Assistant General Manager at Postino WineCafe

San Antonio, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Oct, 26

Salary

72000.0

Posted On

14 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Management, Food Quality Control, Inventory Management, Budget Management, P&L Review, Staff Scheduling, Hiring and Development, Vendor Management, Food Safety, Sanitation Standards, Cost Analysis, Hospitality, Team Leadership, Catering Execution, Operational Excellence, Coaching

Industry

Restaurants

Description

Description WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united. Be Authentic and Humble Act with Integrity Bring Good Energy Achieve as a Team Get Extraordinary Results Inspire with Hospitality ABOUT THE ASSISTANT GENERAL MANAGER ROLE As an Assistant General Manager your goal is to support the General Manager’s vision of excellence that is team-focused and always innovative. This role directs the creation of sincere and genuine connections while maintaining a positive work environment, delegating and managing the daily functions of the assigned restaurant, and meeting and exceeding company financial goals. TO BE SUCCESSFUL YOU MUST Ensure excellence in food quality, portioning, speed, and waste control. Lead daily Taste Plate coaching and follow-up to uphold menu standards. Oversee catering and off-premise food execution to brand standards. Maintain kitchen and walk-in organization, ensuring tools and smallwares support flawless execution. Systems, Processes & Safety Maintain food safety and sanitation standards, including health inspections, Steritech audits, and ServSafe certifications. Coach daily on ordering, pars, prep guides, and chemical/paper product management. Regularly update prep guides and par levels in alignment with menu changes. Manage culinary smallwares and equipment inventory and readiness. Business Acumen & Budget Management Own BOH inventory accuracy, food COGs, AvT, and culinary cost analysis. Enter, audit, and manage invoices, credits, and proper G/L coding. Partner with the GM on P&L review, cost communication, and coaching to drive financial goals. Manage relationships with food and beverage vendors to ensure quality, pricing, and service standards. Monitor supply needs and ensure consistent, accurate ordering and vendor follow-up. Lead culinary team scheduling, hiring, and development. Select, staff, and coach Culinary Trainers (CTs) to elevate team performance and growth. Report on area of responsibility (AOR) performance in weekly manager meetings. BENEFITS TO ENJOY Medical with company contribution Vision and Dental Insurance Vacation and earned paid sick time 401K with company match Flexible Spending and Dependent Care Accounts Teledoc Services for all team members Long Term Disability, Life Insurance, and AD&D Paid Parental Leave Meal Discounts and Perks Thanksgiving and Christmas off Mental Wellness and Life Event Management programs Fitness Program Discount Opportunities to give your feedback and let your voice be heard Company appreciation events and parties Anniversary recognition and rewards Requirements The position requires 1 year of full-service restaurant Restaurant Manager experience or 3-5 years of a lead or supervisory role in a restaurant. Internal candidates must be in good standing and free of performance issues within a 1-year time-period. Combined work experience and education will be considered in decisions. Bachelor’s or Associate’s degree in Hospitality, Management, or Business preferred. Servsafe and Responsible Alcohol Service Certifications are required

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Responsibilities

Support the General Manager in executing a team-focused vision while managing daily restaurant functions and financial goals. Oversee food quality, safety standards, BOH inventory, and the development of the culinary team.