Responsibilites include:

• Food preparation
• Customer interaction
• Taking orders and processing payments
• Maintaining food safety and sanitation
• General establishment tasks and maintenance

*average hourly wage with tips comes out to  around $14/hour or higher 

Responsibilites include:

• Manages 4-6 team members per shift 
• Oversees general operations, employee responsibilities, and customer interactions.
• flexable schedule can work nights and weekends 

SUMMARY
Under the general supervision and direction of the Restaurant General Manager, the AssistantManager, is responsible for managing the daily operations of ourrestaurants, including theselection, development and performance management of employees. In addition, the AssistantManager will oversee the inventory and ordering of food and supplies, optimize profits andensure that guests are satisfied with their dining experience. TheAssistant Manager reports tothe Restaurant General Manager.

ESSENTIAL FUNCTIONS
Primary responsibilities include:

• Oversee and manage all areas of the Fresh Healthy Cafe and make final decisions on matters of importance under the guidance of the Restaurant General Manager.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• When directed - Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies andprocedures.
• When directed - Responsible for the preparation, review and submission of required franchise reports and records to the appropriate corporate entity.
• Food safety and planning
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, andordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper
  uniforms, and appearancestandards.
• When Directed - Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• When Directed - Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee isinjured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality andcleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Provide direction to employees regarding operational and procedural issues.
• When Directed - Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the Fresh Healthy Cafe Philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performancereviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for allshifts.
• Provide strong presence in local community and high level of community involvement by restaurant and personnel.

QUALIFICATIONS

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as analternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver’slicense.
• Must be eligible to work in the UnitedStates.
• Must agree to background and credit check.

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet
  appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of
  activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.

ACCOUNTABILITIES

• Keeps Restaurant General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt
  corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Fresh Healthy Cafe policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times provides a favorable image of Fresh Healthy Cafe to promote its “We Care” philosophy.
• Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS

• Approximately 5 - 10 employees each shift within multiple locations.

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 32-40  hours).
• Ability to perform all functions at the restaurant level, including delivery when needed.
• Position requires prolonged standing, bending, stooping, twisting, liftingproducts and supplies weighing 45 pounds, and repetitive hand and wristmotion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.