Assistant General Manager

, TX, United States

SUMMARY

The Manager is responsible for managing the daily operations of our

restaurant, including the selection, development, and performance

management of employees. In addition, they oversee the alcohol

inventory and ordering bar supplies, optimize profits and ensure that

guests are satisfied with their dining experienced. The Manager

reports to the GM / Director of Operations.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

•Oversee and manage all areas of the restaurant and make

decisions that support the organization. This is the supported

by our Mission Statement: To create the perfect neighborhood

restaurant one colorful table at a time

•

Financial

•Adhere to company standards and service, levels to increase

sales and minimize costs, include food, beverage, supply,

utility and labor cost.

o Adheres to the Yearly Financial Projections and Targets

o Monthly Inventory

o Monthly Financial Reporting

•Responsible for ensuring that all financial (invoices, reporting)

and personal/payroll related administrative duties are

completed accurately, on time and in accordance with

company policies and procedures.

o Invoice Tracking

o Monthly Accounts Payable / Vendor Invoice

o Weekly Labor Analysis

Food safety and planning

•Enforce sanitary practices for food handling, general

cleanliness, and maintenance of kitchen and dining areas.

Ensure compliance with operational standards, company

policies, federal/ state/local laws and ordinances.

o Must be TABC CERTIFIED

o Must Hold a MANGER FOOD HANDLER PERMIT

o Keep all the health standards in place and follow all

the required codes by the establishment's state or city

ordinances.

o Must establish a culture of safety and sanitation

following the 13 Period Safety Calendar

•Responsible for ensuring consistent high quality of food

preparation and service.

o Oversee quality in all areas of revenue that include but

are not limited:

•Dine IN, Pick Ups, Delivery, Catering, Online

Platform, Events, Bar and Lounge

•Maintain professional restaurant image, including

restaurant cleanliness, proper uniforms and appearance

standards.

•Estimate food needs, place orders with distributors, and

schedule the delivery of fresh food and supplies.

o Works with Managers/ Kitchen Manager for support

overseeing the following:

•Online Scheduling Platform

•Scheduled Hours

•Overtime

•FIFO

•Pricing Market Trends

•Quality of Product

•Small wares FOH/ BOH

Guest service

•Ensure positive guest service in all areas. Respond to

complaints, taking all appropriate actions to turn dissatisfied

guest into return guest.

o Mission Statement

o Focused Model

o Pre-scripted Agenda

o Training and Hiring

o Reservations

o Online Ordering Platform

o Catering Events

o Pick Ups / Deliveries

o Private Events

Operational responsibilities

•Ensure that proper security procedures are in place to

protect employees, guest and company assets. Ensure a

safe working and guest environment to reduce the risk of

injury and accidents. Completes incident reports promptly if

a guest or employee is injured.

o Documenting Incident Reports

•Manage shifts which include daily decisions making,

scheduling, and planning while upholding standards,

products quality, and cleanliness.

•Investigate and resolve complains concerning food quality

and service.

Personnel

•Provide direction to employees regarding operational and

procedural issues.

•Interview hourly employees. Direct hiring, supervision,

development and, when necessary, termination of

employees.

•Develop employees by providing ongoing feedback,

establishing performance expectation and by conducting

performances reviews.

•Maintain an accurate and up-to-date- plan of restaurant

staffing needs. Prepare schedules and ensure that the

restaurant is staffed for the shifts.

Community Involvement

•Provide strong presence in local community and high-level

community involvement by restaurant and personal.

o Report any donation request directly to Marketing

Department or directs to community portal.

o Identify and Seek the best opportunities

QUALIFICATIONS

•Must have 1-2 years managing high volume with $2 million is

sales

•College Bachelor's degree is preferred. A combination of

practical experience and education will be considered as an

alternative.

•Knowledge of computers (MS Word, Excel, Email Etiquette)

•Proficient in the following dimensions of restaurant functions:

food planning and preparation, purchasing, recordkeeping,

and preparation of reports.

•Candidate will support the Bar as it's an extension or our

service not a separate entity.

•Knowledge of catering events.

•Bilingual is a plus.

•Must possess a valid driver license.

•Must be eligible to work in the United States.

•Must not possess any felonies and may be subject to

background check

•TABC CERTIFIED

•MANAGER FOOD HANDLER PERMIT

PERSONAL REQUIREMENTS

•Must have a defined Leadership Style

•Must have a defined Management Style

•Must be able to adapt to environment

•Must be consistent and follow up execution

•Self-discipline, initiative, leadership ability and outgoing.

•Pleasant, polite manger and neat clean appearance.

•Ability to motive employees to work as a team to ensure that

food and service meet appropriate standards.

•Must be able to handle the pressures of simultaneously

coordinating a wide range of activities and recommend

appropriate solutions to restaurant problems.

•Ability to coordinate multiple tasks such as food, beverage

and labor cost while meaning required standards of

operations in a daily restaurant activity.

•Ability to determined applicability of experiences and

qualification of job applicants.

•Your responsibilities include but are not limited to the following:

•Strong time management & organizational skills

•Positive attitude, outgoing, and friendly

•Must hold the highest personal standards for performance

•Must understand all key business standards related to food, service and

cleanliness

•Builds and maintains relationships with community members

•Ability to start and complete projects in a timely and efficient manner

•Ability to work well in a team environment & take direction well

•Outstanding oral and written communication skills

•Ability to work in a fast-paced environment and effectively meet all

deadlines

ACCOUNTABILITIES

•Keeps the GM / Director of Operations promptly and fully

informed of all issues (i.e. problems, unusual matters of

significance and positive events) and takes prompt

corrective actions where necessary or suggests alternative

courses of action.

o Keeps proper documentation

•Completes job responsibilities and performance assigned by

the organization

•Maintains a favorable working relationship all company

employees to foster and promote a cooperative and

harmonious working climate which will be conducive to

maximum employee morale, productivity and efficiency/

effectiveness.

o Participates in Weekly Manager Meetings

o Participates in Quarterly Staff Meeting FOH / BOH

•Perform other duties and responsibilities as required or

requested.

SUPERVISION ON OTHERS

•40+ employees each shift

WORKING CONDITIONS

•Average work week is 55 hours depending on scheduled

events or volume.

•Ability to perform all functions at the restaurant level,

including delivery when needed.

•Position requires prolonged standing, bending, stooping,

twisting, and lifting products and supplies weighting 45

pounds, and repetitive hand and wrist motion.

•Work with hot, cold, and hazardous equipment as well

operates phones, computers, fax machines, copier and other

office equipment.

•Able to work on feet for more than 10 hours

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