The assistant manager assists the general manager to ensure operations run smoothly. The thought process is that if the franchisee opens multiple locations, the assistant manager will one day become a general manager. Since this is the case, most of the assistant manager’s responsibilities fall in line with the general manager. The assistant manager’s responsibilities include, but are not limited to the following:

• Place vendor food orders for delivery to restaurant

• Record weekly inventory of restaurant food and supplies

• Manage an open, mid-day, and closing shift

• Ensure checklists such as opening/mid-day/closing, temperature, prep, safety and sanitation, and such are being completed daily

• Operate all kitchen equipment including fryers, the wok station, the painting station, etc.

• Prep food items in accordance with recipe manual and prep list when necessary

• Position food items and smallware's in an organizational way in the restaurant

• Handle guest complaints

• Ensure the guest hospitality standard is upheld

• Perform the proper cash handling procedures, specifically for opening and closing

• Bring deposits to bank

• Perform refunds, voids, comps, and checkouts

• Wash, rinse, and sanitize used dishes if necessary

• Unload trash can and transport trash to dumpster

Minimum Qualifications

• Ability to remain in an upright stationary position for eight plus hours a day

• Ability to change stationary positions frequently throughout shift

• Ability to move around the restaurant frequently throughout the day

• Ability to transport items up to fifty plus pounds around the restaurant

• Ability to move fryer baskets filled with items in and out of fryers

• Ability to read and write effectively

• Ability to observe details at close range

• Ability to count money