The Assistant Manager is responsible for leading the FOH and BOH operationsof the Cafe. The AM will spend significant time performing managerial duties, as well as some back of house cooking functions. Key responsibilities include hiring, managing, training and disciplining restaurant team members as well asthe management team. The AM is responsible for ensuring excellent guest experience,the safety of our guests,team members and property, and product quality. The position will lead and develop the manager to drive catering and increased sales. The AM must hit operational and sales goals for the Cafe, as well as operatewithin brand standards.
ESSENTIAL FUNCTIONS
?Wears an “owner’s hat” in operating the store.
?Knowledgeable and proficient in each position within the cafe.
?Successful completion of the Cafe Basics, Certified Trainer, and Crew Leader Training Programs.
?Recruits, interviews, hires, and trains new Crew Members to ensure the café is staffed at theappropriate level.
?Manages and delegates daily functions of the café including prepping product, making food andsmoothies, serving customers, and completing daily and weekly cleaning duties.
?Leads and coaches Assistant Managers and staff during each shift to ensure brand standardsare upheld.
?Manages the brand experience, including hospitality, quality control, and speed of service.
?Ensures all safety and security policies are being followed as set by the brand.
?Monitors sales growth and cost control of the store against the budgeted expectation andhistorical performance to maximize profitability.
?Leads marketing and promotional campaigns. Executes marketing and sales programsfollowing guidelines.
?Hires and trains cross functional Team Members to ensure the store is staffed at theappropriate level.
?Manages labor to ensure proper staffing levels to meet the budget and sales strategy.
?Manages the inventory and par levels.
?Ensures equipment is operable to execute brand standards.
?Drives servsafe compliance and proper food handling procedures.
?Performs any additional tasks necessary to run the store.
REQUIRED EXPERIENCE& KNOWLEDGE
?5years of food service experience or hospitality degree?Legally able to work within the State and Federal guidelines.
?Servsafe certification required.
?Strong in driving operational execution in both FOH and BOH.
?Self-starter; able to clarify ambiguity, make solid decisions, and create solutions in a fast-paced organization.
PHYSICAL REQUIREMENTS
?Continuous standing and walking throughout the duration of each shift.
?Bending, lifting and carrying up to 25 pounds to perform duties like stocking, refilling ice, ortaking out trash.
?Constant face-to-face interactions with crew members and customers.
?Safely navigate in a fast-paced café environment.
?Ability to multi-task and remain positive in sometimes stressful working conditions.
WORKING CONDITIONS
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