Assistant Manager Full-time/ Part-time $16.00 - 20.00 per hour
JOB SUMMARY:
Runs shifts efficiently and continually motivates team members to ensure that every guest who chooses Culver’s leaves happy.
ESSENTIAL FUNCTIONS:
Has the availability to open the restaurant and close the restaurant on a rotating schedule. Is able to perform all opening and closing functions effectively. Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet Culver’s standards. Demonstrates proper product quality control, presentation, and hold times. Reviews daily deployment sheet and adjusts to ensure team efficiency while maintaining labor costs. Performs restaurant opening and closing procedures effectively. Routinely monitors and coaches team on safety best practices related to the Culver’s hazard communication program and workplace safety. Demonstrates proficiency in all restaurant positions. Trains team effectively on all restaurant positions. Empowers team to handle guest comments “the Culver’s way.” Ensures team is knowledgeable concerning products and guest service. Demonstrates and ensures team is following the standards of uniforms and appearance. Ensures proper follow-up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance. Administers team member breaks according to federal and state legal requirements. Assists team members with mis-punches, voids, discounts, and other managerial POS Runs financial reports, counts afternoon drawers, enters drawer pickups, and completes daily deposits. Accesses financial information and completes weekly sales and labor during their shift. Monitors daily inventory levels to ensure adequate supply for shift based on current restaurant sales. Ensures shelf life, First In-First Out method of inventory rotation and the tempering sheet is maintained accurately. Ensures the accurate completion of the Quality Control/Safe Food Checklist. Ensures the team practices proper personal hygiene and demonstrates food safety practices. Assigns and follows up on weekly and monthly “odd jobs” to team. Demonstrates positive and effective role modeling for all team members through appearance and attitude. Attends all manager and team member meetings. Follows restaurant policies and procedures consistently. Ensures proper product waste documentation on every shift. Runs daily POS labor reports and utilizes radiant for cash counting procedures.
QUALIFICATIONS
Flexible Schedule Ability to Open or Close restaurant as needed Management Experience (1 - 2 years of restaurant experience is preferred) Reading and writing skills required Communicates with guests, team and management Maintains a sense of urgency Demonstrates trained food safety knowledge Climb up and down a ladder to a height of 25 feet Sweep, mop and scrub using hazardous materials Work independently without supervision Reach, bend and clean surfaces regularly Work frequently in hot, cold and damp environments Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns
PHYSICAL ABILITIES
Stand Constantly Walk Constantly Sit Occasionally Handling Constantly Lift / carry 10 lbs. or less Constantly Lift / carry 11-20 lbs. Constantly Lift / carry 21-50 lbs. Frequently Lift / carry 51-100 lbs. Frequently
MANAGEMENT LEADERSHIP SUCCESS FACTORS
COMMUNICATION: Verbal, written, presentations to others; communication up – same level –direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems. CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriately; sets a good example as a role model in accepting change, executing change initiatives and following through to ensure changes are effective. DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross-functional team members; collaborates with others to ensure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary. INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extraordinary results with ordinary resources. PLANNING: Organized and able to establish and manage priorities, and meet deadlines. Delivers desired results; ensures that planning involves communication with team members and best utilization of resources. ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with team members, guests, and vendors. Supports, cooperates, and has the ability to influence others. BUILDS AND SUSTAINS A HIGH PERFORMANCE TEAM: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised. Work schedule 8 hour shift Weekend availability Monday to Friday Holidays Day shift Night shift
Benefits
Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance STD/LTD insurance Employee discount Paid training In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard. Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.