RESTAURANT ASSISTANT MANAGER

The Assistant Manager directly supervises all working personnel to ensure quality and efficient food/beverage service of 18 Degrees Bar & Grill. This Manager works both administratively and manually to achieve monetary goals and customer service expectations for the department. Must be available to work a variety of shifts including nights and weekends.

The Assistant Manager will be directly responsible for building, training and motivating the back of house team. Must be able to fill-in all kitchen positions and cook on the line as necessary. This role will partner with the Bar Manager to oversee front of house staff, operations and service.

Essential Contributions:

· Give 110% effort towards customer service at all times; this includes being flexible in meeting what the customers need and accommodating the requests.

· Schedule, train and acquire staff per needs dictated by business trends.

· The expectation for management is to serve as coverage or find coverage when there is a shortage of staff or special event.

· Supervise and coordinate activities of kitchen staff to ensure efficiency and production standards daily,

· Address disciplinary matters in regards to policy and procedure in a timely matter with staff. Confer with Restaurant General Manager and People Operations on further steps of action.

· Check the quality of raw, cooked and ordered food products to ensure that company standards are met and stored according to State Law.

· Monitor sanitation practices to ensure that employees follow policies and regulations to meet health standard. Must obtain Food Handlers Card or Serv Safe.

· Order food, supplies and specialty items needed to conduct daily kitchen operations.

· Check quality and temperature of all deliveries and ensure orders come in correctly; rotate food as needed - FIFO.

· Inspect supplies, equipment and work areas to ensure efficiency and safety. Make policy changes and purchase needed supplies in coordination with Restaurant Management team.

· Must be aware of all allergies in each recipe to avoid cross contamination.

· Actively research food trends; offer ideas for menu planning, parties and daily specials.

· Monitor food costs and contribute to maintaining and reducing cost to achieve budget.

· Assist in all aspects of inventory control- bi-weekly counts, recipes, coding invoices, etc.

Always meet and exceed all expectations of Maricopa County Health Department. Ensure accurate temperature readings on all equipment and dates on food.