Junior Assistant Manager at Cantina

Reports to: Owner/General Manager

Summary of Position:

Oversee, coordinate and execute the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Assist other staff members to complete opening, closing and prep lists.
• Actively manage other staff members by working hands on in making food, servicing customers and purchasing/delivering supplies.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review and with their prior consent.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are purchased and/or received in correct unit count and condition and deliveries are
  performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• We are a youthful, enthusiastic, and passionate team and place great importance on these traits.
• Grade 12, equivalent or higher required. Hospitality/Food & Beverage Training preferred.
• Have knowledge of service and food, generally involving at least 1 year of Restaurant experience or comparable business. Previous management experience of at least 1 year preferred.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Qualified candidates must have excellent customer service and employee relation skills.
• Must be willing and able to fill in where needed, including as delivery driver which means having a reliable vehicle and a good driving record.
• Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast paced environment.
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
• ust be able to work day, nights, weekends, and holidays in accordance with restaurant hours.
• 40 to 50 hours per week.

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