The Assistant Manager (AM) role is about leading and executing different systems at a high level.
The AM is responsible for supervising and coaching subordinate managers and team members and being a
positive and professional leader on every shift! AM’s role model behaviors and have impact on every aspect of restaurant operations! Key responsibilities include:
Administration: Crisis Management, Internal Communications, Cash Management, Safety and Security and Food Safety.
Steritech Food and Corrective Action Plan.
Shift Management: Utilize Shift Readiness Tools, Pre-Shift Routine, Post-Shift Routine, 360 Shift Walk, Managing a Shift and Steritech Assessments.
Production: Utilize Prep List/Prep on Hand, Overseeing Prep Activities, KitchenCommunications, Waste Prevention, Portion Control, Root Cause Analysis and Bin Management.
Culture and Service: Role model Servant Leadership, Execute Drive-Thru Management, Outside Order Taking, Third Party Delivery, POS for Managers and Table Touching.
Utilize SMG Resolving Complaints and SMG Celebration Alerts.
Inventory: Utilize Inventory Basics, Execute Critical Item Counts, Accept Truck Orders, Use Arrowstream and Crunchtime and Place Truck Orders.
Talent Management: Utilize Employee Lifecycle, leading and Developing, Training and Career Path, Zaxby’s University (ZU) facilitation and Recognition.
Scheduling and Labor: Utilize Scheduling Programs, Deployment Maps, Labor Programs, Sales Forecasting.
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