Assistant Manager

• Commitment to 100% Customer Satisfaction
• Commitment to 100% EXCEPTIONAL DINING EXPERIENCES by following MR. MIKES® philosophy of ‘BUILDING RELATIONSHIPS’
• Commitment to ensuring all customers concerns or problems are dealt with in a way that will ensure a return visit
• Commitment to creating and maintaining a positive, fun work environment for the entire MR. MIKES® team (staff)
• Training & Development of new staff through relentless follow up using the Customer Experience Manuals
• Bar (urbanLODGE) management including but not limited to staff training, inventory control (ordering), cost control, security, cleanliness and execution & implementation of all aspects of the urbanLODGE program
• Works directly with the General Manager on specific store performance issues
• Assists General Manager in all aspects of restaurant management including but not limited to, prime cost analysis and controls (Cost of Goods, Labour), training and development of staff, and general execution of the MR. MIKES® system
• Works with General Manager to develop and implement action plans that improve cost of goods (food, liquor, wine, beer) and labour
• Supports implementation of new operational programs, systems and procedures
• Communicates feedback from the staff to the General Manager
• Relentless follow up to all restaurant cleaning checklists and opening/closing checklists
• Recommendation and implementation of systems to ensure all standards laid out in the OER are at the highest level
• Works with General Manager to improve quality standards, staff performance, customer service and execution
• Offers recommendations for changes to procedures
• Initiates action plans and follow up meetings with staff to communicate deficiencies noted as a result of OER assessments
• Follows up with staff on the results of Mystery Shopper visits, Customer comment cards, surveys etc
• Works proactively with General Manager on the resolution of Customer complaints
• Acts as a liaison between the staff and the General Manager about concerns and recommendations on matters related to OER
• Participates as part of store openings in a leadership role
• Assists in the establishment and achievement of the operating budget for the restaurant
• Acts as an instructor in the Franchisee/Management Training Program as required
• Responsible for remaining informed and interested in the foodservice industry
• Leads and/or participates in specific projects which may be assigned by Director of Operations or Operations Manager
• May take on additional day to day restaurant responsibilities as assigned by the Operations Department in the absence of a Restaurant General Manager

• High School Graduation
• Minimum 3 years of Front of House experience (one of which must be in a supervisory or management role) in high volume, casual dining restaurant
• Provincial Food Safety Certification
• Provincial Responsible Alcohol Service Certification
• Provincial First Aid/WCB Certification

Post – Secondary Education considered an enhanced asset but not a requirement