AMVETS Jobs

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• Unit Managers manage a staff of approximately 30 hourly employees in a quick service, 24 hour restaurant with an open kitchen area.
• The setting is typically noisy and busy, and position requires a great deal of standing.
• Unit Managers work a 6 day on and 2 days off rotation. In a typical day, the Unit Manager arrives at the restaurant at 6:30am, is actively involved in making and serving food for several hours, handles daily and weekly management, administrative and related tasks.
• Unit Managers are in primary charge of and are accountable for the economic success of their assigned restaurant. Due to the nature of the business, Unit Managers are required to work all major holidays and most weekends.
• A Unit Manager reports typically directly to a District Manager.

**[NATURE AND SCOPE

[Managing Hourly Associates[: ]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}**

• Identify, recruit
• Interview potential hourly associates.
• Make or recommend hiring decisions and conduct or oversee initial training.
• Supervise and direct work of all hourly associates when present in restaurant or when communicating with associates from outside the workplace.
• [Provide general and ongoing direction, supervision, and developmental coaching. ]{arial",sans-serif"=""}
  • Issue oral and written reprimands for inappropriate behavior.
  • Make or recommend termination decisions when appropriate.
• Analyze and forecast staffing needs; create, manage and post associate work schedules.
• Manage payroll, establish wage rates and calculate bonuses per company policies.
• Maintain certain personnel records.
• Assist in the training and enforcement of company policies (including those related to payment of wages to hourly associates and those designed to prevent sexual harassment, discrimination and retaliation for reporting policy violations)

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``` - Review appearance of associates to ensure they are meeting uniform and general appearance standards.

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``` - Train and monitor associates regarding proper food safety and restaurant security procedures.

Providing Service to the Customer

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Coordinate production and service activities of a team of associates to ensure efficient, customer-focused service.

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