Assistant Manager job

Culver'sSt Petersburg, FL
Culver's jobs




Company Description

Diverse Lynx, with its main office in Princeton, NJ, is an IT services and staffing company, with an off-shore delivery center in New Delhi, India. The company serves industries like banking, insurance, financial services, pharmaceuticals, insurance, technology, media & telecommunication, retail, logistics & transportation, engineering, energy & utilities. Their business verticals are made up from consulting services, mobile application, application development, web design and support, technology upgrades, and quality assurance. With customers in both US and India, you can find roles among IT/ Non IT, Engineering, IOT, Data Analytics and Algorithms, Finance, Administration, Talent Acquisition, and other. Diverse Lynx values integrity, customer satisfaction, honesty and fairness.

Job Description

JOB SUMMARY Maintains excellence in guest service and quality control of operations consistently to ensure the company mission is attained. ESSENTIAL FUNCTIONS
  1. Runs shifts effectively to ensure quality products, guest service, and restaurant cleanliness meet system standards.
  2. Consistently ensures guests receive quality products in five minutes or less for in house orders and four minutes or less for drive thru orders.
  3. Ensures proper product quality control, presentation and hold times according to the Operations Training Manual, Order Assembly.
  4. Accesses financial information and completes weekly sales and labor during their shift.
  5. Routinely monitors and coaches team on safety best practices related to the Culvers hazard communication program and workplace safety.
  6. Empowers team to handle guest comments the Culvers way.
  7. Ensures team is knowledgeable concerning products and guest service.
  8. Demonstrates and maintains a positive attitude among team members.
  9. Demonstrates and ensures proper personal hygiene and food safety practices are maintained in the restaurant.
  10. Displays point of purchase (P.O.P.) materials timely according to the current marketing campaign.
  11. Demonstrates proficiency on all restaurant positions.
  12. Provides ongoing development of crew chief and shift leader using the management training checklist.
  13. Maintains an adequate team on each shift to meet labor cost standards.
  14. Ensures proper follow up of visitation and full field reports, including but not limited to cleanliness, hospitality, and ground appearance.
  15. Performs daily morning, afternoon and evening restaurant tours
  16. Prepares and reviews daily reconciliation report against daily control totals from cash register system ensuring accuracy.
  17. Runs financial report, counts afternoon drawers, enters drawer pickups and completes daily.
  18. Ensures team is cross-trained by the training team effectively.
  19. Help identify and develop candidates for the crew chief position.
  20. Completes food inventory order accurately, using forecasts and projections based on current restaurant sales.
  21. Observes and maintains daily inventory levels accurately, based on current restaurant sales.
  22. Ensures shelf life, rotation of inventory and tempering sheet is maintained.
  23. Delegates and ensures the accurate completion of the Quality Control/Safe Food Checklist and First In-First Out product rotation.
  24. Completes end-of-the month inventory procedures accurately.
  25. Delegates restaurant and equipment cleaning.
  26. Directs weekly and monthly odd jobs to team assigning them to daily deployment sheet.
  27. Demonstrates positive and effective role modeling for all team members through appearance and attitude.
  28. Follows restaurant policies and procedures consistently.
  29. Demonstrates and ensures team is following system standards for uniforms and appearance.
  30. Attends all manager and team member meetings.
  31. Follows and encourages team to follow all restaurant policies and procedures.
  32. Checks e-mail and extranet twice daily during each shift and responds as necessary.
  33. Uses radiant for cash counting procedures.
  • EDUCATION: College graduate with a degree in hotel and restaurant management or equivalent experience. Certified from a national food safety program.
  • EXPERIENCE: One year experience in a supervisory position.
  • CHARACTERISTICS: Have the ability to effectively organize work, communicate well and be management oriented. Be knowledgeable in all aspects of business and show good judgment. Demonstrates an energetic, positive attitude that is contagious.
  • COMPENSATION: Salary is commensurate with persons qualifications and will reflect present market for a person of similar responsibilities.
  • Stand Constantly
  • Walk Constantly
  • Sit Occasionally
  • Handling Constantly

  • Lift / carry 10 lbs or less Constantly
  • Lift / carry 11-20 lbs Constantly
  • Lift / carry 21-50 lbs Frequently
  • Lift / carry 51-100 lbs Occasionally
  • COMMUNICATION: Verbal, written, presentations to others; communication up same level direct reports; inclusive, honest, direct, timely; clear, concise; confronts the brutal facts; delivers ideas for solutions with problems.
  • CHANGE MANAGEMENT: Taking initiative, supportive of change; reacts quickly and appropriate; sets a good example as a role model in accepting change, executing change initiatives and following through to insure changes are effective.
  • DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues; gathers appropriate information and seeks input from cross functional team members; collaborates with others to insure that decisions are made with consideration for impact on others; makes timely and fair decisions; able to make tough decisions when necessary.
  • INNOVATION, CREATIVITY & VISION: Seeks new ways to improve efficiency, effectiveness, quality; achieves extra-ordinary results with ordinary resources.
  • PLANNING (short and long term): Organized and able to establish priorities, required resources; delivers the desired results; manages multiple deadlines and priorities; insures that planning involves cross-functional team members to assess impact of deadlines and utilization of resources.
  • ORGANIZATIONAL RELATIONSHIPS: Builds effective relationships with both external (guests and vendors) and internal (team members) stakeholders, and between levels, teams and across functions. Supports and cooperates with other teams, negotiates and has the ability to influence others.
  • BUILDS AND SUSTAINS A HIGH PERFORMANCE TEAM: Selects the right people for the right job. Develops team members, provides training and development to support their success; empowers team members to make decisions while minimizing risks; provides measurable feedback in a timely manner; retains valuable talent and builds the effectiveness of the team as a whole. Plays like a champion
  • ACCOUNTABILITY: Walks the talk. Delivers results on time and at the quality level promised.
Estimated annual salary


  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.
  • Direct administrative activities directly related to making products or providing services.
  • Prepare staff work schedules and assign specific duties.


  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • WritingCommunicating effectively in writing as appropriate for the needs of the audience.
  • SpeakingTalking to others to convey information effectively.


  • Administration and ManagementKnowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • ClericalKnowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Economics and AccountingKnowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
  • Sales and MarketingKnowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.



Company - Private




$50M to $100M


Multiple locations


Restaurant/Food Service




Craig C. Culver

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