Asst. Manager

SUMMARY
The Manager coordinates the food service activities of the restaurant in order to ensure exceptional guest
satisfaction.

Reports To: General Manager

SPECIFIC RESPONSIBILITIES

PERSONAL APPEARANCE
The Manager must be well groomed and neatly attired. See the Management Policy and Procedure Manual for a complete description of the dress code for ORG management.

ESSENTIAL FUNCTIONS

Physical Actions:
The Manager will be required to engage in the following physical action for up to a ten hour shift and must have the stamina to work a minimum of 50 to 60 hours a week:

The Manager is required to carry food and beverage orders weighing up to thirty pounds. The Manager will need to carry soiled plates and glassware weighing up to 50 pounds. The Manager will need to retrieve supplies weighing up to 10 pounds from storage shelves and will need to lift glass racks which weigh up to 30 pounds.

The Manager engages in extensive verbal interaction with guests and employees and is exposed to potentially
frustrating situations. The Manager must work well with limited supervision.

Environmental Exposure:
The Manager works in the climate controlled environment of the dining rooms, but will be required to walk in and out of the kitchen and walk-in resulting in exposure to heat and humidity and extreme cold. Managers may be working on the patio and will be exposed to varying weather conditions. The Manager works with cleaning chemicals.