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Posted: Monday, January 29, 2018 3:04 AM

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

NV Restaurant Management, LLC
Assistant Manager Description

I. Position Information Position Title:
Assistant Manager (AM)

Supervisor's Title:

General Manager (GM), Area Coach (AC)
II. Position Summary
The primary responsibility of the Assistant Manager is to assist in the overall management of restaurant operations. This includes (but not limited to): adherence to company guest service standards, restaurant walks, administrative duties, safety and security policies and procedures, ensuring the restaurant team is properly trained and developed; and meeting the fiscal goals of the restaurant.
III. Accountability Scope
  • Short and long-term success of the restaurant is impacted by management's role in achieving 100% customer satisfaction and 100% compliance of company and government regulations. Secure the company assets with integrity including but not limited to company cash, equipment and inventory in accordance with company policy. Complete employee and restaurant paperwork in a timely manner. Comply with and ensure execution of all company policies. Represent the company in a positive manner.
IV. Principal Responsibilities
  • PEOPLE DEVELOPMENT Assist in the recruitment of successful SM and TM candidates for the restaurant. Implement and utilize company-defined employee training program while providing work direction and guidance. Build and maintain a positive and motivating work environment.
  • EMPLOYEE RELATIONS Provide timely coaching and recognition, use constructive disciplinary procedures and properly document employee performance. Ensure communication channels and problem resolution is available on all shifts, gain respect; build trusting relationships. Utilize the communication process such as bulletin boards, postings, and Manager Daily Planner. Escalates applicable matters to GM, AC or HR such as: performance issues, employment decisions, leaves, sexual harassment, and other matters that substantiate their guidance and expertise to limit legal exposure.
  • SERVING THE CUSTOMER Ensure restaurant meets company guest standards. Lead the restaurant team by example to ensure 100% guest satisfaction, 100% of the time. Deliver at or above company standards in VOC initiatives. Utilize THE MAKE UP PROCESS when resolving guest complaints and empower the restaurant team to resolve guest complaints.
  • FINANCIALS As directed by management; track, complete and manage the restaurant's financial controllables including but not limited to: use of automated tracking systems, managing employee labor, overtime, food (ICOS), and supplies within Company standards. Monitor cash management and deposits per company standards. Maintain and protect all company assets.
  • OPERATIONS - Develops CORE behaviors and standards. Maintain operational updates and utilize the ANSWER SYSTEM. Follow proper opening, closing, and safety and security procedures. Maintain cleanliness and preventive maintenance programs. Implement and execute all marketing programs to their fullest. Recognize business generators and traffic patterns and plan shifts accordingly. Utilize Food Safety Checklist and ensure all food safety procedures are followed to company standards. Communicate to the GM or AC all operational variances and employee issues. Enforce use of Daily Control Sheet (DCS) to verify company standards are met.

V. Key Relationships
  • Restaurant Management providing operational reports and sharing/seeking advice on problem issues; establish and maintain a trusting relationship
  • Internal/External vendors - discuss required repairs, maintenance or shipments; establish a trusting relationship.
  • Strong customer relationships in building loyalty, protecting brand integrity; develop and execute at or above company standards for the customer experience.
VI. Knowledge and Skill Requirements Education:
Some High School

Experience:

One year Restaurant management experience (QSR preferred).

Specialization: (licenses, certifications, etc )

Food safety/Serve-safe certification according to state or local requirements. Reliable transportation, maintain a valid driver's license and insurance., Must pass Criminal Background Check.

VII. Key Challenges
  • Personal Effectiveness - Takes personal ownership of tasks and responsibilities; handles constructive criticism with maturity; ability to operate under minimal direction and supervision, showing self-motivation and self-direction.
  • Organization Demonstrates discipline with excellent follow through attention to detail skills. Shows inititative and flexibility in managing multiple tasks.
  • Collaborative a team player, leads with an optimistic approach, building trust with employees and rapport with customers.
  • Management Effectiveness - Gives clear work direction and motivates towards excellence. Pursues job problems quickly and decisively, knows when to seek assistance if needed.
    • Analytical- ability to read and analyze reports and count accurate inventory

    IX. Physical Demands
    JOB TITLE:
    Assistant Manager

    PHYSICAL DEMANDS A. Overall Strength Demands (Check One):
    SEDENTARY:
    LIGHT:

    MEDIUM: X

    HEAVY:

    VERY HEAVY:

    Exerting up to 10lbs. occasionally or negligible weights frequently; sitting most of the time

    Exerting up to 20 lbs. occasionally, 10lbs. frequently, or negligible amounts constantly OR requires walking or standing to a significant degree

    Exerting 20-50 lbs. occasionally, 10-25 lbs. frequently, or up to 10 lbs. constantly

    Exerting 50-100 lbs. occasionally, 25-50 lbs. frequently, or up to 10-20 lbs. constantly

    Exerting over 100 lbs. occasionally, 50-100lbs. frequently, or up to 20-50 lbs. constantly

    B. Identify the Frequency of each physical demand listed below using the following codes:
    C = CONTINUOUSLY 2/3 or more of the time
    F = FREQUENTLY From 1/3 to 2/3 of the time

    O = OCCASIONALLY Up to 1/3 of the time

    R = RARELY Less than 1 hour per week

    N = NEVER Never occurs

    These are descriptions of the way this job is currently physically being performed; it does not address the potential for accommodations if needed.
    PHYSICAL DEMANDS
    CODE

    DESCRIPTION

    Standing

    C

    Requires long periods of standing to review operations

    Sitting

    C

    Doing reports, some paperwork, talking to employees and guests;

    Walking

    C

    Moving throughout the restaurant

    Lifting

    F

    Ability to lift a maximum of 50 lb with or without assistance

    Carrying

    F

    Ability to carry a maximum of 50 lb with or without assistance

    Pushing/Pulling

    F

    Ability to push or pull a maximum of 50 lb with or without assistance

    Reaching

    C

    Reaching for items in restaurant

    Reaching Over Head

    C

    Various job duties including but not limited to food prep, customer service and managerial tasks

    Handling

    F

    Files, storage boxes, small equipment

    Finger Dexterity

    C

    Computer keyboard, cell phone, calculator, measuring, holding some tools, supplies

    Kneeling

    F

    Inspecting, setting up restaurant and cleaning

    Crouching

    F

    Moving items in restaurants and cleaning

    Crawling

    R

    For some inspections and cleaning

    Bending

    F

    Picking up items from floor, inspecting areas and cleaning

    Twisting

    C

    Moving, inspecting, setting up restaurant and food preparation

    Climbing

    O

    Possible for inspecting, changing lights, and cleaning etc.

    Balancing

    C

    Standing and reaching/pushing/pulling items

    Vision

    C

    Viewing, inspecting building areas; ensuring work is done appropriately, giving orders, reading reports, monitors and registers.

    Hearing

    C

    Receive and interpret information from others-face to face or by phone

    Talking

    C

    Give information and direction to others in discussion.

    C. Machines, Tools, Equipment and Work Aids:
    Use of all restaurant equipment including but not limited to: Headsets, drink machines, fryer, dishwasher, re-thermalizer, Bunn Hot water, POS registers, cleaning chemicals and supplies (mops & brooms), small food prep utinsels. Use of computer and peripheral equipment, monitor, calculator, fax machine, copy machine, telephone and credit card machine. Office work includes communicating via telephone and email, preparing written communication via Open Office applications, accessing and analyzing reports. Some maintenance includes unclogging toilet, relighting water heater, etc. Office supplies such as notepads, pencils, pen etc.
    D. Environmental Factors:
    Fast paced work environment. Primarily inside restaurant around food prep and cooking equipment (hot & cold); may need to work at drive-thru window. May need to be outside for inspection of property. Requires frequent immersing of hands in water to wash hands, wash/rinse food, and small wares. All food handling requires gloves. Some responsibilities like cleaning are performed outdoors in the elements like rain, snow, sleet, hail, sun, hot and cold. Ability to work irregular hours, nights, weekends, and holidays. Work with co-workers and the public. Requires ability to be on-call 24 hours a day and work an average of 50 hours per week. If the AM plans to be unreachable by phone or is on vacation, the GM must be given advanced notice.


    Associated topics: bakery manager, director, general manager, general operations manager, gm, grocery store manager, kitchen manager, night manager, restaurant leader, restaurant manager

    Source: http://www.jobs2careers.com/click.php?id=4861724517.96


    • Location: Reno

    • Post ID: 40226667 reno
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