Anchor Bar Assistant General Manager Position Job at Southern Eats LLC in Arling

Assistant Manager Job Description

Anchor Bar Restaurant
"Home of the Original Buffalo Wing"

 

The Assistant Manager or front of house (FOH) manager’s duties are similar to those of the general manager in that the Assistant Manager is responsible for working with the general manager to supervise the day-to-day operations of the restaurant. The Assistant manager is expected to “back up” the general manager and do whatever is necessary to aid the general manager in achieving the goals set for the restaurant.  

 

Reports to:        General Manager

 

Oversees and coordinates the day-to-day operations of the business. Plans, organizes, trains, and leads as necessary to exceed stated objectives in sales, costs, team member retention, customer service and satisfaction, food quality, cleanliness, and sanitation.

Responsibilities:         

 

·         Ensures that all customers feel welcome and are given responsive, friendly, and courteous service at all times.

·         Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

·         Achieves company objectives in sales, labor cost, food cost, service, quality, food quality, appearance of facility, sanitation, and cleanliness through training of team members and creating a positive, productive working environment.

·         Controls cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

·         Fills in where needed to ensure customer service standards and efficient operations.

·         Prepares all required paperwork, including forms, reports, and schedules in an organized and timely manner.

·         Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

·         Ensures that there is a sufficient supply of inventory to operate the restaurant on a daily basis and controls food cost.

·         Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met while controlling labor cost.

·         Is knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

·         Fully understands and complies with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, team members, and customers.

·         Carries out restaurant marketing, advertising, and promotional activities, and campaigns.

·         Performs other related duties as assigned by the manager-on-duty.