Restaurnat Assistant Manager

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Description
Coordinates all foodservice activities of Hooters establishment during his/her shift by performing supervisory duties using corporate guidelines regarding sales, profitability, and guest and employee relations. Encourages teamwork and is responsible with team members (other Assistant Managers, General Manager, and Unit Staff Employees) for building and increasing sales over the previous year's sales while maintaining profitability, and ensuring employee and guest satisfaction without compromising concept integrity at all times during his/her shift.

Pursuant to Department of Labor parameters, this position is classified as an exempt position.

TRAINING:
In order to prepare for the position of Assistant Manager, a Manager in Training (MIT) program has been designed to create a foundation of skills necessary for success. This program consists of approximately 16 weeks of supervised rotations through all positions involved in a Hooters’ restaurant. Upon completion, personnel are assigned to a store as an Assistant Manager.

COMPENSATION:
Compensation will be paid on a salary basis. All managers are eligible for bonuses once they have complete training and are assigned to a base store. Bonuses are paid on a period (every 4 weeks), quarterly, and annual basis depending on the bonus category. During the MIT program, employees are paid hourly plus overtime subject to Federal and State wage and hour requirements.

BENEFITS:
Hooters offers a wide range of benefits to our managers, including the following:
- All those required by law (Social Security, workers’ compensation, state disability, unemployment insurance)
- Auto mileage
- Bereavement Leave
- Dental Insurance
- Employee Discounts
- Family and Medical Leave
- 401 (k) plan (after 1 year)
- Health and Medical Insurance
- Holidays
- Jury Duty Leave
- Life Insurance
- Long-term disability
- Military Leave
- Pre-tax flexible spending accounts
- Pre-tax insurance premiums
- Recognition awards (trips, certificates)
- Relocation assistance
- Short-term disability
- Travel allowances
- Vacation benefits (2 weeks after 1 year; 3 weeks after 7 years)
- Voting time off

* Some benefits programs require contributions from the employee, but most are fully paid by the employer.

*Posting of photo requested but not required
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Requirements/Responsibilities
QUALIFICATIONS:
To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. This job description in no way implies that the duties listed here are the only ones the employee can be required to perform. The employee is expected to perform other tasks, duties, and training as dictated by their supervisors. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

PRIMARY DUTIES AND RESPONSIBILITIES:
- Supervising entire Hooters operations. This supervision includes assessing needs of Hooters restaurant building or equipment pertaining to the Hooters restaurant building.
- Supervising all employees on the shift with the exception of the General Manager.
- Supervising to ensure that Standard Operating Procedures in the Back Of The House are being followed with regard to Food Specification (SPEC) Procedures, guest safety, employee safety, food handling, receiving and storage procedures.
- Following Standard Operating Procedures for supervising all Front Of House employees in order to ensure employee motivation and compliance with Company policies and procedures, guest satisfaction, and promotion of Hooters concept.
- Auditing and ensuring that the restaurant is fully functional and meets all Hooters Management Corps standards and integrity issues on a daily basis, including, but not limited to: cleanliness, atmosphere, service, guest interaction, and execution of food and beverage standards.
- Reviewing, analyzing, and completing accurately all necessary daily, weekly, and monthly paperwork regarding all operational and administrative aspects of the store
- Assisting with inventories, ordering and setting par levels with use of proformas, completing accurate prep sheets, and setting par levels.
- Completing and auditing payroll and Human Resource forms.
- Regularly and customarily directing the work of employees on duty.
- Management of a customarily recognized department or subdivision (i.e. merchandise, administration, beer/wine/liquor, risk management, training, marketing, physical plant, etc.)
- Participating in the hiring and terminating processes of employees, including having his/her suggestions and recommendations as to the promotion, hiring, advancement, or any other change of status of employees being given particular weight.
- Being able to utilize basic functions of the Hooters’ restaurant's POS (Point of Sale) Register System well enough to teach and supervise use of register by staff level employees.
- Being responsible for cash or funds generated from all sources for collection; responsible for reconciliation, recording and controlling of cash, and other negotiable items.
- Attending and enforcing all information from Hooters Management Corps Employee Training Programs.
- Conducting oneself in a professional and respectful manner at all times, leading by example, and enforcing Hooters’ policies.
- Interacting and communicating with all employees and customers on a daily basis in an environment of professionalism, dignity, and respect
- Handling customer and employee complaints; communicating concerns to general manager, area supervisory personnel, and/or Human Resources to specific circumstances.

PRIMARY SUPERVISORY RESPONSIBILITIES:
Ability to coach and counsel effectively. Ability to energize and motivate.
Team Building: Supervise staff in such a manner as to build high morale and group commitments to goals and objectives.
Leadership: Must be able to influence the actions and opinions of staff in a desired direction; to exhibit independent judgment in leading staff to worthwhile objectives. Energizing: Able to create positive energy (motivation) in both individual employees and groups of employees.

In addition to the aforementioned supervisory responsibilities, Assistant Managers are routinely assigned supervisory responsibilities overseeing one or more of the following subsections:

Merchandise: Overseeing the daily inventorying and ordering of merchandise items, communicating with Merchandise Department personnel, preparing in-store merchandise displays, supervising in-store incentive and reward programs for employees relative to merchandise, reviewing merchandise invoices for accuracy, inputting merchandise costs into computer POS system, conducting mid-period and end of period inventory counts, training of employee staff relative to merchandise presentation, promotion, and sales.

Training: Supervising in-store Hooters Girl, Kitchen Staff, Host, Staff Person, and Service Bartender on-the-job training, monitoring and documenting employee compliance with Company and/or State mandated certifications in alcohol awareness, sanitation/hygiene, and Hooters Girl classroom seminars, monitoring, inventorying and ordering training materials, manuals, and support documents, communicating with Corporate Training Department personnel, providing written and verbal feedback to staff employees regarding progress and training status, recruiting potential employees for staff level employees.

Administration: Overseeing and reviewing all employee I-9 and W-4 documentation compliance by employees, documenting all incidents of general liability and workers compensation, communicating all incidents of workers compensation and general liability to Corporate risk management personnel, scheduling of staff level personnel for daily, weekly, and special event positions, scheduling and certifying employees for viewing of harassment education video per Company policies, monitoring and reviewing applicant flow log per Company procedures, reviewing of vendor invoices for accuracy, entering of invoice data into POS system per Company procedures, ensuring posting of all mandated Company, State and Federal legal, health/hygiene, and marketing posters, announcements, and other documents, reviewing and certifying that all staff level employee files contain all mandated documents, certificates, and acknowledgements; coordinating with Corporate personnel the awarding of recognition awards for staff level personnel.

Kitchen: Overseeing Back Of The House procedures including inventorying and ordering of food and beverage products, ensuring quality control of all purchased vendor items, controlling food costs within acceptable budgetary parameters, training of kitchen and food preparation personnel per Company specifications, monitoring prepared food presentations to ensure compliance with Company specifications, scheduling of staff level personnel to address hygiene and cleaning necessities pursuant to Company, State, and Federal procedures and regulations, scheduling of kitchen and food preparation personnel.

Physical Plant: Prioritizing, monitoring, and documenting the upkeep and maintenance of the physical structure of the location, its equipment, tools, heating and cooling units, lights, HVAC, tables, chairs, and stools, communicating with Corporate maintenance and repair personnel concerns referencing the aforementioned, communicating with vendors and supervisory personnel pursuant to maintenance and repairs, overseeing landscape-related activities, reviewing and posting invoices relating to maintenance and repair, controlling maintenance and repair costs pursuant to acceptable budgetary parameters.

Risk Management: Overseeing compliance with all Company, Federal, State, and Local regulations and policies pertaining to safety, training of employee level personnel in correct safety procedures, reviewing performance of management and staff level employees to ensure that maximum safety policies and procedures are followed, communicating with Corporate personnel concerns pertaining to health, fire, and building codes categories, posting of safety-related posters, advisories, and other documentation, monitoring of the building, its equipment, tools, heating and cooling units, lighting, HVAC, tables, chairs, and stools relative to preventive safety actions.

Marketing/ Community Relations: Interacting with local community businesses, schools, youth and adult groups, and individuals pursuant to building sales and generating good will, coordinating publicity announcements and signage throughout the location and its local market, communicating and participating in activities in conjunction with Corporate promotional and marketing personnel; overseeing and documenting in-store contests, games, and activities.

COMMITMENT TO TASK:
Must be able to start and complete specific courses of action while exhibiting high motivation and a sense of urgency. Be willing to commit to long hours of work and make personal sacrifice in order to reach goals.

TIMELINESS:
Must show up to work on time. Must complete projects in a timely manner.

EDUCATION/ EXPERIENCE:
- Must have the equivalent of a High School diploma.
- Must attend the new employee orientation and agree to the company’s policies and procedures.
- Must have ability to understand and execute Hooters Management Corporation systems.
- Must have ability to understand and execute Hooters Management Corporation Human Resource and Training systems.
- Must have good experience with the involvement of Hooters Management Corporation promotions.
- Must have successfully completed Hooters Management Corp MIT program.
- Must have successfully passed all Front of House (FOH) and Back of House (BOH) Trainer Certification Classes
- Must have completed Hooters Girl, responsible alcohol service, and sanitation/food safety certifications.

LANGUAGE SKILLS:
Verbally advocates company goals. Ability to clearly present information through the spoken word; influence or persuade others through oral presentation in positive and negative circumstances. Must be able to clearly explain Human Resource, Payroll, Training, and Safety information to restaurant staff. Must have good customer service skills and through use of good language and communication skills. Must be able to assist General Manager and 1st Assistant Manager with the motivation of staff and guests through spoken word and actions.

REASONING ABILITY:
Decision Making and Problem Solving: Able to take action in solving problems while exhibiting judgment and a realistic understanding of issues; able to use reason, even when dealing with emotional topics. Ability to prioritize tasks

OTHER SKILLS AND ABILITIES:
Organization and Planning: Able to organize or schedule people or tasks; to develop realistic action plans while being sensitive to time constraints and resource availability.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and/or walk for long periods (8-12 hours); use hands to touch, handle, or feel paperwork, food or equipment; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell food for food quality. The employee is occasionally required to sit and stoop, kneel or crouch. The employee will be in a fast-paced environment, supervising cook line food production, managing the flow of guests and the safety of guests and employees, managing food quality and working in a hot kitchen. The employee must have good crisis management skills. Operate the restaurant with a sense of urgency. The employee must occasionally lift and/or move up to 50 pounds for delivery storage and rotation, along with assisting with trash removal. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Listening: Must be able to listen well. Employee must be able to hear restaurant operating equipment, fire alarms, and smoke detectors. Employee must be able to listen to their staff and the requests of guests. Coping: The employee must be able to maintain a mature, problem-solving attitude while dealing with interpersonal conflict, hazardous conditions, hostility, or time demands. Must have the ability to perform required job functions for up to 12 hours at a time. Business needs at times make the following conditions mandatory: overtime, shift work, a rotating work schedule, or a work schedule other than Monday through Friday.

WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee occasionally works near moving mechanical parts and in outside weather conditions and is occasionally exposed to wet and/or humid conditions, fumes from equipment or toxic or caustic cleaning chemicals, or airborne particles, extreme cold, and extreme heat. This can occur while performing food quality rotation and stock inventories in the freezer and walk-in refrigerator/freezer. Also, this can occur while working at outside Hooters promotions and working in the kitchen near grills and fryers. The noise level in the work environment is usually loud.
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