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Assistant Manager

Summary:   The Assistant Manager is based in a high volume service environment and will have a primary focus on the management of customer service and guest services areas, staffing, scheduling of team members, accounting duties and act as a Manager on Duty during assigned hours. The Assistant Manager is responsible for leading, teach, train, and develop the Team. The desired outcome is high levels of guest satisfaction and a tasting room that is run with efficiency and exacting execution of standard operating procedures.

Essential Duties and Responsibilities

Customer Service and Engagement – Ensure that all guests receive a great experience and that all guest service interactions solve problems to the guest’s satisfaction.
Staffing and Scheduling – Ensure that the Operations Team is fully staffed with the right number of people with the right talent to meet SOP expectations. Ensure that all departments are scheduled to optimize productivity and efficiency.
Training – Ensure that all team members have completed training and demonstrate the ability to effectively execute to company expectations all new (or promoted) hire and ongoing training modules. This includes, but is not limited to, the following:

  • Coaching and one-on-one training methods
  • Practice through role playing with feedback
  • “Train the trainer” on training skills
  • SOP execution (Standard Operating Procedures)
  • Leadership skill development

Takes complete ownership of the Manager on Duty role when assigned. Takes ownership of financial outcomes through consistent behaviors and Routines.
Cash Office and Fraud Prevention – Ensure that Cashiers are executing these procedures to exacting standards.  
Support the HR Business Partner – Track attendance, complete payroll reporting, and pay attention to a variety of logistical details.
Assessment – Able to identify current reality by completing accurate monthly assessments of people and processes for Operations according to the current assessment rhythm.
Performance Management – Able to change current reality through gap management and by creating business plans for:

People – able to tell a story of the growth and development of theTeam based on behaviors
People – able to index talent and develop leadership skills of the Team
Process – able to tell a story of how each members inconsistency and/or opportunity has shown improvement

Team Leadership – Able to build and lead the team to achieve goals and complete tasks. Able to bring energy to the entire team motivating them to greatness.
Build Effective Partnerships – Able to build productive working relationships with:

  • General Manager
  • HR Business Partner
  • Senior Operations Manager
  • Hospitality Manager
  • Sales Managers and Brand Manager
  • CEO and CFO
  • Retail Support Team

SOP – Adhere to all company standard operating policies and procedures.
Ability to work a schedule typical of a retail environment including weekends and holidays.
Complete other duties assigned at the discretion of management.

Education and Experience

High school diploma or general education degree (GED).  Must be 21+
One year of retail experience in a direct customer interactive environment required; Bar/restaurant management (preferred, not required). 
1-3 years of supervisory experience required.  

 

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