’t great, but the  Assistant Manager’s ability to rebound and turn it around created a memorable  moment and is the reason we give them another chance. 

As the Assistant Manager, the way you help the Team R.E.B.O.U.N.D. will win  the Guest’s heart, mind, and stomach.  

How to SCORE as an ASSISTANT MANAGER - Connect with your Team & Guests by: 

o Using The BIG Game Plan; to communicate expectations. 

o Hiring, Training, and Coaching constantly. 

o Managing performance to ensure Big Chicken Operating and Brand  Standards are followed. 

o Interacting with Guests to ensure their experience is amazing and that all  questions and complaints are handled promptly. 

o Understanding and communicating current Product Promotions to the  Team so they can suggest them to Guests and prepare the products  correctly. 

o Advising Guests on Food & Beverage choices and Allergens.

Help with the success and profitability of your Restaurant by: 

o Organizing the shift to ensure Speed of Service goals are met or  exceeded. 

o Working closely with General Manager and Leads to meet revenue  objectives. 

o Coaching your FOH Team Members to Upsell & Suggestive Sell to Build  Sales. 

o Coaching your BOH Team Members to prepare our food items to  specifications for Quality and Cost Control. 

o Ensuring order accuracy, from taking the order to Guest delivery. o Following all Cash Handling Policies and Procedures. 

o Working Safely by making sure your Team is following all Big Chicken  Safety Regulations and Standards. 

o Ensuring Alcohol Regulations are adhered to. 

o Monitoring Labor Dollars vs. Sales to minimize Labor costs. 

o Managing Food Cost by overseeing deliveries and proper product storage  of Food & Beverage items and Supplies. 

o Monitoring the use and cleaning of Equipment to minimize Repair and  Maintenance Costs. 

Take pride in your Restaurant by: 

o Ensuring the consistent delivery of the Big Chicken Hospitality Model ~  B.O.K. 

o Ensuring all Marketing Materials are current and correctly placed. 

o Coaching your Team to maintain clean and sanitary work Stations by  following all Food Safety Regulations and Standards.