SanSai - Japanese Grill


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Assistant Manager Position Description


Assistant managers are responsible for assisting the manager in the daily operations of a SanSai™ Japanese Grill Restaurant. Assistant managers must have an energetic, self-motivated, personable, service-oriented spirit in a diverse culture. Along with the restaurant manager they must promote SanSai™ ’s hands-on style, be passionate about guest service and have an uncompromising commitment to quality, freshness and taste. Besides coordinating activities among the various employees, assistant managers ensure that customers are satisfied with their dining experience. In addition, under the direction of the manager they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Under the direction of the manager, assistant managers may assist in the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

1. Food Cost – Under the direction of the manager, assistant managers must meet the parameters of the Company for budgeted food costs. They may estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Assistant managers may also receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables to ensure that expectations are met. They may meet with representatives from restaurant supply companies and place orders.
2. Communications – Assistant managers must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. Assistant managers must also ensure that written orders are clear and understandable.
3. Hiring and Developing Employees –Assistant manager may interview and train. Under the direction of the managers, assistant managers may oversee the training of new employees and explain the establishment’s policies and practices. They must also motivate employees to work as a team, to ensure that food and service meet appropriate standards.
4. Scheduling – Under the direction of the managers, assistant managers may schedule work hours, making sure that enough workers are present to cover each shift while ensuring that their labor costs fall within the parameters of the Company. If employees are unable to work, assistant managers may have to fill in themselves when needed.
5. Customer Service – Assistant managers ensure that diners are served properly and in a timely manner. They investigate and resolve customers’ complaints about food quality or service. They monitor orders in the kitchen to determine where backups may occur, and they work with the chef to remedy any delays in service.
6. Cleanliness and Food Safety – Assistant managers ensure the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. They make sure that health and safety standards are obeyed and that an ‘A’ Food Safety Grade is maintain.
7. Administrative - In addition to their regular duties, assistant managers may assist the manager in performing a variety of administrative assignments.
8. Daily Cash Deposits –Under the direction of the managers, assistant managers may tally the cash and charge receipts received and balance them against the record of sales. They may also be responsible for depositing the day’s receipts at the bank or securing them in a safe place.
9. Security – Under the direction of the managers, assistant managers are responsible for the safety of their employees and restaurant; this includes ensuring the locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems.
10. Safety – Assistant managers also monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone.

Leadership – Instills trust, delegates responsibility, provides direction and trains and develops employees
Production – Takes action, achieves results
Adaptability – adapts to circumstances, thinks creatively
Relationships – builds relationships with customers and employees, facilities team environment within a diverse environment
Organizational Skills – works efficiently, works competently
Development of Others – cultivates individual talents, mediates successfully
Personal Development – displays commitment, seeks improvement
Good communication skills -they need to speak well and write clearly
Must be able to work long, irregular hours
Must be able to stand on their feet for eight or more hours a day
Must be able to lift 25lbs

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