Assistant Manage

General Responsibilities:

The primary duty of the Assistant Manager is the management of the restaurant to which he is

assigned. Assistant Managers are responsible for supervising multiple team members

throughout the shift. They are responsible to develop and ensure that quality standards, service

standards, financial performance, and team member development are achieved. They observe

the highest legal, moral, and ethical standards. Assistant Managers must be flexible and able to

develop effective solutions to unique challenges on a daily basis.

Principal Duties:

• The management of the restaurant to which he/she is assigned.

• Manage / Supervise upwards of a dozen team members throughout the shift.

• Interview, select and train new team members.

• Proper documentation and retention of team member (employee) files.

• Maintain and increase unit sales. Utilize local store marketing program.

• Focus on guest service and front of the house operations during each shift.

• Manage and direct team to maintain food safety, quality, and appearance standards on the

serving counter.

• Maintain Point of Purchase marketing material (POP) as set by company.

• Provide recommendations for hiring, firing, and promotion of team members. (The Assistant

Manager’s recommendations will be given particular weight in making these decisions.)

• Manage a shift with or without additional management present, exercising discretion regarding

staffing levels and food production, etc.

• Set hours of work for team members.

• Assist in inventory management.

• Ensure that employees are aware of and follow applicable safety policies and procedures.

Additional Duties:

• Focus on providing excellent team member and guest service experiences.

• Train, coach, and develop hourly team members regarding guest service, cleanliness and

sanitation, and company policies and procedures.

• Conduct team member performance appraisals, counseling sessions, disciplinary actions,

and where necessary terminate unsatisfactory performers.

• Maintain the safety, security, and set company standards for the facility, food, and team

members throughout the shift.

• Establish, implement, and supervise operating procedures consistent with company

standards.

• Accurately complete administrative duties including the handling of company funds, time and

attendance, payroll, accounts payable, and accounts receivable daily.

• Manage operating costs, i.e., food, labor, and all expenses.

• Review financial statements, responding quickly to areas that are unfavorable.

• Comply with all Company policies, procedures, and standards.

Educational Requirements:

High school education required with some restaurant management or supervisory experience.

Requires strong people and communication skills, a basic understanding of math and financial

statements, use of computers, and a strong guest service focus.

Physical Demands:

• Must be able to be on feet and move around the entire day/shift, lift up to 50 pounds, speak

clearly and persuasively and read moderate amounts of printed materials.

• Good verbal communication skills and good hearing ability required to hear and respond to

team members and guests.

• Good interpersonal skills required to create a friendly and comfortable environment for guests.

Continuous exposure to several disagreeable elements of factors such as:

• Exposure to hot and cold food items and holding containers, steam from hot water, and

potentially slippery floors.

• Moderate noise levels.

• Frequent grasping, carrying, bending, crouching, and reaching.

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

essential functions.

Additional Eligibility Qualifications:

Must possess a valid state driver’s license.

Other Duties:

This job description is not designed to cover or contain a comprehensive listing of activities, duties

or responsibilities that are required of the employee. Other duties, responsibilities and activities

may change or be assigned at any time with or without notice.

Piccadilly has been in business for more than 74 years for one major reason: our team. From management to hourly team members, members of the Piccadilly team are the best. Many have made a career with Piccadilly. Piccadilly Cafeteria first opened in 1932 in Baton Rouge, Louisiana. Twelve years later, a budding restaurateur by the name of T. H. Hamilton took the reins with hopes of growing the business. Today, we have 30 restaurants, including Piccadilly To-Go locations, and over 80 food service locations all across the southeast. Since day one, our goal has been to serve up homestyle comfort to every person who walks through our door. With guest favorites like Fried Chicken, Carrot Soufflé and our famous desserts, there's always something for everyone at Piccadilly.