Assistant Manager

CULVERS JOB DESCRIPTION

ASSISTANT MANAGER

Reports to General Manager

JOB SUMMARY

Assists the general manager to develop maximum sales volume and profit managers and team members to ensure every guest who chooses Culvers leaves happy.

ESSENTIAL FUNCTIONS

general manager to increase sales and net profit of the business.

annual budget while ensuring the mission is attained.

and reviews daily summary report.

and reviews weekly operations report.

the team schedule with JDA Back Office and daily deployment sheets based on forecasts and labor budget.

ensures proper portion control for all menu items.

training and demonstration of food safety using Culvers Food Safety Plan.

monitors and coaches team on safety best practices related to the Culvers hazard communication program and workplace safety.

hires and terminates team members.

ongoing training development and coaching to efficiently lead team.

ongoing development of managers.

quarterly performance appraisals of team members.

general manager with four team meetings per year to develop team and ensure consistency in system standards of quality and guest service are maintained.

consistent uniform and appearance standards of team members.

team education concerning current marketing and public relations information.

maintains excellence in guest relations including follow up on guest comment cards promptly and effectively.

runs shifts to ensure quality product and prompt guest service.

ensures guests receive quality products in five minutes or less for in house orders and four minutes or less for drive thru orders.

equipment is effectively maintained and repaired.

proper follow up of visitation and full field reports including but not limited to cleanliness hospitality and ground appearance.

daily morning afternoon and evening restaurant tours.

positive and effective role modeling for all team members through appearance and attitude.

e-mail and extranet twice during each shift and responds as necessary.

up with Training Coordinator regarding training and implementation of new products and procedures to team members.

the accurate completion of food inventory order using projections based on current restaurant sales.

accurate completion of the Quality Control/Safe Food Checklist and Product Rotation Reports.

food cost variance report in Radiant to determine appropriate waste dollars and where improvements can be made.

daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs.

active and ongoing community relationships.

QUALIFICATIONS

• Strong decision making skills with the ability to develop and sustain a high performing team. Ability to build relationships and foster a positive and friendly years leadership experience or equivalent combination of education and experience. Certified from a national food safety program.

PHYSICAL ABILITIES

• Stands for long periods of time without sitting; Walks fast paced during shifts; Bends reaches and stoops
• Lift / carry 10 lbs or less Constantly; Lift / carry 11-20 lbs Constantly; Lift / carry 21-50 lbs Frequently; Lift / carry 51-100 lbs Occasionally

Required Experience:

Manager