Assistant Restaurant General Manager

The Niemann Harvest Market Assistant Restaurant General Manager assists in managing department operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses, gaining product knowledge and working in a safe manner up to Health Department expectations while fostering the Niemann Harvest Market culture

• →Ensure that Restaurant Associates deliver superior guest service and ensures absolute customer satisfaction
• →Learns and uses the three E’s: Engagement, Educate, Empowerment
• →Assist manager on day-to-day operations and procedures
• →Service customer with the highest quality products
• →Performs all aspects of restaurant duties
• →Writes schedule to meet customer needs and labor goals
• →Promote sales/events and support established program
• →Assists in day to day operational procedures to ensure stock level, inventory, and cleanliness
• →Meets and greets customers, and offers information about menu choices
• →Work varied hours/days to oversee restaurant operations. (Hours of operation 6am – 9pm)
• →Ensures compliance with licensing, hygiene and health and safety legislation/guidelines
• →Checks stock levels, order supplies and monitors cash drawers
• →Follows all Health Code guidelines
• →Ensures associates are up to date on NFI regulation trainings through NGA
• →Follows all store and department policies and procedures
• →Follows safety policies and procedures; is a safety role model
• →Other duties as assigned by supervisor

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Restaurant background
• Leadership skills
• Detail orientated
• Integrity
• High energy level
• Ability to prioritize and multi-task
• Adaptable 

• →Directly supervises a varied number of Associates in the Farmhouse Restaurant
• →Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• →Responsibilities include training Associates; planning, assigning, and directing work;
• →Appraising performance;
• →Rewarding and coaching Associates;
• →Addressing complaints and resolving problems. 

• High school diploma or general education degree (GED);
• One year experience in a Restaurant Management role

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports, business correspondence, and procedure manuals.
• Speak effectively before groups of customers or Associates of organization. 

• Basic math concepts (addition, subtraction, division, multiplication), percentages, weights, fractions, distribution, penetration, gross profit, and Sales Per Associate Hour

• Manager Food Handlers Certificate provided at store level 

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Pallet jack
• Ladder
• Stepladder
• Computer
• Uniform per store policy
• Associates may be required to use standard restaurant equipment including, but not limited to,
• Knives
• Slicers
• Food processors
• Grills
• Ovens 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Taste
• Smell
• Communicate with associates and customers
• Lift and/or move up to 50 pounds
• Frequently (Between 1/3 to 2/3 of the time)
• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 75 pounds           

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors 

Frequently

• Work near moving mechanical parts

Occasionally

• Risk of electrical shock
• Wet or humid conditions

Noise Level

• Moderate