Job Description

This position is under the direct supervision of the General Manager and/or Assistant General Manager and provides restaurant leadership in accordance with established company standards.

ESSENTIAL DUTIES AND TASKS:

• Assists in managing Restaurant Environment during scheduled shifts with discretionary management decision making required:
  • Ensures prompt, friendly service according to company guidelines
  • Builds a culture using the Vision / Mission statement to guide People, Profits, and Guest Experience
  • Ensures the immediate response and correction of all verbal guest complaints
  • Ensures a high-quality guest experience by employing tools such as table touching and proactivity in resolving potential guest issues
  • Teaches and enforces alcohol awareness
  • Assist in maintaining adequate inventory levels
  • Ensures product preparation and presentation uncompromisingly meeting company standards
  • Effectively oversees/schedules associates to meet sales demands
  • Maintains effective safety and security programs according to company policy and government standards
  • Promotes and manages restaurant organization, cleanliness and sanitation
  • Assist in executing all incentive contests and educates associates on promotions and new menu offerings
• Assists in managing Team Leaders and Team Member performance
• Assists in maintaining Team Member and administrative functions as related to a manager role

• Effectively assists in managing Front of the House and Back of House operations during assigned shifts
• Responsible for all opening and closing procedures of the restaurant during assigned shifts
• Assists in managing standards and commitment to quality
• Assists in managing daily and weekly reports
• Fosters teamwork by building effective teams committed to restaurant and organizational goals
• Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image
• Development of Team Leads, and Team Members for growth within the company
• Performs other related duties as required and assigned

EQUIPMENT/ COMPUTER SKILLS:

• Computers
• Phones
• Scanners
• Photocopiers
• filing cabinets
• fax machines
• Microsoft Suite
• Applebee’s systems and software

SUPERVISORY RESPONSIBILITY: Back of House and Front of House Team Leads and Team Members

MINIMUM QUALIFICATIONS:

• High School Degree or equivalent education and/or experience;
• One to Two (1-2) years of guest service experience;
• One to Two of prior supervisory experience, preferably in a casual dining setting
• Demonstrated progression towards growing sales and managing a Profit & Loss Statement
• Positive attitude and the ability to handle highly difficult guest interactions;
• 21+ years old
• ServSafe Alcohol and Food Certification a plus
• Reading, writing, basic math and verbal communication skills in English is required
• Bi-lingual experience a plus
• Ability to pass company background check
• Reliable transportation and government issued driver’s license required
• Ability to work 50-55 hour work weeks and flexible schedule consisting of mornings, mid-day shifts, evenings, weekends and holidays

KEY COMPENTENCIES:

• Passion for hospitality
• Highly trusting
• Organized
• Detail oriented
• Demonstrates care and concern
• Developer of others
• Goal orientated

PHYSICAL DEMANDS:

• Mobility required during the entire shift
• Ability to stand and exert fast-paced mobility for periods of up to four (4) hours in length
• Must have a good sense of balance, be able to reach, bend, stoop, and kneel and frequently lift as much as 50 pounds, several times over
• Must be able to speak clearly and listen attentively to guests and other employees

Travel: Estimated amount of travel is negligible

WORKING CONDITIONS: Subject to wet floors; loud noises; fast-paced; outdoor conditions.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.