First Assistant

The First Assistant is the key position from which an Assistant is able to develop into a Restaurant Manager. In general, the First Assistant is responsible for day-to-day store operation, coordination of the Management team, general supervision of the store?s profitability, development of Management and crew, motivation and direction of all personnel, equipment and maintaining a high level of Q.S.C. A key responsibility of the First Assistant is the training and development of subordinates in all areas. This position is evaluated by the quality and number of people you develop.

The First Assistant is responsible for:

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  • All responsibilities of the Second Assistant.
  • Gathering customer feedback and judging patterns and trends.
  • Initiating specific actions to continuously improve total customer satisfaction.
  • Evaluating results of short and mid-range objectives of the restaurant.
  • Ensuring Q.S.C. levels in the restaurant at all times.
  • Completing and posting the weekly crew schedule.
  • Participating in the restaurant's Human Resource program.
  • Maintaining personnel files.
  • Executing the restaurant's retention plan (i.e. enthusiasm calendar, communication sessions, etc.)
  • Conducting crew meetings.
  • Executing the in-restaurant portion of the crew recruitment plan.
  • Helping conduct one-on-one crew performance reviews.
  • Developing and implementing restaurant extensions of Co-Op and National promotions.
  • Completing and analyzing restaurant reports and formulating corrective action plans.
  • Managing energy and resource conservation.
  • Managing all restaurant equipment and the Planned Maintenance Program.
  • Conducting management team meetings in the absence of the Restaurant Manager.
  • Organizing the monthly activities calendar to achieve restaurant objectives.
  • Assisting Restaurant Manager with monthly management schedule.
  • Managing crew training.
  • Training Swing Managers.
  • Preparing and conducting Swing Manager Performance reviews.
  • Assisting in training Manager Trainees and Second Assistants.
  • Assisting with Manager Trainee performance reviews.
  • Executing assigned activities to build sales.
  • Projecting initial monthly P&L, assisting with control of all line items, responsible for designated line items.
  • Reconciling monthly P&L and determining restaurant profit opportunities with the assistance of the Restaurant Manager.

Criteria for Promotion to Restaurant Manager:

• Proficiency in all the requirements of the First Assistant position.
• A proven system to plan, organize, implement, and communicate to achieve successful results.
• Ability to maintain optimum profit levels with a good functional knowledge of the restaurant's controllable expenses.
• Attendance in Hamburger University (H.U.), prefer Dean?s List, 90% at H.U.