Assistant General Manager (Bilingual Preferred

Position: Assistant General Manager (Bilingual Preferred)
Benefits:

• Employee Meal while on shift
• 401(k)
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance

Overview:
Responsible with the General Manager for the smooth, short, and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with a positive attitude and teamwork. Each day improving and never satisfied. Manages, trains, and assures quality, service, cleanliness, and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing, and managing direct reports and all other staff as required.

Cross-functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house.

Reports to:

General Manager; works a minimum of 45-55 hours per week – 5 days per week.

Duties:

· As needed to accomplish the task.

· Cleanliness
o Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always.
o Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained.
o Assures daily,monthly cleaning cycles are managed by all managers and support staff.
o Staff Appearance including personal appearance( uniforms, facial hair, makeup).

· Health Department standards, Fire Department, and Safety Standards
o Food knowledge, overall food menu knowledge.
o Beverage knowledge and understanding the focus for all staff.
o Logistics and operations knowledge of staff as it relates to systems and timing.
o Provide a clear vision of the company mission to restaurant and team members assuring
all understand are clear on task to achieve and execute.
o Provide leadership, support, direction and training to the key Managers or team leaders
of the organization including but not limited to all back and front of the house
managers, and all other lead personnel.

• Staff Training BOH – coordinates with the General Manager and Kitchen Manager-Chef in all areas
of kitchen operations including but not limited to:
o Follow Operating / Cooking standards of operations pertaining to quality, consistency of product, and recipe execution.
o Proper staffing
o Training

· Manage and administrate per corporate guidelines tip and tip out process.

· Ensure effective cooperation between FOH and BOH

· Lead by example on the floor, visible on the floor during peak service times including any pre-shift meetings on a frequent basis.

· Service and Guest Satisfaction

o Ongoing review of guest satisfaction and sense of urgency for any guest feedback as required.
o Interact with restaurant guests daily and follow up on all guest comments through internal comment cards and other social media feedback forums. Copy the General Manager or Ownership team as needed or as standard is set.

• Human Resource skills and coordination of these functions as needed weekly and ongoing communications with HR Manager and General Manager as needed or as standard is set.

o Ensure that all company policies are current, up to standard, and maintained.
o Coordinates with HR Management and General Manager process to hire, and assures
proper training, testing of training, scheduling, support, discipline and terminating all salaried or hourly staff as needed.
o In conjunction with the General Manager conducts staff evaluations for all BOH and FOH process.
o Ensure that all personnel matters and documentation are professionally handled and
coordinated with the General Manager and HR Manager relating to HR and are complying

for any/all governmental authorities.

• Assist the GM in organizing (in-house) management meetings which are led by the General Manager.

The process includes identifying issues and fixing them. A measurable system for all goals should be in place to…