POSITION SUMMARY: This position is under the direct supervision of the General Manager and/or Assistant General Manager and provides restaurant leadership in accordance with established company standards.
ESSENTIAL DUTIES AND TASKS:
- Assists in managing Restaurant Environment during scheduled shifts with discretionary management decision making required:
- Ensures prompt, friendly service according to company guidelines
- Builds a culture using the Vision / Mission statement to guide People, Profits, and Guest Experience
- Ensures the immediate response and correction of all verbal guest complaints
- Ensures a high-quality guest experience by employing tools such as table touching and proactivity in resolving potential guest issues
- Teaches and enforces alcohol awareness
- Assist in maintaining adequate inventory levels
- Ensures product preparation and presentation uncompromisingly meeting company standards
- Effectively oversees/schedules associates to meet sales demands
- Maintains effective safety and security programs according to company policy and government standards
- Promotes and manages restaurant organization, cleanliness and sanitation
- Assist in executing all incentive contests and educates associates on promotions and new menu offerings
- Assists in managing Team Leaders and Team Member performance
- Assists in maintaining Team Member and administrative functions as related to a manager role
- Effectively assists in managing Front of the House and Back of House operations during assigned shifts
- Responsible for all opening and closing procedures of the restaurant during assigned shifts
- Assists in managing standards and commitment to quality
- Assists in managing daily and weekly reports
- Fosters teamwork by building effective teams committed to restaurant and organizational goals
- Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image
- Development of Team Leads, and Team Members for growth within the company
- Performs other related duties as required and assigned
EQUIPMENT/ COMPUTER SKILLS:
- Computers
- Phones
- Scanners
- Photocopiers
- filing cabinets
- fax machines
- Microsoft Suite
- Applebee’s systems and software
SUPERVISORY RESPONSIBILITY: Back of House and Front of House Team Leads and Team Members
MINIMUM QUALIFICATIONS:
- High School Degree or equivalent education and/or experience;
- One to Two (1-2) years of guest service experience;
- One to Two of prior supervisory experience, preferably in a casual dining setting
- Demonstrated progression towards growing sales and managing a Profit & Loss Statement
- Positive attitude and the ability to handle highly difficult guest interactions;
- 21+ years old
- ServSafe Alcohol and Food Certification a plus
- Reading, writing, basic math and verbal communication skills in English is required
- Bi-lingual experience a plus
- Ability to pass company background check
- Reliable transportation and government issued driver’s license required
- Ability to work 50-55 hour work weeks and flexible schedule consisting of mornings, mid-day shifts, evenings, weekends and holidays
KEY COMPENTENCIES:
- Passion for hospitality
- Highly trusting
- Organized
- Detail oriented
- Demonstrates care and concern
- Developer of others
- Goal orientated
PHYSICAL DEMANDS:
- Mobility required during the entire shift
- Ability to stand and exert fast-paced mobility for periods of up to four (4) hours in length
- Must have a good sense of balance, be able to reach, bend, stoop, and kneel and frequently lift as much as 50 pounds, several times over
- Must be able to speak clearly and listen attentively to guests and other employees
Travel: Estimated amount of travel is negligible
WORKING CONDITIONS: Subject to wet floors; loud noises; fast-paced; outdoor conditions.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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