ASSISTANT GENERAL MANAGER JOB SUMMARY

The Assistant General Manager is responsible for ensuring the overall success of the Company by supporting the General Manager in: (1) creating sales opportunities and promotions; (2) effective marketing of the restaurant to the general public; (3) ensuring the operations exceed our customers’ service standards and expectations; (4) effectively managing employee relations to promote high employee morale and a motivated workforce; (5) conforming to all regulatory and legal compliance obligations; (6) managing cost of goods, operating supply costs and labor costs; and (7) performing other duties as assigned by the general manager and executive management team.

ASSISTANT GENERAL MANAGER SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

• Knowledge of Teamwork and Toast POS system
• Experience in developing budgets, decision making, process improvement, and strategic planning
• Quality focus
• Ability to read, write and speak the English language to interact with customers, the public and employees
• Proficient verbal communication skills
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
• Strong interpersonal skills to provide overall guest satisfaction and be able to manage a large and diverse employee workforce, and be able to maintain staff moral
• Knowledge of proper food handling requirements
• Knowledge of bar and kitchen items
• Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.

EDUCATION

• High School Diploma or GED equivalent required
• College degree preferred

EXPERIENCE

• Minimum of five years’ experience in a fast-paced restaurant/bar management role
• Must be at least 21 to meet minimum age requirement of the State of California to serve alcoholic beverages
• Licenses or Certificates
• Food Handlers Card
• ABC Service Certification
• CPR certification and/or First Aid training preferred

PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT

• Must be able to work in an environment with constantly elevated temperatures
• Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
• Must be able to lift at least 50 lbs.

• Set examples and standards for management team members regarding performance expectations, professionalism, floor and operational awareness, employee relations and trustworthiness as necessary to be a successful manager at the Company
• Professionally administer each and every operational department and effectively oversee a large number of employees, including, but is not limited to, accomplishing restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures
• Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates
• Exhibit knowledge of all accounting, financial and cash management procedures for the Company; do annual forecasts and budgets, and be able to analyze variances from forecasts and initiate corrective action; proactively implement systems to maximize profit without compromising the concept integrity; understand all cash handling procedures and controls, audit functions, accounts payable, accounts receivable, or any other bookkeeper function, including all aspects of POS system related to such functions
• Exhibit a full knowledge of the details of all payroll and accounting functions, and knowledge regarding the fixing of timekeeping problems and payroll problems
• Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying, and tracking changing demands
• Control purchases and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing, and evaluating usage reports, analyzing variances, and taking corrective actions
• Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing ServSafe and other sanitation standards and procedures, complying with health and legal regulations, maintaining security systems
• Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business