POSITION SUMMARY:

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 COMPETENCIES:

• 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.