At Chick-fil-A Lacey, we are proud to be a part of an organization recognized as a Glassdoor Employees Choice Top 100 Best Place to Work for 2020!Here, the team member role is more than just a job, it's an opportunity. In addition to working directly for an independent Local Franchise Owner, you gain life experience that goes far beyond just serving a great product in a friendly environment. We pride ourselves on our ability to help each of our team members use their experience working with us to accomplish their life's goals. Whether that is by continuing to grow and advance with us in new and challenging leadership roles or by instilling the values necessary to be successful in whatever your chosen endeavor, it is our goal to help you get where you want to go and to have fun along the way.Founded in 1946 by S. Truett Cathy when he opened his first restaurant, the Dwarf Grill, in Hapeville, GA, Chick-fil-A has grown to become one of the most recognized brands in the quick service restaurant industry and has been named the #1 restaurant brand in 2020 by the American Customer Satisfaction Index for the SIXTH year in a row!Chick-fil-A is known for its menu of fresh, hand-crafted food and offers a variety of options for guests. Signature items include a hand-breaded, boneless chicken breast sandwich, Waffle Potato Fries and hand-spun milkshakes. Chick-fil-A Lacey uses only premium ingredients and makes many of its menu items from scratch in the restaurant each day, including hand-chopped salads and fresh-squeezed lemonade.Chick-fil-A Lacey partners with regional farmers and suppliers to source as many locally- and regionally-grown ingredients as possible. In fact, the restaurant sources all of its bread from Portland-based Franz Bakery, all of its potatoes used to make hash browns and Waffle Potato Fries from the Columbia River Basin with Chick-fil-A buying more than 438 million pounds of potatoes last year alone. Additionally, all of the apples used to supply Chick-fil-As West Region restaurants are grown in the Pacific Northwest, sourcing more than 2.25 million pounds of apples from the region each year.At Chick-fil-A Lacey, we believe in providing our guests the best Restaurant experience we can. Our team prides itself on providing great tasting food and a comfortable environment in which to enjoy it. Were committed to providing Second Mile Service and we strive to exceed our guest's expectations.We are tirelessly focused each and every day on becoming the most caring company in Thurston County and are looking for hard-working, friendly, enthusiastic people who enjoy serving others to help us get there!We are looking for both full and part-time Hospitality Team Members to join the Chick-fil-A Lacey team and help us live out our vision of being the most caring company in Thurston County!Chick-fil-A Lacey is an opportunity for people of all ages and backgrounds, and no experience is required. We will teach you everything you need to know!As a Hospitality Team Member, you will greet guests, take and prepare customer orders in either the front counter or drive-thru, maintain a welcoming atmosphere and cleanliness of the counter and in the dining room, observe health and sanitation guidelines, maintain cleanliness of the bathrooms and parking lot areas, and ensure each guest has a memorable, personalized experience!We are looking for friendly, enthusiastic people who enjoy serving customers, and who enjoy being a part of a team, working towards something that is bigger than themselves.At Chick-fil-A Lacey, the team member role is more than just a job, it is an opportunity. Team members gain life experience that goes far beyond just serving a great product in a friendly and fun environment. We want to see you grow, develop, and get where you want to be, and believe we have a chance to offer an unparalleled opportunity to do just that through our competitive benefits package and intentional personal development program.Responsibilities:Be a person of integrity, who is able to consistently align his/her actions with the values and standards of Chick-fil-A LaceyAlways treats those they work with, as well as guests, with honor, dignity, and respectBe accountable for your performance each day in accordance with the Care Four goals set forth for the business as well as the standard of Best for each area of operational excellenceAlways strive to do the right thing, at the right time, in the right way, for the right reasonsHelp Chick-fil-A Lacey lead the way in the Operational Excellence pillars of convenience, consistency, and efficiencyHelp Chick-fil-A Lacey lead the way in the Second Mile Service pillars of being intentional, personal, and inspirational with all guests in the restaurantDemonstrate a habit of love for everyone in the organization and every guest in the community through the ways in which you serve and sacrifice, putting the needs of others before your ownBe a person who takes ownership of his or her actions every dayFocus on the customer from the moment they arrive and throughout their time at our store, providing each guest with a remarkable experienceProvide a professional and friendly guest interaction including Core Four, 2nd Mile Service, and use the language of hospitality throughout the guest experienceBe a team player, always looking for ways to lighten the burden of other team members and to serve each other every single dayAll full-time positions require Saturday availability.Benefits:Competitive payFlexible schedulingMultiple opportunities for advancementFree food every shiftScholarship opportunitiesFormalized leadership development programClosed on Sunday401k matching (must meet eligibility requirements)Health, vision, and dental insurance stipend (must meet eligibility requirements)Must be eligible to work in the United States * Must have a source of reliable transportation * Reading, writing, and basic math and verbal communication skills required * Ability to multi-task and work in fast-paced, high volume environment * Mobility required during shifts * Must work well under pressure * Must have a sense of urgency and be able to respond to changes or edits to orders quickly and efficiently * Desire to grow and be developed as an individual * Ability to troubleshoot, problem solve, and make quick decisions on a daily basis * Available a variety of weekdays and on Friday and Saturday * Must obtain Washington State Food Worker Card during on-boarding process * Heart of Service * Strong Interpersonal Skills * Maintains a positive and uplifting attitude towards both team members and guests * Must be 18 years of age or older upon hire date
Jan 14, 2021
Full time
At Chick-fil-A Lacey, we are proud to be a part of an organization recognized as a Glassdoor Employees Choice Top 100 Best Place to Work for 2020!Here, the team member role is more than just a job, it's an opportunity. In addition to working directly for an independent Local Franchise Owner, you gain life experience that goes far beyond just serving a great product in a friendly environment. We pride ourselves on our ability to help each of our team members use their experience working with us to accomplish their life's goals. Whether that is by continuing to grow and advance with us in new and challenging leadership roles or by instilling the values necessary to be successful in whatever your chosen endeavor, it is our goal to help you get where you want to go and to have fun along the way.Founded in 1946 by S. Truett Cathy when he opened his first restaurant, the Dwarf Grill, in Hapeville, GA, Chick-fil-A has grown to become one of the most recognized brands in the quick service restaurant industry and has been named the #1 restaurant brand in 2020 by the American Customer Satisfaction Index for the SIXTH year in a row!Chick-fil-A is known for its menu of fresh, hand-crafted food and offers a variety of options for guests. Signature items include a hand-breaded, boneless chicken breast sandwich, Waffle Potato Fries and hand-spun milkshakes. Chick-fil-A Lacey uses only premium ingredients and makes many of its menu items from scratch in the restaurant each day, including hand-chopped salads and fresh-squeezed lemonade.Chick-fil-A Lacey partners with regional farmers and suppliers to source as many locally- and regionally-grown ingredients as possible. In fact, the restaurant sources all of its bread from Portland-based Franz Bakery, all of its potatoes used to make hash browns and Waffle Potato Fries from the Columbia River Basin with Chick-fil-A buying more than 438 million pounds of potatoes last year alone. Additionally, all of the apples used to supply Chick-fil-As West Region restaurants are grown in the Pacific Northwest, sourcing more than 2.25 million pounds of apples from the region each year.At Chick-fil-A Lacey, we believe in providing our guests the best Restaurant experience we can. Our team prides itself on providing great tasting food and a comfortable environment in which to enjoy it. Were committed to providing Second Mile Service and we strive to exceed our guest's expectations.We are tirelessly focused each and every day on becoming the most caring company in Thurston County and are looking for hard-working, friendly, enthusiastic people who enjoy serving others to help us get there!We are looking for both full and part-time Hospitality Team Members to join the Chick-fil-A Lacey team and help us live out our vision of being the most caring company in Thurston County!Chick-fil-A Lacey is an opportunity for people of all ages and backgrounds, and no experience is required. We will teach you everything you need to know!As a Hospitality Team Member, you will greet guests, take and prepare customer orders in either the front counter or drive-thru, maintain a welcoming atmosphere and cleanliness of the counter and in the dining room, observe health and sanitation guidelines, maintain cleanliness of the bathrooms and parking lot areas, and ensure each guest has a memorable, personalized experience!We are looking for friendly, enthusiastic people who enjoy serving customers, and who enjoy being a part of a team, working towards something that is bigger than themselves.At Chick-fil-A Lacey, the team member role is more than just a job, it is an opportunity. Team members gain life experience that goes far beyond just serving a great product in a friendly and fun environment. We want to see you grow, develop, and get where you want to be, and believe we have a chance to offer an unparalleled opportunity to do just that through our competitive benefits package and intentional personal development program.Responsibilities:Be a person of integrity, who is able to consistently align his/her actions with the values and standards of Chick-fil-A LaceyAlways treats those they work with, as well as guests, with honor, dignity, and respectBe accountable for your performance each day in accordance with the Care Four goals set forth for the business as well as the standard of Best for each area of operational excellenceAlways strive to do the right thing, at the right time, in the right way, for the right reasonsHelp Chick-fil-A Lacey lead the way in the Operational Excellence pillars of convenience, consistency, and efficiencyHelp Chick-fil-A Lacey lead the way in the Second Mile Service pillars of being intentional, personal, and inspirational with all guests in the restaurantDemonstrate a habit of love for everyone in the organization and every guest in the community through the ways in which you serve and sacrifice, putting the needs of others before your ownBe a person who takes ownership of his or her actions every dayFocus on the customer from the moment they arrive and throughout their time at our store, providing each guest with a remarkable experienceProvide a professional and friendly guest interaction including Core Four, 2nd Mile Service, and use the language of hospitality throughout the guest experienceBe a team player, always looking for ways to lighten the burden of other team members and to serve each other every single dayAll full-time positions require Saturday availability.Benefits:Competitive payFlexible schedulingMultiple opportunities for advancementFree food every shiftScholarship opportunitiesFormalized leadership development programClosed on Sunday401k matching (must meet eligibility requirements)Health, vision, and dental insurance stipend (must meet eligibility requirements)Must be eligible to work in the United States * Must have a source of reliable transportation * Reading, writing, and basic math and verbal communication skills required * Ability to multi-task and work in fast-paced, high volume environment * Mobility required during shifts * Must work well under pressure * Must have a sense of urgency and be able to respond to changes or edits to orders quickly and efficiently * Desire to grow and be developed as an individual * Ability to troubleshoot, problem solve, and make quick decisions on a daily basis * Available a variety of weekdays and on Friday and Saturday * Must obtain Washington State Food Worker Card during on-boarding process * Heart of Service * Strong Interpersonal Skills * Maintains a positive and uplifting attitude towards both team members and guests * Must be 18 years of age or older upon hire date
At Chick-fil-A Lacey, we are proud to be a part of an organization recognized as a Glassdoor Employees Choice Top 100 Best Place to Work for 2020!Here, the team member role is more than just a job, it's an opportunity. In addition to working directly for an independent Local Franchise Owner, you gain life experience that goes far beyond just serving a great product in a friendly environment. We pride ourselves on our ability to help each of our team members use their experience working with us to accomplish their life's goals. Whether that is by continuing to grow and advance with us in new and challenging leadership roles or by instilling the values necessary to be successful in whatever your chosen endeavor, it is our goal to help you get where you want to go and to have fun along the way.Founded in 1946 by S. Truett Cathy when he opened his first restaurant, the Dwarf Grill, in Hapeville, GA, Chick-fil-A has grown to become one of the most recognized brands in the quick service restaurant industry and has been named the #1 restaurant brand in 2020 by the American Customer Satisfaction Index for the SIXTH year in a row!Chick-fil-A is known for its menu of fresh, hand-crafted food and offers a variety of options for guests. Signature items include a hand-breaded, boneless chicken breast sandwich, Waffle Potato Fries and hand-spun milkshakes. Chick-fil-A Lacey uses only premium ingredients and makes many of its menu items from scratch in the restaurant each day, including hand-chopped salads and fresh-squeezed lemonade.Chick-fil-A Lacey partners with regional farmers and suppliers to source as many locally- and regionally-grown ingredients as possible. In fact, the restaurant sources all of its bread from Portland-based Franz Bakery, all of its potatoes used to make hash browns and Waffle Potato Fries from the Columbia River Basin with Chick-fil-A buying more than 438 million pounds of potatoes last year alone. Additionally, all of the apples used to supply Chick-fil-As West Region restaurants are grown in the Pacific Northwest, sourcing more than 2.25 million pounds of apples from the region each year.At Chick-fil-A Lacey, we believe in providing our guests the best Restaurant experience we can. Our team prides itself on providing great tasting food and a comfortable environment in which to enjoy it. Were committed to providing Second Mile Service and we strive to exceed our guest's expectations.We are tirelessly focused each and every day on becoming the most caring company in Thurston County and are looking for hard-working, friendly, enthusiastic people who enjoy serving others to help us get there!We are looking for both full and part-time Kitchen Team Members to join the Chick-fil-A Lacey team and help us live out our vision of being the most caring company in Thurston County!Chick-fil-A Lacey is an opportunity for people of all ages and backgrounds, and no experience is required, though prior kitchen experience is a plus. We will teach you everything you need to know!As a Kitchen Team Member, you will support the kitchen team, assemble food orders quickly and accurately, observe health and sanitation guidelines, and ensure each guest leaves with a smile!We are looking for friendly, enthusiastic people who enjoy serving customers, and who enjoy being a part of a team, working towards something that is bigger than themselves.At Chick-fil-A Lacey, the team member role is more than just a job, it is an opportunity. Team members gain life experience that goes far beyond just serving a great product in a friendly and fun environment. We want to see you grow, develop, and get where you want to be, and believe we have a chance to offer an unparalleled opportunity to do just that through our competitive benefits package and intentional personal development program.Responsibilities:Be a person of integrity, who is able to consistently align his/her actions with the values and standards of Chick-fil-A LaceyAlways treats those they work with, as well as guests, with honor, dignity, and respectBe accountable for your performance each day in accordance with the Care Four goals set forth for the business as well as the standard of Best for each area of operational excellenceAlways strive to do the right thing, at the right time, in the right way, for the right reasonsHelp Chick-fil-A Lacey lead the way in the Operational Excellence pillars of convenience, consistency, and efficiencyHelp Chick-fil-A Lacey lead the way in the Second Mile Service pillars of being intentional, personal, and inspirational with all guests in the restaurantDemonstrate a habit of love for everyone in the organization and every guest in the community through the ways in which you serve and sacrifice, putting the needs of others before your ownBe a person who takes ownership of his or her actions every dayFocus on serving the customer to the best of your ability throughout their time at our store, providing each guest with a memorable and remarkable experienceMaintain a "best is the standard" mentality in all areas of kitchen operations and food safety to ensure every guest receives a consistent food experience with regards to quality, presentation, and speed of serviceAs a member of the kitchen team, roles may include any of the back-of-house areas including food prep, assembly and cooking including produce, raw, cold & hot breakfast/lunch/dinner products, desserts and beverages. Must also maintain cleanliness and order while observing the highest quality of food safety. Maintenance, truck and inventory, monitoring and preventing waste, as well as boxed meals, catering orders and deliveries, may also be responsibilities of a kitchen team memberCommunicates effectively with front counter and drive through concerning wait timesBe a team player, always looking for ways to lighten the burden of other team members and to serve each other every single dayAll full-time positions require Saturday availability.Due to labor restrictions for equipment, and limits to hours that can be worked, most positions require a minimum starting age of 18 years old.Benefits:Competitive payFlexible schedulingMultiple opportunities for advancementFree food every shiftScholarship opportunitiesFormalized leadership development programClosed on Sunday401k matching (must meet eligibility requirements)Health, vision, and dental insurance stipend (must meet eligibility requirements)Must be at least 18 years of age upon hire date * Must be eligible to work in the United States * Must have a source of reliable transportation * Ability to handle all equipment and navigate shelving both high and low * Reading, writing, and basic math and verbal communication skills required * Ability to multi-task and work in fast-paced, high volume environment * Mobility required during shifts * Must have a sense of urgency and works well under pressure * Must be able to respond to changes or edits to orders quickly and efficiently * Desire to grow and be developed as an individual * Ability to troubleshoot, problem solve, and make quick decisions on a daily basis * Available a variety of weekdays and on Friday and Saturday * Must obtain Washington State Food Worker Card during on-boarding process * Heart of Service * Maintains a positive and uplifting attitude towards others
Jan 13, 2021
Full time
At Chick-fil-A Lacey, we are proud to be a part of an organization recognized as a Glassdoor Employees Choice Top 100 Best Place to Work for 2020!Here, the team member role is more than just a job, it's an opportunity. In addition to working directly for an independent Local Franchise Owner, you gain life experience that goes far beyond just serving a great product in a friendly environment. We pride ourselves on our ability to help each of our team members use their experience working with us to accomplish their life's goals. Whether that is by continuing to grow and advance with us in new and challenging leadership roles or by instilling the values necessary to be successful in whatever your chosen endeavor, it is our goal to help you get where you want to go and to have fun along the way.Founded in 1946 by S. Truett Cathy when he opened his first restaurant, the Dwarf Grill, in Hapeville, GA, Chick-fil-A has grown to become one of the most recognized brands in the quick service restaurant industry and has been named the #1 restaurant brand in 2020 by the American Customer Satisfaction Index for the SIXTH year in a row!Chick-fil-A is known for its menu of fresh, hand-crafted food and offers a variety of options for guests. Signature items include a hand-breaded, boneless chicken breast sandwich, Waffle Potato Fries and hand-spun milkshakes. Chick-fil-A Lacey uses only premium ingredients and makes many of its menu items from scratch in the restaurant each day, including hand-chopped salads and fresh-squeezed lemonade.Chick-fil-A Lacey partners with regional farmers and suppliers to source as many locally- and regionally-grown ingredients as possible. In fact, the restaurant sources all of its bread from Portland-based Franz Bakery, all of its potatoes used to make hash browns and Waffle Potato Fries from the Columbia River Basin with Chick-fil-A buying more than 438 million pounds of potatoes last year alone. Additionally, all of the apples used to supply Chick-fil-As West Region restaurants are grown in the Pacific Northwest, sourcing more than 2.25 million pounds of apples from the region each year.At Chick-fil-A Lacey, we believe in providing our guests the best Restaurant experience we can. Our team prides itself on providing great tasting food and a comfortable environment in which to enjoy it. Were committed to providing Second Mile Service and we strive to exceed our guest's expectations.We are tirelessly focused each and every day on becoming the most caring company in Thurston County and are looking for hard-working, friendly, enthusiastic people who enjoy serving others to help us get there!We are looking for both full and part-time Kitchen Team Members to join the Chick-fil-A Lacey team and help us live out our vision of being the most caring company in Thurston County!Chick-fil-A Lacey is an opportunity for people of all ages and backgrounds, and no experience is required, though prior kitchen experience is a plus. We will teach you everything you need to know!As a Kitchen Team Member, you will support the kitchen team, assemble food orders quickly and accurately, observe health and sanitation guidelines, and ensure each guest leaves with a smile!We are looking for friendly, enthusiastic people who enjoy serving customers, and who enjoy being a part of a team, working towards something that is bigger than themselves.At Chick-fil-A Lacey, the team member role is more than just a job, it is an opportunity. Team members gain life experience that goes far beyond just serving a great product in a friendly and fun environment. We want to see you grow, develop, and get where you want to be, and believe we have a chance to offer an unparalleled opportunity to do just that through our competitive benefits package and intentional personal development program.Responsibilities:Be a person of integrity, who is able to consistently align his/her actions with the values and standards of Chick-fil-A LaceyAlways treats those they work with, as well as guests, with honor, dignity, and respectBe accountable for your performance each day in accordance with the Care Four goals set forth for the business as well as the standard of Best for each area of operational excellenceAlways strive to do the right thing, at the right time, in the right way, for the right reasonsHelp Chick-fil-A Lacey lead the way in the Operational Excellence pillars of convenience, consistency, and efficiencyHelp Chick-fil-A Lacey lead the way in the Second Mile Service pillars of being intentional, personal, and inspirational with all guests in the restaurantDemonstrate a habit of love for everyone in the organization and every guest in the community through the ways in which you serve and sacrifice, putting the needs of others before your ownBe a person who takes ownership of his or her actions every dayFocus on serving the customer to the best of your ability throughout their time at our store, providing each guest with a memorable and remarkable experienceMaintain a "best is the standard" mentality in all areas of kitchen operations and food safety to ensure every guest receives a consistent food experience with regards to quality, presentation, and speed of serviceAs a member of the kitchen team, roles may include any of the back-of-house areas including food prep, assembly and cooking including produce, raw, cold & hot breakfast/lunch/dinner products, desserts and beverages. Must also maintain cleanliness and order while observing the highest quality of food safety. Maintenance, truck and inventory, monitoring and preventing waste, as well as boxed meals, catering orders and deliveries, may also be responsibilities of a kitchen team memberCommunicates effectively with front counter and drive through concerning wait timesBe a team player, always looking for ways to lighten the burden of other team members and to serve each other every single dayAll full-time positions require Saturday availability.Due to labor restrictions for equipment, and limits to hours that can be worked, most positions require a minimum starting age of 18 years old.Benefits:Competitive payFlexible schedulingMultiple opportunities for advancementFree food every shiftScholarship opportunitiesFormalized leadership development programClosed on Sunday401k matching (must meet eligibility requirements)Health, vision, and dental insurance stipend (must meet eligibility requirements)Must be at least 18 years of age upon hire date * Must be eligible to work in the United States * Must have a source of reliable transportation * Ability to handle all equipment and navigate shelving both high and low * Reading, writing, and basic math and verbal communication skills required * Ability to multi-task and work in fast-paced, high volume environment * Mobility required during shifts * Must have a sense of urgency and works well under pressure * Must be able to respond to changes or edits to orders quickly and efficiently * Desire to grow and be developed as an individual * Ability to troubleshoot, problem solve, and make quick decisions on a daily basis * Available a variety of weekdays and on Friday and Saturday * Must obtain Washington State Food Worker Card during on-boarding process * Heart of Service * Maintains a positive and uplifting attitude towards others
Job DetailsLevelExperiencedJob Location4670 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location4670 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39
Job DetailsLevelExperiencedJob Location3347 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceDescriptionAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location3347 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceDescriptionAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location16367 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location16367 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location1740 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location1740 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location12114 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location12114 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location5989 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 Salary/yearTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location5989 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 Salary/yearTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location7759 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceDescriptionAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing QualificationsPhysical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positionsx39The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities, nor are they intended to be an all-inclusive list of the abilities needed to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in the job description are subject to change at any time.
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location7759 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceDescriptionAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing QualificationsPhysical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positionsx39The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities, nor are they intended to be an all-inclusive list of the abilities needed to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in the job description are subject to change at any time.
Job DetailsLevelExperiencedJob Location2351 - Tigard, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location2351 - Tigard, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location4221 - Tigard, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Must be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location4221 - Tigard, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Must be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location4831 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location4831 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location8647 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location8647 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location1525 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location1525 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location3521 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceDescriptionAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location3521 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceDescriptionAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location5344 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location5344 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location1424 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location1424 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location1595 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location1595 - Portland, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Job DetailsLevelExperiencedJob Location5282 - Tigard, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
Jan 13, 2021
Full time
Job DetailsLevelExperiencedJob Location5282 - Tigard, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.75 - $16.50 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positions
