ASSISTANT MANAGER

Franchise Restaurant Manager

To assist with management responsibilities and ensure efficiency and quality of all operations within the restaurant.

General responsibilities include:

Ensuring customer satisfaction by providing quick, efficient service and quality products.

Providing excellence in quality, service and cleanliness.

Creating and maintaining a positive and cooperative atmosphere among employees and customers.

Maintaining knowledge and operation of all equipment.

Positions supervised include Shift Leaders and Team Members when the MIC.

Requirements, skills and abilities include:

High school diploma or GED preferred.

Must be clean, neat and well groomed.

Must have good interpersonal communication skills to work with customers and employees.

Must have basic understanding of fast food operations, production procedures and deployment procedures.

Must have ability to master cash control and understand and ensure adherence to Quality, Service, Cleanliness and Hospitality guidelines.

Must understand basic principals of sales forecasting and scheduling, cost control, inventory, profit and loss statements, and personnel administration.

Must be able to follow verbal and written instructions.

Must have good hearing to work with customers and fellow employees and to work the drive through when necessary.

Must have good vision to observe store dynamics and to operate kitchen equipment safely.

Must be honest.

Must be assertive and aggressive, but well mannered.

Must be able to pay attention to detail, cope with pressure and remain calm when challenging situations arise.

Must be able to work as a team member and to perform job duties with a minimum of disruption to customers or fellow employees.

Must be able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time.

Must have good manual dexterity to be able to work rapidly and accurately during rush periods.

Must be able to work as part of a team to assure constant and consistent customer satisfaction through excellent quality, service and cleanliness.

Job training normally requires eight to eighteen months to gain job knowledge. Job performed under general supervision. Position requires continuous customer and employee contacts.

Working conditions may be extreme and noise level may be high at times. May have to work without food or drink during busy times.

Key activities include:

Assisting with management of all operations within the restaurant.

Assisting in the hiring, training, and review of employee performance.

Performing accounting responsibilities and preparing reports for submission to the home office.

Administering the ACT program.

Quickly preparing customers' orders according to specifications and with the highest possible quality.

Working as a team member to assure constant and consistent customer satisfaction through excellent quality, service, and cleanliness.

Prioritizing work load, always serving customers first, then maintaining dining room, then maintaining work area.

Operating all kitchen equipment.

Acknowledging and speaking to customers when possible in a friendly and courteous manner.

Reporting any needed equipment and/or facilities repair to the Maintenance Department.