ASSISTANT MANAGER (Rifle)

Assistant Manager

Maintains excellence in guest service and quality control of operations consistently to ensure the company mission is attained.

Essential Functions

• Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards.
• Consistently ensures guests receive quality products in five minutes or less for in house orders and four minutes or less for drive thru orders.
• Ensures proper product quality control, presentation and hold times according to the Operations Training Manual, Order Assembly.
• Accesses financial information and completes weekly sales and labor during their shift.
• Routinely monitors and coaches team on safety best practices related to the Culver's hazard communication program and workplace safety.
• Empowers team to handle guest comments the Culver's way.
• Ensures team is knowledgeable concerning products and guest service.
• Demonstrates and maintains a positive attitude among team members.
• Demonstrates and ensures proper personal hygiene and food safety practices are maintained in the restaurant.
• Displays point of purchase (P.O.P.) materials timely according to the current marketing campaign.
• Demonstrates proficiency on all restaurant positions.
• Provides ongoing development of crew chief and shift leader using the management training checklist.
• Maintains an adequate team on each shift to meet labor cost standards.
• Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
• Performs daily morning, afternoon and evening restaurant tours
• Prepares and reviews daily reconciliation report against daily control totals from cash register system ensuring accuracy.
• Runs financial report, counts afternoon drawers, enters drawer pickups and completes daily.
• Ensures team is cross-trained by the training team effectively.
• Help identify and develop candidates for the crew chief position.
• Completes food inventory order accurately, using forecasts and projections based on current restaurant sales.
• Observes and maintains daily inventory levels accurately, based on current restaurant sales.
• Ensures shelf life, rotation of inventory and tempering sheet is maintained.
• Delegates and ensures the accurate completion of the Quality Control / Safe Food Checklist and First In-First Out product rotation.
• Completes end-of-the month inventory procedures accurately.
• Delegates restaurant and equipment cleaning.
• Directs weekly and monthly odd jobs to team assigning them to daily deployment sheet.
• Demonstrates positive and effective role modeling for all team members through appearance and attitude.
• Follows restaurant policies and procedures consistently.
• Demonstrates and ensures team is following system standards for uniforms and appearance.
• Attends all manager and team member meetings.
• Follows and encourages team to follow all restaurant policies and procedures.
• Checks e-mail and extranet twice daily during each shift and responds as necessary.
• Uses radiant for cash counting procedures.

Qualifications

Physical Abilities

Management Leadership Success Factors