Assistant Restaurant Manager
Perkins American Food Co., Minneapolis, MN, United States
Benefits & Perks
Educational Assistance with DeVry University, complimentary laptop
Immediate family members also eligible
Competitive pay with service award incentive
Daily pay through Daily Pay
Comprehensive health benefits including medical, dental, and vision
401(k) retirement savings with company match
Flexible schedule
All‑you‑can‑eat pancakes and meal discounts
Employee discount program
Development pathway: step‑by‑step process to grow your career
3 college credit hours for completing manager training
Position Description
As an Assistant Restaurant Manager, you will be responsible for assisting the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. In addition, you will provide direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
Responsibilities
Assist the General Manager in planning and analyzing administration and operations manpower.
Achieve plan profit levels while ensuring maximum guest satisfaction.
Handle cash, credit card information, gift cards, and payment of guest checks properly.
Assist in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
Assist the General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
Attend University of Perkins and successfully complete all coursework.
Achieve and maintain ServSafe certification.
Perform and assist in all function roles in the restaurant.
Ensure all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures.
Ensure managers and all team members monitor food temperatures during hot and cold handling to reduce food‑borne illness risk factors.
Ensure restaurant compliance with productivity and service standards by scheduling and staffing sufficient, well‑trained employees.
Manage facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Maintain inventory levels for both food and non‑food items according to company guidelines through correct ordering, efficiency usage, and yield application.
Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
Accountable for accurate financial data, including payroll, cash, receipts, food costs, security of funds, and operating expenses; prepare and review financial reports.
Attend scheduled restaurant and region team meetings; make presentations to peers and management as requested.
Qualifications
One to two years of previous supervisory experience, preferably in the food service industry.
High school diploma; some college or degree preferred.
Effective communication skills with employees, guests, and vendors in person and by telephone.
Ability to coordinate multiple tasks simultaneously.
Physical Requirements / Environment / Work Conditions
Extensive standing without breaks, operating a cash register.
Exposure to heat, steam, smoke, cold, and odors.
Bending, reaching, walking.
Reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
High level of mobility/flexibility in the provided space.
Fit through openings 30 inches wide.
Work irregular hours under heavy pressure/stress during busy times.
Carry trays of food products weighing 20 pounds for distances up to 30 feet.
Lift up to 50 pounds.
Disclaimer
This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.
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Educational Assistance with DeVry University, complimentary laptop
Immediate family members also eligible
Competitive pay with service award incentive
Daily pay through Daily Pay
Comprehensive health benefits including medical, dental, and vision
401(k) retirement savings with company match
Flexible schedule
All‑you‑can‑eat pancakes and meal discounts
Employee discount program
Development pathway: step‑by‑step process to grow your career
3 college credit hours for completing manager training
Position Description
As an Assistant Restaurant Manager, you will be responsible for assisting the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. In addition, you will provide direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
Responsibilities
Assist the General Manager in planning and analyzing administration and operations manpower.
Achieve plan profit levels while ensuring maximum guest satisfaction.
Handle cash, credit card information, gift cards, and payment of guest checks properly.
Assist in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
Assist the General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
Attend University of Perkins and successfully complete all coursework.
Achieve and maintain ServSafe certification.
Perform and assist in all function roles in the restaurant.
Ensure all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures.
Ensure managers and all team members monitor food temperatures during hot and cold handling to reduce food‑borne illness risk factors.
Ensure restaurant compliance with productivity and service standards by scheduling and staffing sufficient, well‑trained employees.
Manage facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Maintain inventory levels for both food and non‑food items according to company guidelines through correct ordering, efficiency usage, and yield application.
Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
Accountable for accurate financial data, including payroll, cash, receipts, food costs, security of funds, and operating expenses; prepare and review financial reports.
Attend scheduled restaurant and region team meetings; make presentations to peers and management as requested.
Qualifications
One to two years of previous supervisory experience, preferably in the food service industry.
High school diploma; some college or degree preferred.
Effective communication skills with employees, guests, and vendors in person and by telephone.
Ability to coordinate multiple tasks simultaneously.
Physical Requirements / Environment / Work Conditions
Extensive standing without breaks, operating a cash register.
Exposure to heat, steam, smoke, cold, and odors.
Bending, reaching, walking.
Reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
High level of mobility/flexibility in the provided space.
Fit through openings 30 inches wide.
Work irregular hours under heavy pressure/stress during busy times.
Carry trays of food products weighing 20 pounds for distances up to 30 feet.
Lift up to 50 pounds.
Disclaimer
This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.
#J-18808-Ljbffr