Summary/Objective

The Assistant Restaurant Manager reports to the Restaurant Manager and ensures that processes and procedures are followed to meet Rutter’s expectations and goals. Organizes, schedules, and controls the preparation of food; including ordering, scheduling, selling, and tracking all food and food related items and is responsible for controlling cost and managing spoilage.

Responsibilities

• Ensure self and all employees provide professional, courteous, and timely service to all customers.
• Performs duties at multiple workstations (e.g., food prep, make table, expediter, etc.)
• Complete all store housekeeping functions (i.e., dusting, sweeping, mopping, cleaning restrooms, emptying trash, etc.).
• Set inventory levels for all items and order appropriately, following company guidelines.
• Ensure proper receiving, storage and rotation of all goods received following company guidelines.
• Schedule employees based on peak demand times.
• Train employees in food preparation, sanitation rules and regulations.
• Share responsibility for shift coverage for call-offs when no other help can be found.
• Ensure that company recipes and quantities are adhered to using “Price book” guidelines.
• Ensure that all company food safety guidelines, rules and procedures are followed by self and employees.
• Complete customer transactions accurately and efficiently, and ensure compliance with applicable age restricted product regulations (i.e., alcohol).
• Identify and resolve inventory control problems.
• Schedule hours of work for self and employees to optimize operation and control labor costs across all shifts.
• Complete and submit all forms and spreadsheets necessary to complete profit and loss statements in an accurate and timely way.
• Complete, submit, and distribute forms related to all personnel issues as requested.
• Identify opportunities to improve service and productivity, reduce costs, and increase sales and make recommendations to the appropriate personnel.
• Use a team-based approach to solving problems and resolving personnel issues.
• Demonstrate high standards and work ethics to others through words and actions.
• Ability to manage sensitive and confidential information or situations with tact, professionalism, and diplomacy.
• Maintain clean, neat and orderly work area appearance at all times.
• Develop co-workers for promotion as skills and aptitudes are identified and developed.
• Complete daily store errands including but not limited to picking up grocery items.
• Comply with all company policies at all times.
• Acts as Person in Charge (PIC) in Manager’s absence.

Preferred Education and Experience

• High School Diploma or equivalent.
• 6 months’ employment with Rutter’s.
• Prior experience in Food Service, Restaurant, or related industry.
• Prior management or leadership experience.

EEO Statement

Rutter’s provides equal employment opportunities to all employees and applicants for employment without regard to race, color, ancestry, national origin, gender, sexual orientation, marital status, religion, age, disability, gender identity, results of genetic testing, service in the military, or any other protected status under Local, State or Federal Regulations.