Assistant Manager

Joliet, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Hourly

Range $16.00 - $24.75

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible schedule

Training and Development

Job Description

DHC is a renowned restaurant company committed to delivering exceptional dining experiences through quality food, outstanding service, and a positive team environment. Known for its dedication to maintaining high operational standards and fostering a culture of collaboration, DHC offers progressive career opportunities for individuals passionate about the restaurant industry. As a leading establishment, DHC emphasizes training and development, encouraging team members to grow their skills and advance within the company. The workplace environment is fast-paced and customer-focused, with a strong emphasis on upholding company values, safety compliance, and guest satisfaction. Employees are supported through ongoing training programs, clear guidelines, and a structured management system designed to enhance both individual and team performance.

The role of Assistant Manager at DHC is a pivotal position that supports both the Assistant General Manager and General Manager in ensuring the smooth daily operations of the restaurant. This position requires a dynamic individual who excels in leadership, management, and organizational responsibilities while guiding a team of employees to deliver exceptional results. The Assistant Manager oversees employee performance, enforces company and safety policies, and delegates tasks effectively to meet operational goals. This role is vital to maintaining a positive and productive work atmosphere and ensuring guest satisfaction through high-quality service and adherence to standards.

The Assistant Manager's responsibilities include conducting operational checks, organizing shift schedules, delegating duties based on skill levels, and maintaining cleanliness and food safety standards. They play an active role in training both new and current team members, monitoring performance, and addressing any issues promptly and professionally. The position demands excellent communication skills, a strong commitment to guest satisfaction, and the ability to motivate and lead a diverse team. The Assistant Manager must be adaptable to varying work hours, including nights, weekends, and holidays, and be physically capable of handling the demands of a fast-paced restaurant environment.

This role is ideal for candidates with a background in restaurant management or supervisory experience who are eager to grow their leadership capabilities. The Assistant Manager serves as a role model within the team, exemplifying professionalism, efficiency, and a positive attitude. Through effective planning, problem-solving, and collaboration with the management team, the Assistant Manager ensures that daily operational routines are executed flawlessly, contributing significantly to the overall success and reputation of the restaurant. The position offers a challenging yet rewarding career path with opportunities for professional growth and development within DHC.

Job Requirements

Must be at least 18 years old and fluent in English
Ability to stand for long periods and work in a fast-paced environment
Ability to bend, stoop, and lift 50-75 lbs comfortably
Ability to work in close quarters and around heat
Must have reliable transportation to work, a driver’s license, and proof of insurance
Must have telephone or other reliable method of communication with management and teammates

Job Qualifications

Current student or high school diploma/GED preferred
Certified in all stations and as a shift leader following the DHC training program
Ability to work flexible hours including nights, weekends, holidays, opening and closing shifts
Positive attitude while conducting all duties
Commitment to guest satisfaction
Effective communicator with co-workers and management team
Excellent organization, planning, time management, delegation, and problem-solving skills

Job Duties

Follow the steps outlined in the DHC training program to learn and train new skills, duties, and responsibilities
Abide and enforce the rules and direction given by the restaurant management team and refrain from insubordination
Communicate to immediate supervisor when additional training guidance and practice is needed
Effectively and consistently perform operations walks and Q&A checks to correct areas of opportunity
Organize shift schedules for team members and monitor attendance, tardiness, and time off
Assign duties to specific team members based on role and skill level
Greet guests, record orders, and serve food and beverages with a positive and helpful attitude
Ensure shift leaders and team members prepare items on the menu following cooking instructions, safety procedures, and sanitary requirements
Use specific kitchen machinery and equipment such as ice cream dispensers, fryers, and warmers
Ensure restaurant cleanliness by delegating clearing of tables, sweeping and mopping floors, washing, sanitizing, and disinfecting kitchen utensils and high touch-point areas, and servicing restrooms
Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy
Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy
Provide direction, supervision, and feedback to maintain high levels of productivity and team morale
Communicate team work performance to the management team and address performance issues appropriately
Train new and current team members
Balance cash drawers and prepare cash deposits as assigned
Assist the assistant general manager and general manager as directed
Plan, organize, and implement daily operational routines and activities with shift leaders
Complete all required administrative duties and daily paperwork including checklists
Supervise and perform closing and/or opening activities as directed
Establish an environment of trust to ensure honest, open, and direct communication
Role model and set a positive example for the team in all aspects of business and personnel practices
Follow company guidelines for food and cash controls and cost control guidelines to minimize restaurant costs
Communicate effectively with shift leaders, team members, and management to resolve interpersonal issues as needed