Pro Resources is seeking an Assistant General Manager for a client in Indianapolis, IN. In this role, you will assist the Restaurant General Manager in achieving the restaurant’s annual sales and profit plan by staffing, developing, and motivating primarily night personnel toward the achievement of operational excellence. Apply Today!
Compensation
- Compensation is from 45,000 USD to 55,000 USD per year
Job Duties
- Establish and maintain night shift staffing levels (hiring employees, and/or scheduling work
hours) through effective planning, which will assure the efficient operation of the restaurant
in accordance with company policy and the respective state and federal labor laws. - Supervise subordinate staff to assure that guests are treated promptly and courteously;
products are of specified quality and quantity; equipment is maintained properly; sanitation
standards are complied with and the restaurant is maintained in a neat and attractive manner. - Utilize all company training tools to provide Team Members with on-the-job training in all
aspects of restaurant operation. - Implement and execute appropriate restaurant level financial controls (petty cash, profit and
loss statements, daily deposits, WEBCEMS, payroll, NOI reports, budget book, EOD
reports, etc.) to assure proper accountability of company funds. - Implement appropriate restaurant level controls to assure that supplies are ordered as needed,
that materials received are of good quality and in the proper quantity, and are properly
accounted for. - Receive and resolve guest complaints in a tactful manner in order to maintain guest
satisfaction. - Appraise performance of subordinates to assure that job performance is appropriately
recognized. - Exercise sound managerial judgement and decision-making pertaining to all employee
relations and personnel actions (i.e., timely performance evaluations, conflict resolution
handling, disciplinary actions, employee counseling, etc.) in order to develop attitudes of
cooperation, enthusiasm and professionalism. - As delegated by the Restaurant General Manager, train and develop the capabilities of other
Assistant Managers and Manager Trainees in the area of management skills and technical
knowledge in order to provide for growth. - Assist the Restaurant General Manager in appraising the performance of Assistant Manager’s
and Manager Trainees, if required to do so. - Take inventory of stock when closing the restaurant at night in order to provide the
Restaurant General Manager with data needed to order supplies and identify shortages. - Count cash on hand at shift change, and as appropriate, at restaurant closing, in order to
determine if there are overages or shortages and to provide the Restaurant General Manager
with data needed for the bank deposit statement. - Perform, in absence of the Restaurant General Manager, the manager’s routine duties
- Maintain a safe work environment for all employees and guests through proper team member
training, maintenance of building and equipment and adherence to all safety rules and regulations in order to eliminate accidents and injury.
Background Profile
- REAP Training Program required
- Phase One –Four Management Training
- Must have the ability to communicate with guests and coworkers.
- Must have the ability to comprehend and appropriately react to others.
- Must have the ability to perform multiple tasks.
- Must have the ability to adjust to changing assignments.
- Must have the ability to maintain productivity, composure, and a pleasant attitude under
pressure - POS, Cash Register, Kitchen Minder, Kitchen Screens, Inventory Control Program, GURU,
Microsoft Outlook
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