The Restaurant Assistant Managers (RAM) is responsible for controlling the restaurant's profitability, operations, and leading the team members to deliver great guest service. The RAM reports directly to the Restaurant General Manager (RGM), providing support with people development and ensuring daily execution of management routines. The RAM is expected to drive performance indicating metrics by directing the team members and Shift Leaders.
Manages inventory costs and maintains inventory by performing daily, weekly, and monthly inventory inspections
Places and receives inventory truck orders
Maintains and regularly monitors a list of all restaurant assets
Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with company standards, interacting with external vendors as required
Ensures that restaurant follows all cash control and security procedures (e.g., safe counting, cash drawers)
Motivates and directs team members to exceed guest expectations with accurate, fast and friendly service in a clean facility
Provides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team's capabilities and raise restaurant performance
Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
Ensures that restaurant upholds operational and brand standards
Must be at least eighteen (18) years of age
High School Diploma or GED required, some college preferred
3 years of experience working in the quick service restaurant industry as a Team Member or Assistant Manager
Some understanding of P&L interpretation and management to influence profitability
Demonstrated leadership skills
Demonstrated understanding of guest service principles
Available to work evenings, weekends and holidays
Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves
Stand and walk for long periods of time (duration of shift)
Occasionally climb on stools or ladders and reach for items located on shelves
Frequently squat or stoop to reach items on low shelves or off the floor
Routinely reach overhead, forward and underneath shelves, counters, tables, and kitchen equipment
Requires frequent motions of bending, wiping, sweeping, and mopping
Frequent exposure to fluctuating temperatures in areas such as cooler, freezer and cooking sections of restaurant
Competitive starting salary
Career advancement opportunities
Medical, Dental, Vision Insurance
Paid vacations
Work life balance
*Mountain Valley Corp. is an equal opportunity employer and we encourage all qualified applicants to apply
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