Assistant Manager - IHOP

The IHOP Restaurant Manager reports directly to their General Manager. The manager directly supervises IHOP restaurant's employees. His or her primary responsibilities include managing operations in the front and back of the house with a high concentration on profitability and sales growth, while constantly maintaining IHOP's standards of quality and service.

Responsibilities include:

Complete all Manager Onboarding and all DinePlate courses as assigned

• Develop and maintain professional functional working relationships with IHOP restaurant

hourlyTeamMembers,Corporate and Regional Team Members, and guests.

• Ensure all hourly Team Members are working at their full capacity to improve unit

operations and the guest experience.

• Reinforce positive performance with specific feedback on what was done correctly

• During corrective action provide constructive feedback that is specific, descriptive, directed

toward the behavior and include words of encouragement.

• Execute tactics that adhere to StandardOperating Procedures (SOP) and current operations

plan.

• Manage the restaurant floor and focus on regular contact with guests. Maintain the frequency

of guest complaints within acceptable limits and handle complaints in a professional and

timely manner. Ensure approved guest feedback system is in use and acted upon.

• Coach TeamMembers in accordance with SOP and operations and provide feedback on

challenges and opportunities.

• Properly document performance problems. Communicate and enforce policies

• Maintain crew member appearance and uniform standards.

• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating and

garnishes. Ensure food is presented well and served at appropriate temperatures, within

standard ticket times.

• Keep small wares, glassware and china adequately stocked.

• Maintain the interior and exterior appearance of the restaurant.

• Ensure sanitation practices are maintained according to federal, state and local regulations

and SOP. Ensure that food is properly stored (labeled, dated and rotated) and proper

temperatures are maintained. Ensure Team Members are practicing proper personal

hygiene and food handling.

• Maintain a safe and secure restaurant. Keep the back door of the restaurant and the doors to

the office locked at all times. Control guest checks and follow proper register/

cash-handling procedures.

• Complete all required reports and paperwork that have been assigned by General

Manager. Handle paperwork accurately and on a timely basis.

• Perform other duties as assigned.

Assistant Manager Benefits:

• Competitive Pay
• Free meals
• PTO
• Bonus Plan

Assistant Manager Expectations:

DAILY

• Great each Team Member, Check for uniform adherence

• Productivity is a must at every shift

• Monitor Labor

• Perform “Alley Rally” routine with staff (discuss information relevant to shift such as 86 items

and special events)

• Perform walkthrough of current state of restaurant before shift transition utilizing the

Manager Shift Change Checklist

• Ensure Temperature Log has been completed each shift (spot check criticals)

• Maintain OAR, OE and Health Inspection ready

• Create Server Flow Chart

• Look for and eliminate “Skunking”

• Monitoring Register Counts and Logs, conveying accountability among staff members (Any

shortages on your shift due to negligence will need to be resolved within 24 hours (with

personal funds)

• Exhibit, follow and enforce store dress code standards among all Staff Members

• Provide a GREAT customer service experience among ALL staff/managers

• Monitor and inquire on Guest Complaints

• Complete Warning/Discipline Forms

• Complete Separation Reports

• Review employee Time Cards to ensure all Employees have been logged out after each shift

• Go through daily discounts and voids to ensure integrity

• Perform Figure 8 and Table Touches

• Perform Shift Analysis: Door Greet, Wait Time Accuracy, Table Greet, Beverage Refills,

Order-to-Delivery Time, Two Minute Check Backs, Cook Times, Guest Payments and Table

Turns are being performed by staff

• Perform end of day reporting

WEEKLY

• Review of Weekly Sales Board must be completed to understand holiday spike trends

• Be prepared for 2 FSE Evaluations on your performance twice a week

• Restaurant cleanliness

• Review task at hand (either from store visit) and get them done on time.

• Submit the following forms to your General Manager

      o Warning/Discipline Forms (employee write-ups)

      o Separation Reports

      o Pay Change Requests

      o Vacation Requests

      o Incident Reports

• Submit all packing slips, invoices and receipts for services rendered

• Address food waste and respond accordingly

BI-WEEKLY

• Attend Assistant Managers bi-weekly meeting

MONTHLY

• Attend staffs monthly meeting

• Being ready and available for one-on-one meeting with General Manager

SEASONAL

• Ensure all promotional items are up-to-date and displayed (e.g. menu handouts, window

clings, wall poster inserts, floor display inserts and table tents/syrup caddy display).

• Provide staff members with education on new LTO items (e.g. presentation, taste, post all

relevant information in pass bar and update Nutrition Binder)

Assistant Manager Requirements:

EDUCATION AND/OR EXPERIENCE

High school diploma or general education degree (GED) and two to four years related experience

and/or training, or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to speak and read English and interpret documents such as safety rules, operating

andmaintenanceinstructionsandproceduremanuals.Abilitytowriteroutinereportsand

correspondence. Ability to speak effectively before groups of guests or restaurantTeamMembers.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common

fractions and decimals. Ability to compute rate, ratio and percent and to draw and interpret

bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral or

diagram form. Ability to deal with problems involving several concrete variables in

standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

A valid Driver’s License will be necessary to drive a car on Company business.

OTHER SKILLS AND ABILITIES

Certification through assigned IHOP training courses.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team

Member to successfully perform the essential functions of this job. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions. While

performing the duties of this job, the TeamMember regularly is required to stand, walk and sit.The

Team Member frequently is required to use hands to finger, handle or feel objects, tools or controls;

reach with hands and arms; stoop, kneel, crouch or crawl; talk or hear; and taste or smell. The Team

Member regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100

pounds. Specific vision abilities required by this job include close vision and distance vision.

Since 1958, IHOP® has been the place where people connect over breakfast, enjoy study breaks, grab a bite before or after sporting events, and so much more. And no matter what menu items they order, there’s one ingredient that’s always constant — a smile. We’ve seen millions of smiles over the years in our restaurants, and now shared in photos across our social properties. In fact, smiles are so much a part of our culture that we changed our logo to include one.
This is just one of the many fun and exciting changes you can expect from IHOP®. Because we know the shortest distance between two people is a smile. –

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