ASSISTANT MANAGER

Grinders Above and Beyond is a family owned restaurant serving great food with a wonderful staff since 1976.
Every employee is the key ingredient to our success.
Come and work with our family and indulge in these delicious benefits.
Enjoy holidays off to spend with your family and friends.
No experience necessary, we will teach you all you need to know! GREAT STARTING RATES, ABOVE MINIMUM WAGE.
MONTHLY & HOLIDAY BONUSES* EMPLOYEE MEAL DISCOUNTS DENTAL, MEDICAL, VISION & LIFE INSURANCE* VACATION & SICK TIME PAY* FLEXIBLE HOURS FREE YEARLY CEDAR POINT TICKET(s) CLOSED MAJOR HOLIDAYS AND MORE.
Easter Memorial Day Closed Sunday & Monday July 4th Labor Day Closed Sunday & Monday Thanksgiving Day Christmas Eve Close Early Christmas Day Closed New Years Eve Close Early New Years Day Closed TUITION REIMBURSEMENT PROGRAM* OPPORTUNITIES FOR CAREER ADVANCEMENT AND MUCH MORE JOB SUMMARY Management personnel includes Managers and Assistant Managers, On call twenty-four hours every day; responsible for the total and continual operation of the restaurant; are familiar with all aspects of the restaurant business; strictly adhere to the policies and procedures set forth in the Confidential Manual of Operations; have the ability to work in any given position within the Company; deals with emergencies; practices good guest relations through knowledge of establishment facilities and personnel, locale, and related information; deals with problems and complaints courteously, efficiently and in a professional manner.
Reporting Relationships: Refers to Area Supervisor for problems and policy clarifications.
Has direct supervisory responsibility for counter/host, servers, cooks and assistants.
Establishes authority levels according to their development.
Answerable to the Board of Directors at all times.
Scope and Impact Sales and Costs.
Directly impacts sales and profits by developing and using systems to increase sales and reduce costs, while providing the kind of service and food that will inspire repeat business.
Uniform Required: Low heeled, covered, non-skid shoes.
Black and/or tan, dress slacks; socks or hose.
Button down shirts.
Uniforms must be clean, starched and ironed.
Supervision.
Sees that each employee is productively working toward accomplishing unit goals during all work shifts.
Conditions.
Possess the ability to make quick decisions and improvise procedures when unexpected events happen and take immediate steps to improve those conditions.
May have to work long hours and work through stressful situations.
Responsibilities Basic responsibilities of management personnel are, but are not limited to the following: Adhering to and monitoring government regulations.
Adjusting work assignments and work schedules; altering work goals as necessary; writing weekly work schedules; delegating responsibility, authority, and work.
Sets a positive, helpful and professional example to employees and guests and continually strives for self-improvement.
Expresses a genuine interest and concern for each employee and treats each worker as an individual.
Evaluates own management time to make sure it is use defectively.
Administering legally required employment practices, aptitude, performance, intelligence, and oral tests.
Advising employees of duties, personnel of performance requirements, and management personnel of proposed changes in labor laws.
Introducing and enforcing new standards, policy changes.
Analyzes profit and loss statements, mystery shopper reports and Area Supervisor Inspection Reports, and takes steps to improve any problem areas.
Plans local store marketing to increase sales and formulates goals for community involvement and guest contact standards.
Submits artwork and advertising before release to Grinders and Such, Inc.
Approving bills, invoices, statements, and requests for medical treatment.
Submitting budgets, salary increases or decreases, employee transfers or promotions, and press releases to the Board of Directors for approval.
Initiates plan of action for repair and maintenance services so that management staff knows what to check for when equipment breaks down, who to contact for required services, how to find warranty information.
Approves repairs and maintenance; work orders and procedures.
Arranging and conducting conferences, meetings, and classes.
Attends conferences, classes, seminars, committee meetings, department head meetings, personnel meetings and any other type of meeting which is work related.
Authorizing leaves of absence, overtime, sick leave, time off, and vacations for employees; purchases, and expenditures.
Calls attention to mistakes by employees; coaches employees; counsels employees; checks appearance of employees; discharges employees; assigns duties and work responsibilities to employees.
Assumes responsibility for seeing that work assignments are carried out.
Compares contracts, products with product standards, performance of employees with work standards, actual and budgeted figures, data.
Conducts time and motion studies, fire drills and drill briefings, and meetings.
Consulting consultants; government officials; subject matter experts; manuals; superiors; specifications; staff; supervisors; tax authorities.
Controls consumption of supplies.
Coordinates activities of departments and of employees.
Assigns responsibilities to subordinates, delegates enough authority to carry out such responsibilities and follows up on delegating.
Reviews delegations of authority regularly to determine if further delegation is desirable or required.
Corrects guest check errors, deficiencies, vendor errors.
Deals with difficult guests; intoxicated guests; law violators; guest problems; invalids and disabled persons; detects guest and employee thievery.
Determines local business practices; advertising needs, rates and costs; personnel suitable for promotion or transfer; employee productivity; work needs and goals; staff requirements; job tasks; task procedures.
Calculates long term manpower needs according to past experience, current staffing, seasonal changes and projected sales growth.
Develops incentive programs; sets performance goals with each individual and reviews them regularly work methods and procedures; new ideas; training methods.
Explains descriptions of jobs; indoctrinates new employees; hires and trains employees; verifies information and references on job applications.
Evaluates adequacy of financial, managerial, and supervisory procedures; employee job performance; work methods and procedures; employee morale; systems of internal control; oversees trainee performance and progress.
Forecasts guest demand for services and merchandise.
Inspects physical appearance of building; establishment for cleanliness; property/grounds; output of completed job tasks; store rooms, kitchen, utility areas; special function set-ups; procedures.
Maintains harmony among employees; personnel records; establishment standards.
Providing assistance to others.
Reading industry-related magazines, manuals, reports.
Scheduling periodic inspections and overhauls of equipment.
Spot-checking entire operation of establishment and specific establishment operations.
Adjusting window shades; temperature and ventilation controls; locking doors and windows.
Issuing uniforms and guest check books; tagging keys.
Practices proper purchasing and receiving practices; bookkeeping practices.
Counting cash drawer; handling cash deposits to bank, change, etc.
; finding overages and shortages.
Held accountable for all sales money collected.
Enforces cash handling policies and procedures and takes steps to prevent the opportunity for theft from happening.
Makes sure expenditures are documented and accounted for.
Establishes inventory accountability system so that every product received is stored and prepared correctly and logically and is used to its fullest extent, while still maintaining quality.
Taking daily and monthly inventories; inventorying equipment, furniture, and fixtures.
Writing "Quality Report Forms" for changes, complaints, incorrect procedures, problems; filling out required forms.
Authorizing payments of COD deliveries.
Knowledge of and ability work in any position in the restaurant.
Ensuring that all standards, specifications, rules and regulations in the Confidential Manual of Operations are enforced at all times.
Reviews the food flow system repeatedly during the work shift and troubleshoots possible delays in service so that speed and food quality standards are maintained.
Initiates unit cleanliness and maintenance standards by developing daily, weekly, and monthly cleaning and maintenance schedules and follows through on those procedures.
The above description reflects the general details necessary to describe the principal functions of the job and shall not be construed as a detailed description of all work requirements that may be inherent in the job.