Assistant General Manager

Description

• Flexible Scheduling
• Paid On-the-Job Training
• Advancement Opportunities (promotions from within)
• Free Meals During Shifts
• Employee Referral Rewards (50% on first paycheck, 50% on second paycheck)
• Discounts offered at all Tatsu-Ya locations

• Paid Time Off for salaried employees
• Sick Time Off for full-time employees
• Medical, Dental, and Vision Insurance (based on hours worked)

At Ramen Tatsu-Ya, we deliver exceptional dining experiences through outstanding service, high-quality food, and a welcoming atmosphere. We seek an experienced Assistant General Manager to lead our team and ensure smooth operations.

As the Assistant General Manager, you will oversee all aspects of restaurant operations, including financial management, staff development, guest satisfaction, and facility maintenance. Your role will include:

• Review Financial Reports: Analyze weekly numbers from daily reports to assess financial performance and identify areas for improvement.
• P&L Understanding: Maintain a general understanding of the Profit & Loss statement, including budgeting, labor cost management, and inventory counts.
• Budget Management: Oversee budgeting processes and manage labor costs, inventory, and repair & maintenance budgets.

• Marketing Content: Approve marketing content to ensure brand consistency and effective promotion.
• Payroll Management: Oversee payroll processes, including time entries, edits, and draft approvals.
• Departmental Communication: Manage communication with staff through email, Slack, and text, and handle disciplinary actions as needed.
• Guest and Employee Incidents: Address and resolve guest and employee incidents professionally.
• Coaching and Mentoring: Provide coaching and mentoring to staff, focusing on leadership development and growth plans.
• Performance Evaluations: Complete staff performance evaluations for promotions, raises, and annual reviews.
• Guest Satisfaction: Monitor guest satisfaction through various channels (e.g., Google reviews, info line, Door Dash) and address any feedback.
• Vendor Management: Maintain thorough knowledge of the master contact sheet for vendors and facilities.

• Onboarding and Recruiting: Oversee the onboarding, recruiting, and retention of staff, ensuring a smooth hiring process.
• Orientation and Training: Facilitate orientation and training for all new hires, ensuring they understand their roles and responsibilities.
• Internal Growth: Promote internal growth by encouraging cross-training and providing information about growth opportunities.
• Employee
  
  Incentives:
  
  Implement creative ways to motivate staff and reward excellent performance.

• Recipe and Presentation Standards: Familiarize yourself with recipes, plate presentation, and set high standards for food quality.
• Procurement Management: Ensure all changes in purchases go through the procurement department and maintain healthy vendor relationships.

• FOH Staff Training: Ensure all front-of-house staff are properly trained, setting high expectations for service and creating a welcoming environment.
• Guest Services: Engage with guests through table touches, upselling items, and retaining returning guests.
• Overall Cleanliness: Maintain overall restaurant cleanliness, ensuring a clean and inviting atmosphere.

• Health Inspection Compliance: Ensure the restaurant passes health inspections and addresses any issues promptly.
• Facilities Communication: Coordinate with the facilities department on repairs and maintenance, and manage equipment purchases through procurement.
• Exterior Maintenance: Oversee landscaping, exterior cleanliness, and functionality of exterior elements like speakers.
• Depreciation Management: Understand and manage equipment depreciation, opting for repairs or replacements as needed.

• Proven experience as an Assistant General Manager or in a similar management role within the hospitality industry
• Strong financial management skills, including P&L oversight, budgeting, and inventory control
• Excellent leadership abilities with a focus on coaching and mentoring
• Skilled in managing staff performance and implementing effective training programs
• Exceptional guest service skills with a commitment to upholding high standards
• Knowledge of facilities management and maintenance procedures
• Strong communication skills and the ability to manage departmental and vendor relationships effectively

• 18+ years old.
• Valid food manager’s and TABC certificates.
• Previous management experience.
• Ability to work in a fast-paced environment, lift 25-50 lbs, and stand for prolonged periods.