Assistant Manager (AM) is the second level of management. Assistant Managers are responsible for the overall efficiency and technical operations of the restaurant and ensure Freddy's standard of quality, timeliness, and service. They control labor and food costs,  build relationships with guests,  handle guest issues, and are a  model of hospitality. Assistant  Managers are responsible for training, refinement of staff, and team building through team member motivation and personnel recruitment. Assistant Managers coordinate staff scheduling and product ordering with sales volume.·Assistant Managers have an ultimate objective of profitability and growth.

Responsibilities:

Teaches and practices the Freddy's standards of Hospitality, Quality, and Cleanliness.

Leads by example are vocal and prepared.

Organized, develops good time management skills.

Always willing to learn and be receptive to coaching and constructive criticism.

Practices situational management and expects the unexpected.

Corrects operational mistakes with the goal of satisfying the guest.

Spends most of the time on the restaurant floor rather than the office.

Maintains a sense of urgency and intensity at all times.

Assesses staff performance, always coaches and develops.

Consistently models exceptional HOSPITALITY in every instance.

Reduces waste, manages labor, and improves efficiency.

Motivates and is always team building.

Maintains cleanliness and maintenance of facility and equipment.

Maintains good vendor relations.

Knows how to utilize the functioning management tools and skills:

Spreadsheet tools and reports

Schedules, Staffing levels/Sales volume

Financials - Payables, Prepaids, P&L, Payroll

Purchasing - Pars and Inventory level

Hiring, Training, Team Building

Performance Analysis, Identifying Opportunities, Goals, Growth

Always demonstrates HOSPITALITY to the fullest and empowers staff to always practice