Assistant Managers - Charlotte

Manager (Manager/Supervisor of Staff) Assistant Managers - Charlotte CHARLOTTE, NC Position SummaryLeads in the successful day-to-day operations of the restaurant. Trains and develops crewmembers, provides exceptional customer service and maintains budgets set by the store manager. The Assistant Restaurant Manager position is a lead in to a full management position.Main AccountabilitiesIn addition to following Chipotle’s policies and procedures, main accountabilities are as follows:· Sets an appropriate image and role model that represents the image and management style that is reflective of Chipotle's Values and Culture.· Involved in the administrative duties required for the store including: payroll, scheduling, inventory, par levels, proper cash handling, etc.· Maintains excellent Quality, Customer Service, Cleanliness and Safety records.· Ensures that employees are paid properly, receive appropriate benefits, and are prepared for additional career opportunities.· Successfully completes the Chipotle training program for new Assistant Restaurant Manager’s.· Interviews and hires new crew members.· Ensures that Safety and Security Awareness are emphasized, practiced and periodically inspected, and that employees are trained in appropriate responses to unsafe situations.· Depending on the needs of the business and/or department may complete other duties as assigned to advance a particular project or resolve a business issue.Qualifications & Education/Training· A two (2) year Associate's degree or the equivalent in education and/or experience; a Bachelor's degree from a four (4) year college desirable. Must be able to speak, read, write, and understand the primary language(s) of the work location. Knowledge/Skills· Computer skills, preferably PC, desirable.Work Experience· No specific requirements.Requirements· Must be able to exert well-paced mobility for periods of up to four (4) hours in length and have the ability to lift 10 pounds frequently and up to 50 pounds occasionally. Must have the stamina to work a minimum of 50 to 60 hours a week.Food Service