Assistant General Manager at Hog Island Oyster Company Inc

Napa, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

90000.0

Posted On

18 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Management, Staff Supervision, P&L Analysis, Payroll Management, Scheduling, Guest Service, Inventory Management, Food And Beverage Costing, Labor Costing, Microsoft Office, Google Workspace, Adobe InDesign, Ctuit, Toast POS, Staff Training, Operational SOPs

Industry

Food and Beverage Services

Description

Description Hog Island Oyster Co. is looking for an enthusiastic Assistant General Manager (AGM) to join our team. If you’re looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, Larkspur and Napa. What we provide: Competitive pay Generous medical and dental plans 401k retirement plan with Company matching funds Pre-tax Flexible Spending Accounts (FSA) Paid vacation & sick time Paid time to volunteer in the community Employee discounts, Industry-leading training and opportunities for advancement Work-life balance Requirements What we require: ? 2-3 years of assistant restaurant general manager experience ? Ability to consistently meet daily, weekly and monthly deadlines ? Basic math skills and knowledge of daily restaurant financial practices ? Experience with a variety of software programs and online tools is preferred including: Microsoft Office, especially Word and Excel; Google Drive, Google Docs and Google Sheets; Adobe CS, specifically inDesign or another similar desktop publishing software application; Ctuit or other similar Restaurant management software; TOAST or other FOH POS software system. ? Ability to stay abreast of modern technological advances such as new restaurant software and POS systems. ? Ability to effectively communicate in both verbal and written formats ? Ability to build and maintain relationships both internally and externally ? Familiarity with restaurant costing, including food/beverage costing and labor costing ? Juggle multiple tasks and adjust to changing schedules and priorities in a fast-paced environment ? Must be at least 18 years of age What are the job duties: ? Responsible for supporting the General Manager in all aspects of the day to day operations of the restaurant including but not limited to, onboarding/offboarding, staff development & training, staff supervision, operational SOP’s, payroll, banking, scheduling, R&M tasks, event management, P&L analysis, and all other duties that provide a healthy and functioning restaurant. ? Is acting General Manager when the General Manager is not present. ? Foster a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships, and having FUN doing it. ? Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable. ? Ensure positive guest service in all areas. ? Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests; ? Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff; ? Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews; ? Monitor and track staff attendance and punctuality; ? Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness; ? Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs; ? Stays up to date of the most recent State and Federal laws regarding labors ie meal breaks, rest breaks, Overtime, Double time, reporting time, etc. ? Responsible for the daily set up and operation of the POS System; ? Ability to understand the inventory needs of the Oyster Bar; ? Provide oversight and communicate any needs for the pars of bread, shellfish, linen, merchandise, sundries and food items; ? Proactively manage the floor by checking in with tables, help to run food and even jump in and shuck a few oysters if necessary; ? Meet or exceed established deadlines; and ? Communicate clearly with managers, kitchen and dining room personnel, and guests. ? May serve as the location lead for designated operational focus areas including oyster excellence, beverage programming, training, safety, inventory, or other business initiatives. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ? Employee is regularly required to talk or hear. ? Employee is frequently required to stand, walk, bend, stoop, use hands to finger, handle or feel; and reach with hands and arms. ? Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. ? Employee regularly ascends/descends office ladder. ? This position requires the ability to occasionally lift office/restaurant/farm equipment, products and supplies, up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. ? The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers. ? Entails a fast paced, frequently changing environment in which interruptions are considered normal; ? Minimal exposure to physical risks such as operating dangerous equipment or working with chemicals; ? Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy; ? Moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises; and ? Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here. We help and take care of each other, our customers, our communities and our planet, and we have FUN doing it, so come and join us. At Hog Island Oyster Co. we stand for oysters, diversity and equality! This means cultivating a work place free from discrimination and harassment of any kind, and providing equal employment opportunities. People of all backgrounds and interests are welcome in our family. Shall we set a place at the table for you?

Responsibilities

Support the General Manager in daily restaurant operations, including staff development, payroll, and P&L analysis. Act as the General Manager in their absence to ensure high standards of guest service and operational efficiency.