Assistant Manager

Description :

The Assistant Manager (AM) supports the Restaurant Manager in living Company Mission Statement and Values and ensuring delivery of guest satisfaction through managing the daily operations of a single restaurant. The AM helps manage financial controls, operations, people development, customer service and compliance across shifts for desired restaurant outcomes (i.e., increased sales, profitability and employee retention). The AM has full accountability for restaurant operations in the absence of the Restaurant Manager or Senior Assistant Manager. An AM should be able to work long and / or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant.

NOTE : Each "key activity" described below identifies, in parenthesis, the primary (but not exclusive) core competency related to the performance of these principal responsibilities and key activities.

Requirements :

MINIMUM QUALIFICATIONS :

1. High school diploma or equivalent, with some college preferred

2. Demonstrated leadership skills with a minimum of one (1) year of excellent performance standards with a

BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail / hospitality

industry

3. English language proficiency that enables speech clarity and proficient reading and verbal comprehension

4. Proficient math skills

5. The incumbent has completed the following internal certifications or is willing to complete them as required, including but not limited to, Guest Service Expert (GSE), Basic Management Training (BMT) and Serve Safe Essentials

6. The incumbent has completed internal certifications for Anti-Harassment Training and HR Legal Compliance Training or is willing to complete them within sixty (60) days from the start date in the position

CRITICAL RELATIONSHIPS :

1. Reports to Restaurant Manager

2. May be supervised by Senior Assistant Manager

3. May be coached by District Manager and / or Senior District Manager

4. Supervises Crew Team Members(including Shift Supervisors)

Additional Info :

PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES :

1. Leads Operations Excellence : Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines.

• Provides production direction to crew in a clear and concise way (Leads People)
• Sets an example for crew by working hard to ensure swift and smooth production (Gets Results)
• Identifies and resolves bottlenecks in food preparation and delivery to increase speed of service (Solves Problems)
• Identifies and gets the right people involved to resolve restaurant equipment problems (Solves Problems)
• Demonstrates patience and a positive attitude with crew while delegating tasks and giving production instructions (Influences Others)

2. Leads shift using Mission Statement and Values : Motivates and directs crew members and Shift Supervisors to do what it takes to exceed customer expectations with food and friendly service in clean surroundings

3 Builds Crew Talent : Supervises and trains crew members and Shift Supervisors on crew stations, BKC products, processes and policies and assists restaurant management team with recruiting, selecting and retaining effective crew talent.

4 Assists with Profit and Loss Management : Follows cash control / security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results

5 Ensures Restaurant Compliance : Assists RM in enforcing compliance with government regulations, BKC Market Policy, employment law, food safety, BKC National Security Policy, operations and BKC policies and procedures relating to all restaurant activities across shifts.