Assistant ManagerThe Restaurant Assistant Managers (RAM) is responsible for controlling the restaurant's profitability, operations, and leading the team members to deliver great guest service. The RAM reports directly to the Restaurant General Manager (RGM), providing support with people development and ensuring daily execution of management routines. The RAM is expected to drive performance indicating metrics by directing the team members and Shift Leaders.

Summary of Essential Duties and

Responsibilities

Profitability

• Manages inventory costs and maintains inventory by performing daily, weekly, and monthly inventory inspections

Places and receives inventory truck orders

Maintains and regularly monitors a list of all restaurant assets

Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required

Ensures that restaurant follows all cash control and security procedures (e.g., safe counting, cash drawers)

Guest

Motivates and directs team members to exceed guest expectations with accurate, fast, and friendly service in a clean facility

People

Provides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team's capabilities and raise restaurant performance

Operations

Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines

Ensures that restaurant upholds operational and brand standards

Qualifications and

Skills

Must be at least eighteen (18) years of age

High School Diploma or GED required, some college preferred

3 years of experience working in the quick service restaurant industry as a Team Member or Assistant Manager

Some understanding of P&L interpretation and management to influence profitability

Demonstrated leadership skills

Demonstrated understanding of guest service principles

Available to work evenings, weekends, and holidays

Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant

Traditional

Physical Requirements

Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves

Stand and walk for long periods of time (duration of shift)

Occasionally climb on stools or ladders and reach for items located on shelves

Frequently squat or stoop to reach items on low shelves or off the floor

Routinely reach overhead, forward, and underneath shelves, counters, tables, and kitchen equipment

Requires frequent motions of bending, wiping, sweeping, and mopping

Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of restaurant

Benefits may include

Competitive starting salary

Career advancement opportunities

Medical, Dental, Vision Insurance

Paid vacations

Work life balance

*Mountain Valley Corp. is an equal opportunity employer and we encourage all qualified applicants to apply