We are looking for an energetic and dependable AGM to add to our team. A great attitude and being team-oriented are a must. We are a premier fondue restaurant located in downtown Spokane, and our mission is to provide the Perfect Night Out to our guests and a positive work environment for our team members. We strive to offer a warm, friendly, and positive environment that promotes teamwork. We offer competitive pay, a bonus program, health insurance, meal benefits, and opportunity to grow to GM. The Assistant General Manager is responsible for implementing and maintaining all operational procedures and programs related to front of house (FOH), heart of house (HOH), and guest-related service operations. He/She must be a positive, consistent leadership role model to hourly team members, ensuring the Perfect Night Out®.

RESPONSIBILITIES: Cost Controls

• Trains and develops front of house team members in all areas of cost control as needed.
• Ensures all products are prepared and served according to company standards, utilizing only authorized products and procedures. Updates and maintains the appearance of merchandise and product displays as needed/required.
• Immediately documents and reports repairs and maintenance issues.
• Monitors front of house labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas.
• Analyzes and controls assigned front of house expenditures of the restaurant to meet budgetary requirements.
• Participates in P&L reviews with the management team at the end of each period and creates individual action plans to adjust any discrepancies.
• Maximizes bar/beverage costs control through training, monitoring, inventory controls, and correct POS pricing structures.

Shift Supervision

• Instills and reinforces our culture around the MVP (Mission. Vision. Principles) card and Perfect Night Out.
• Supervises assigned management and staff to deliver the Perfect Night Out® services and products that meet and exceed our guest’s expectations.
• Practices teamwork by communicating with and assisting all members of the management team.
• Uses checklists to ensure proper set-up and close down of each shift.
• Performs regular dining room checks and kitchen line checks to ensure the overall efficiency of restaurant operations.
• Coaches and directs staff using practical verbal communication skills supporting Melting Pot’s operating mission, vision, and principles.
• Takes complete ownership-mentality of business to ensure successful daily execution of Melting Pot brand and operations.

Administration

• Ensures all financial and administrative reporting is accurate and submitted according to scheduled deadlines.
• Ensures all cash control procedures are implemented and followed by hourly staff and members.
• Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.
• Conducts safety inspections every month and develops action plans with the management team relative to safety and sanitation issues.
• Conducts scheduled performance appraisals as required; two times per year for hourly staff.
• Organizes and updates all office notebooks, memos, and other communications.
• Supports, implements, and executes local marketing initiatives in partnership with the Bay Area Marketing & Sales Specialist.
• Follows all state and federal guidelines regarding food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws.
• Creates individual development plans (IDPs) / action plans for self to maximum performance and operations excellence.
• Uses and supports all approved training programs and development processes to improve staff proficiencies.
• Supports the restaurant’s succession plan to encourage team growth and prevent shortages within staff and management teams.

Management Scheduling

• Works a five-day workweek, averaging 45-55 hours per week; additional if needed or required.
• Works a combination of opens and closes; enabling all management to fully understand operational restaurant requirements and a balanced work-personal life ratio.
• Participates in management meetings a minimum of every two weeks to set goals and review current projects.
• Supports and participates in scheduled events, ordering days, manager meetings, area meetings, orientation, training sessions, and other special events on the management schedule.

ACCOUNTABILITIES:

• Reports to work on time each day.
• Dresses according to company policy.
• Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggests alternative solutions or actions when necessary.
• Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
• Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.
• Demonstrates effective project management, communication, and follow-up skills at all times.
• Performs other duties and special projects as required that affect the Melting Pot concept.
• Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.

REQUIREMENTS

• A passion for providing exceptional food and beverages in a fun, polished casual restaurant
• The items listed in this job description are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities.

SUPERVISORY RESPONSIBILITIES:

• Direct: Servers, Hospitality Specialist, Bartenders, and Service Assistants.
• Indirect: Dishwashers, Prep, Line, Expo, Salad / Chocolate, and other hourly staff as needed or required.
  QUALIFICATION REQUIREMENTS: To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in the job description are representative of the knowledge, skill, and/or ability required.
  EDUCATION & EXPERIENCE: Minimum high school graduate. Minimum two years as an Assistant Manager in an upscale-casual or other high-end restaurant concept. Consideration will be given for acceptable experience earned in the Melting Pot system. Food safety certification required.
  LANGUAGE SKILLS: Ability to read, write, and communicate in English. Additional languages are encouraged. Ability to write, analyze, and evaluate operating reports, manuals, internal & external business correspondence, and use e-mail, computer skills. Present information in an organized and accurate, clear, concise format.
  MATHEMATICAL & REASONING ABILITIES: Calculate figures & amounts. Add, subtract, multiply, divide, statistics, and some advanced math may be required. Understand percentages and projections. Ability to define problems, collect data/information to draw conclusions, and make sound training & business decisions.
  PHYSICAL DEMANDS: Typing, standing, bending, crawling, using hands to grasp, stoop, reach overhead, sit and walk. Lift small, medium, large objects up to 50 lbs. lift up to 15 lbs regularly. Be able to work a variety of shifts or varying schedules and/or hours as required. Standing on one’s feet for long periods of time and walking constantly.
  WORK ENVIRONMENT: The Manager will be exposed to a restaurant / food-service environment 95% of the time and 5% in a meeting room/office environment. Gas, electric, and other cooking equipment or utensils. Sharp objects, cutters, and knives. Hot water, cold water, cleaning chemicals.
  TRAVEL: Minimal travel as needed or required for work-related meetings and events.

RESPONSIBILITIES: Cost Controls

• Trains and develops front of house team members in all areas of cost control as needed.
• Ensures all products are prepared and served according to company standards, utilizing only authorized products and procedures. Updates and maintains the appearance of merchandise and product displays as needed/required.
• Immediately documents and reports repairs and maintenance issues.
• Monitors front of house labor costs through constant evaluation of training, productivity, and weekly labor projections compared to actual hours; utilizes labor proformas.
• Analyzes and controls assigned front of house expenditures of the restaurant to meet budgetary requirements.
• Participates in P&L reviews with the management team at the end of each period and creates individual action plans to adjust any discrepancies.
• Maximizes bar/beverage costs control through training, monitoring, inventory controls, and correct POS pricing structures