Assistant Manager

POSITION**:Assistant Manager** REPORTING TO: Restaurant General Manager Who are you: You are fun, energetic, team focused with strong leadership and communication skills. You want to be part of a team that works hard and plays hard You want to be Livin’ The Mikes Life Summary of Work Performed The Assistant Manager is a member of the operations team which provides a high level of support to the General Manager through the implementation and execution of food related company programs, systems & standards, team member training & development and a commitment to exceptional guest service (MIKES BEST) in MR MIKES SteakhouseCasual. 1. Specific Responsibilities - Commitment to 100% Customer Satisfaction - Commitment to 100% EXCEPTIONAL DINING EXPERIENCES by following MR. MIKES® philosophy of 'BUILDING RELATIONSHIPS'. - Commitment to ensuring all customers concerns or problems are dealt with in a way that will ensure a return visit. Always do what is right to win & keep customers. - Commitment to creating and maintaining a positive, fun work environment for the entire MR. MIKES® team (staff). - Training & Development of new staff through relentless follow up using the Customer Experience Manuals. - Bar (urbanLODGE) management including but not limited to staff training, inventory control (ordering), cost control, security, cleanliness and execution & implementation of all aspects of the urbanLODGE program. - Expectation of a 45-55 hour work week. 2. Support and Communication - Works directly with the General Manager on specific store performance issues that have been prioritized for action by the Vice President of Business Development. - Assists General Manager in all aspects of restaurant management including but not limited to, prime cost analysis and controls (Cost of Goods, Labour), training and development of staff, and general execution of the MR. MIKES® system in accordance with Rammp standards. - Works with General Manager to develop and implement action plans that improve cost of goods (food, liquor, wine, beer) and labour. Attends weekly Key Staff Meetings to ensure target results are being achieved. - Supports implementation of new operational programs, systems and procedures. Follows up to ensure that staff are aware of new methods and are using them correctly. - Communicates feedback from the staff to the General Manager. Communicates recommendations for improvements to the General Manager. 3. Other - Assists in the establishment and achievement of the operating budget for the restaurant. - Acts as an instructor in the Franchisee/Management Training Program as required by the Operations Department - Leads and/or participates in specific projects which may be assigned by Director of Operations or Operations Manager from time to time. - May take on additional day to day restaurant responsibilities as assigned by the Operations Department in the absence of a Restaurant General Manager. 4. Qualifications - High School Graduation - Post - Secondary Education considered an enhanced asset but not a requirement - Minimum 3 years of Front of House experience (one of which must me in a supervisory or - management role) in high volume, casual dining restaurant - Provincial Food Safety Certification - Provincial Responsible Alcohol Service Certification 5. Remuneration - Based on Experience **Job Type**: Part-time Pay: From $18.00 per hour Expected hours: 20 - 30 per week Additional pay: - Tips Schedule: - Day shift - Evening shift - Morning shift - Weekends as needed **Language**: - French (preferred) Work Location: In person