Asst Restaurant Manager - Port Arthur, TX
- Port Arthur, TX
- Permanent
- Full-time
- Assists Restaurant General Manager (RGM) in ensuring all employees are trained.
- Assists RGM in maintaining appropriate staffing and prepares weekly schedules
- Helps staff during high volume periods as needed.
- Assists in administering all paperwork in a timely manner.
- Assists in analyzing profit and loss statements and in meeting established sales plan for unit.
- Maintains and records accurate inventory.
- Understands, enforces and adheres to all company policies and procedures.
- Assists in maintaining all company operations standards and compliance.
- Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced,
- Maintains a clean facility at all times.
- Delivers consistent, high quality products daily, every shift.
- Performs other duties as assigned.
- Must be at least 18 years of age.
- A high school diploma or G.E.D. is required
- Must have 1 year of supervisory experience working in the restaurant industry.
- ServSafe® food safety training is highly recommended.
- Must have a valid driver’s license and proof of valid insurance.
- Must be able to work a minimum of 40 hours per week. Must be available to work a flexible shift including weekends.
- Knowledge of all restaurant policies, practices and operational and human resources procedures
- Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally
- Knowledge of profit and loss statements
- Ability to implement policies and procedures.
- Skilled in developing employees by coaching, counseling, and building strong work habits.
- Continuously working to improve customer satisfaction.
- Knowledge of recruiting and interviewing potential team members.
- Ability to supervise others.
- Manage conflict resolution.
- Create and maintain a positive work environment.
- Makes a special effort to exceed guest’s expectations.
- Hold guests as the highest priority and acts as a role model for team members by providing exceptional guest service.
- Leads by example and promotes an environment where there is a sense of urgency to satisfy guests.
- Ability to investigate and resolve guests’ complaints about food quality or service.
- Establishes a friendly, welcoming restaurant environment.
- Promotes a team environment by fostering respect, providing shoulder to shoulder coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively.
- Hire, train, and develop the right people and plan staffing levels.
- Displays exemplary on-boarding and orientation practices.
- Understands team dynamics and how to facilitate good teamwork.
- Provides specific, timely, and actionable feedback
- Ensures that all food products are prepared consistently with Church’s high quality standards.
- Demonstrates food and beverage operations: applying principles of food preparation and production in accordance with Church’s specifications.
- Ensures that all health, safety and sanitation requirements are met in accordance with Church’s policies as well as federal, state, and local standards.
- Follows all cash and security procedures to maximize employee and customer safety.
- Maintains safe and obstruction free dining and work areas.
- Establishes clear achievable goals and communicates each team member’s role.
- Gets results personally and from teams by effectively communicating performance expectations and holding team members accountable for getting results.
- Regularly uses company provided tools to audit guest service and food safety practices.
- Utilizes appropriate techniques to encourage and support staff in meeting or exceeding desired goals.
- Provides clear and timely feedback on performance.