Assistant General Manager
: Job Details :

SUMMARYThe Manager is responsible for managing the daily operations of ourrestaurant, including the selection, development, and performancemanagement of employees. In addition, they oversee the alcoholinventory and ordering bar supplies, optimize profits and ensure thatguests are satisfied with their dining experienced. The Managerreports to the GM / Director of Operations.ESSENTIAL FUNCTIONSPrimary responsibilities include:General Oversee and manage all areas of the restaurant and makedecisions that support the organization. This is the supportedby our Mission Statement: To create the perfect neighborhoodrestaurant one colorful table at a time Financial Adhere to company standards and service, levels to increasesales and minimize costs, include food, beverage, supply,utility and labor cost.o Adheres to the Yearly Financial Projections and Targetso Monthly Inventoryo Monthly Financial Reporting Responsible for ensuring that all financial (invoices, reporting)and personal/payroll related administrative duties arecompleted accurately, on time and in accordance withcompany policies and procedures.o Invoice Trackingo Monthly Accounts Payable / Vendor Invoiceo Weekly Labor AnalysisFood safety and planning Enforce sanitary practices for food handling, generalcleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, companypolicies, federal/ state/local laws and ordinances.o Must be TABC CERTIFIEDo Must Hold a MANGER FOOD HANDLER PERMITo Keep all the health standards in place and follow allthe required codes by the establishment's state or cityordinances.o Must establish a culture of safety and sanitationfollowing the 13 Period Safety Calendar Responsible for ensuring consistent high quality of foodpreparation and service.o Oversee quality in all areas of revenue that include butare not limited: Dine IN, Pick Ups, Delivery, Catering, OnlinePlatform, Events, Bar and Lounge Maintain professional restaurant image, includingrestaurant cleanliness, proper uniforms and appearancestandards. Estimate food needs, place orders with distributors, andschedule the delivery of fresh food and supplies.o Works with Managers/ Kitchen Manager for supportoverseeing the following: Online Scheduling Platform Scheduled Hours Overtime FIFO Pricing Market Trends Quality of Product Small wares FOH/ BOHGuest service Ensure positive guest service in all areas. Respond tocomplaints, taking all appropriate actions to turn dissatisfiedguest into return guest.o Mission Statemento Focused Modelo Pre-scripted Agendao Training and Hiringo Reservationso Online Ordering Platformo Catering Eventso Pick Ups / Deliverieso Private EventsOperational responsibilities Ensure that proper security procedures are in place toprotect employees, guest and company assets. Ensure asafe working and guest environment to reduce the risk ofinjury and accidents. Completes incident reports promptly ifa 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 qualityand service.Personnel Provide direction to employees regarding operational andprocedural issues. Interview hourly employees. Direct hiring, supervision,development and, when necessary, termination ofemployees. Develop employees by providing ongoing feedback,establishing performance expectation and by conductingperformances reviews. Maintain an accurate and up-to-date- plan of restaurantstaffing needs. Prepare schedules and ensure that therestaurant is staffed for the shifts.Community Involvement Provide strong presence in local community and high-levelcommunity involvement by restaurant and personal.o Report any donation request directly to MarketingDepartment or directs to community portal.o Identify and Seek the best opportunitiesQUALIFICATIONS Must have 1-2 years managing high volume with $2 million issales College Bachelor's degree is preferred. A combination ofpractical experience and education will be considered as analternative. 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 ourservice 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 tobackground check TABC CERTIFIED MANAGER FOOD HANDLER PERMITPERSONAL 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 thatfood and service meet appropriate standards. Must be able to handle the pressures of simultaneouslycoordinating a wide range of activities and recommendappropriate solutions to restaurant problems. Ability to coordinate multiple tasks such as food, beverageand labor cost while meaning required standards ofoperations in a daily restaurant activity. Ability to determined applicability of experiences andqualification 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 andcleanliness 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 alldeadlinesACCOUNTABILITIES Keeps the GM / Director of Operations promptly and fullyinformed of all issues (i.e. problems, unusual matters ofsignificance and positive events) and takes promptcorrective actions where necessary or suggests alternativecourses of action.o Keeps proper documentation Completes job responsibilities and performance assigned bythe organization Maintains a favorable working relationship all companyemployees to foster and promote a cooperative andharmonious working climate which will be conducive tomaximum employee morale, productivity and efficiency/effectiveness.o Participates in Weekly Manager Meetingso Participates in Quarterly Staff Meeting FOH / BOH Perform other duties and responsibilities as required orrequested.SUPERVISION ON OTHERS 40+ employees each shiftWORKING CONDITIONS Average work week is 55 hours depending on scheduledevents 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 45pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as welloperates phones, computers, fax machines, copier and otheroffice equipment. Able to work on feet for more than 10 hours