Assistant Manager

JOB DESCRIPTION

Job Title: Assistant Manager

Reports to: General Manager

Job Summary:

Assistant Manager is responsible for day-to-day supervising of non-management associates, assigning specified work to non-management associates, focusing on store level operation performance, coaching and developing other non-management associates and performing all responsibilities as assigned by upper management. Working a minimum of Fifty (50) hours per week.

I. ESSENTIAL JOB FUNCTIONS

• Supervises the day-to-day activities of non-management associates
• Walk the room/floor and make sure everything (light bulbs, tables, floor, bar etc.) is clean and in place and restaurant is ready to open.
• Assigns work responsibilities, prepares schedules, and ensures that all shifts are covered
• Prepares daily orders, ensures units are stocked with appropriate levels of product and coach employees on order procedures
• Sign knives out/in for kitchen, log nightly and lock up.
• Resolves routine questions and problems and refers more complex issues to higher levels
• Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the store
• Attends special meetings and training as scheduled by the Management.
• Follow reasonable directives as given by Management.
• Open and Close stores; making sure properly secured.
• Ensure employees maintains adequately stocked workstations; restocking stations as needed.
• Count and track inventory by inputting the data into computer applications (i.e. Excel, Word)
• Assist with training and development of new hires or with new concepts being introduced.
• Initial contact for questions, concerns, and/or problems with both employees and customers.
• Greets customers and prepare food orders when necessary.
• Ensure proper food handling procedures are followed by employees, including wrapping, labeling, dating, and stocking, storing, rotating, and checking temperature of products.
• Projects a professional appearance and a positive attitude at all times.
• Assists with a variety of kitchen-related functions as needed.
• Follow all security and safety procedures established and governed by SeaTac Airport, OSHA, Washington State Health Department, and Seatac Bar Group LLC.
• Perform job assignments as directed by management.

II. EDUCATION, EXPERIENCE, AND CERTIFICATION:

• 4-year degree or 4 years of job-related experience in high volume and/or multi-unit Food and Beverage operations or other related management experience
• Washington Food Handler Card and Mixologist Card
• ServSafe Manager Certified

III. MINIMUM KNOWLEDGE, SKILLS, AND ABILITIES: (Minimum qualifications needed to perform essential job functions).

• Familiar with POS systems.
• Knowledgeable in MS Office applications: Word, Excel, Power Point, etc.
• Demonstrates team management, delegation, problem resolution, critical thinking, and ability to multi-task.
• Able to hear, speak, read and comprehend instructions short correspondence and policy documents, as well as converse comfortably with customers, vendors, coworkers, and management.
• Able to visually see during all activities.
• Effective interpersonal skills.
• Effective written, listening, and verbal skills.
• Ability to identify and use resources to improve overall operations.
• Knowledge of Seatac Bar Group, LLC. policies and product, service, quality, equipment, and operations standards.

IV. PHYSICAL DEMANDS: (Physical Requirements to perform Essential Job Functions)

• Frequently lift, carry, push, pull, or otherwise move objects weighing up to 50 lbs.
• Walking or standing 100% of the time, including movement on slick and/or narrow surfaces
• Frequently operate registers and/or calculators.
• Consistently handle product preparation.
• Frequently lift and/or reach for product preparation, stocking and inventory.
• Consistently push to open and close doors to the facilities and storage rooms, as well as cooler and freezers.
• Frequently stoop to pick up supplies and trash.
• Working with extremely hot appliances and cooking items regularly.
• Use tools or equipment requiring a high degree of dexterity regularly.

V. EQUIPMENT AND ENVIRONMENTAL CONDITIONS: (Machines, devices, tools, etc., used in job performance and the conditions under which the job is accomplished).

A. Equipment (Most Frequently Used):

Fryers, ovens, stoves, common cleaning tools- broom, mop, etc.; dishwasher, common kitchen tools- knives, serving utensils, sharp objects, office equipment, and other necessary equipment.

B. Environmental Conditions:

• Subject to both inside and frequent outside environmental conditions; work activities occur both inside and outside.
• Subject to extreme cold; temperatures below 32 degrees for periods of time in freezers.
• Exposed to extreme heat: temperatures reaching 80-95 degrees frequently around fryer and warming lamps.
• Exposed to hazards, which includes moving mechanical parts, electrical current, and exposure to high heat of chemicals and food such as cooking oils.
• Subject to one or more of the following conditions: fumes, odors, dust, mists, gasses, or poor ventilation.
• Subject to frequent high levels of noise.

**This position description is a general overview of the work performed by Seatac Bar Group, LLC. employees and is not an absolute list of responsibilities, duties, and skills required. Additionally, this does not constitute a contract of employment and is subject to change without prior notice at the discretion of the employer. Reasonable accommodations may be considered upon request.

Job Type: Full-time

Pay: Up to $80,000.00 per year

Eligible for quarterly bonuses

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift

Job Type: Full-time

Base Pay: Up to $80,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person