The Assistant Manager position is a management role and oversees daily restaurant functions including: team members and their activities, order accuracy, food safety and quality, restaurant safety, and excellent customer service. The Assistant Managers work closely with the Restaurant Manager or GM to ensure proper staffing, justify staffing needs, and participate in the selection and training of new associates.

The Assistant Manager may be assigned as a Manager on Duty (MOD) and hold overall responsibility for the running of a given shift – per the weekly schedule, or may focus efforts as a leader in the Front of House or Back of House, on any given shift. This position will be cross-trained on FOH and BOH main responsibilities.

❏ Manages Team Leads, and Trainers and all team members in an assigned area of the restaurant, or as MOB, over the entire restaurant for a shift.

❏ Ensures all procedures are followed, including opening checklist, line checks, closing checklists, sanitary procedures and financial procedures.

❏ Ensures great customer service to each Amy’s Drive Thru guest, and good store morale.

❏ Leads by example, by being a role model of the standards and behaviors set by Amy’s Drive Thru.

❏ Leads the restaurant team in successful day to day operations, in given area of assignment or for the entire restaurant. For example, ensures restaurant is clean and presentable, and members are wearing appropriate attire, ensures food prep is concluded timely for meals, and receives in bound material and checks quality.

❏ Write schedules that provide appropriate coverage for meals, show flexibility to associates, and minimize over-staffing and overtime.

❏ Trains and develops restaurant team, specifically Team Leads and Trainers and writes and presents performance reviews for team members.

❏ Ensures all team members, leads and trainers are receiving appropriate feedback and coaching on their performance on an ongoing basis.

❏ Looks for opportunities to improve processes in the restaurant in collaboration with the Manager, and directs the activities of team members in area of responsibility, to take appropriate steps toward approved improvements.

❏ Trains and communicates the importance of food allergens and food safety and the impacts to guests to restaurant team.

❏ Provides feedback to Restaurant managers on Team member and Leaders performance and general smooth running of operations through regular meetings.

❏ Successfully communicates, trains, and ensures ongoing compliance with changes made via the latest change management processes.

❏ Assists in identifying talent, recruiting, interviewing and selection.

❏ Holds team accountable for following Amy’s Drive Thru Safety Procedures and Guidelines, and ensure team is trained on procedures

May also be assigned the following duties, depending on area of expertise:

❏ Assist Restaurant Manager in processing payroll.

❏ Oversee management of cash handling and banking processes.

❏ Lead successful daily operations of FOH including: Registers, Beverages, Food Serving, Dining Area, and Restrooms.

❏ Assist Restaurant Manager in inventory and food ordering.

❏ Assist Culinary Operations Manager in rolling out recipe updates and changes.

❏ Lead successful daily operations of BOH including: Food Prep, Cooking, Cookware Maintenance, and Food Safety.

❏ MOD may be responsible for daily CTUIT entries and activities.

SUPERVISORY RESPONSIBILITIES:

This position supervises team members in assigned area, as well as team leads, and trainers.

EDUCATION

No Education required. Associate's degree (A. A.) or equivalent from two-year college or technical school is preferred.

EXPERIENCE

One to two years related restaurant management experience.

LANGUAGE SKILLS

Ability to read, analyze and interpret general business periodicals, professional journals, technical food safety procedures, or governmental regulations. Ability to write reports, business correspondence, and edit procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, proportions, percentages, dry and liquid measurements and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY.

Ability to solve practical problems and deal with a variety of concrete variables in situations where limited standardization exists. Ability to interpret a variety of instructions furnished in written,oral, diagram, or schedule form. Able to transact and keep records via various electronic applications.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Handler Card required

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk and talk or hear. The employee is occasionally required to reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision. Able to read signs from a normal distance.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.