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Position Summary

The Assistant Manager is expected to be proficient in managing all aspects of the restaurants operations. The Manager is encouraged to base his/her decisions on sound judgment. The Assistant Manager must provide a positive leadership example, and is responsible for role modeling Don Pablo’s and Hops Core Values and Principles. The Assistant Manager is also responsible for self-development through internal and external resources (GM, AGM, Phase II, MAPP books, seminars, books). The Assistant Manager must work in cooperation with the entire restaurant team to accomplish the objectives of the restaurant. Primary responsibilities for the Assistant Manager will include: staffing levels, people development, accuracy of financial reporting, Teammate files, food cost, labor costs, other operating expenses, shift management, guest interaction, safety and sanitation, product quality, facilities, and administrative duties. The Assistant Manager is also responsible for other duties and responsibilities as assigned. All duties should be completed within a 50 55 hour workweek.

ESSENTIAL FUNCTIONS

Leadership Skills: Guiding others in a course of action

Proactively recruits, selects and retains quality hourly talent. Coaches others in setting goals and in building skills and capabilities. Provides developmental opportunities for all hourly Teammates. Addresses and documents performance issues in a timely, professional manner. Creates alignment around Don Pablo’s and Hops vision, mission, business operating plan and initiatives. Formulates short- and long-term goals. Sets high standards that meet or exceed Don Pablo’s and Hops expectations. Holds self and others accountable for results. Creates a positive, stable, fun work environment where people want to perform at their best. Solicits ideas, opinions and involvement of others; fosters an open environment with two-way communication. Manages conflict effectively. Displays a respect for diversity of all kinds, and leverages the diverse skills and talents of others. Adapts leadership style to meet the needs of others.

Business Skills: Growing Don Pablo’s and Hops market share and profitability

Acts as a role model for managers and the restaurant team in creating highly satisfied guests. Fosters a passion for personalized, attentive service to ensure highly satisfied guests. Coaches and empowers the team to both prevent and recover from service problems. Resolves guest issues quickly and professionally. Utilizes internal and external resources to build brand strength. Ensures effective execution against Don Pablo’s and Hops operating procedures and initiatives. Seeks to anticipate, understand need for, and embrace change. Is flexible, adaptable, and clearly communicates changes in a timely fashion. Gives constructive feedback on change to appropriate personnel. Seeks continuous improvement in self and in business.

Interpersonal Skills: Relating effectively and working productively with others

Treats individuals, within and outside of Don Pablo’s and Hops, with dignity and respect. Behaves as s/he expects others to, is both diplomatic and direct. Demonstrates credibility by keeping promises, meeting deadlines, honoring commitments, and taking responsibility for mistakes. Exhibits ethical behavior and integrity at all times and is considered approachable. Values and publicly acknowledges the skills and contributions of others. Solicits and shares best practices within the organization. Communicates effectively verbally and in writing, listens well to ensure understanding. Solicits feedback and accepts feedback constructively while keeping professional confidences. Is prepared for and participates in management and departmental meetings.

Technical Skills: Special knowledge, skills, and abilities needed to perform effectively in the restaurant

Drives top line sales and ensures bottom line performance thru managing costs and budgets. Understands and follows Don Pablo’s and Hops standards, guidelines, and systems to ensure successful shift execution (HUB Management). Ensures that products and facilities consistently meet Don Pablo’s and Hops standards. Analyzes the P&L to identify opportunities in line items and ensures the accuracy of financial reporting. Monitors external vendors to ensure quality service and billing accuracy. Develops and executes action plans to address operational and financial opportunities, prioritizes effectively and exhibits effective organization. Thinks strategically and tactically within the scope of responsibility; connects day-to-day details to long-term strategy. Exhibits and encourages creativity; takes calculated risks, makes decisions with incomplete data, and creates processes to manage a large number of people. Is able to make tough, unpopular decisions that may be necessary for the business. Ensures the restaurant meets local, state, and federal regulations by educating the restaurant team on compliance issues.

QUALIFICATIONS

Experience Requirement

• Must have completed The Company’s Management Training Program and have a High School degree or equivalent.
• Must have demonstrated the ability to understand and execute restaurant operations policies and procedures.
• Must be 21 years of age and have at least 1 year of supervisory experience or a proven track record of workplace achievement.

Physical Requirements – Reasonable accommodations may be made to assist the following requirements.

• Must be available to work Monday to Sunday, mornings, days and nights and on holidays. 5-6 days per week, hours vary.
• Must be able to stand and walk throughout the shift, and be able to lift, carry push and pull up to 50 pounds.
• Must be able to tolerate tobacco smoke, cold, heat, and humidity, cleaning materials in various areas of the restaurant.
• Must follow and ensure proper safety precautions at all times to prevent injuries.
• Must be able to effectively use all tools, equipment and systems in the restaurant.