RESTAURANT ASSISTANT MANAGER at 18 Degrees

Scottsdale, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

0.0

Posted On

02 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Kitchen Management, Customer Service, Inventory Control, Scheduling, Food Safety, Budget Management, Training and Development, Conflict Resolution, Menu Planning, Administrative Procedures, Sales Skills

Industry

Design Services

Description

Description The Assistant Manager directly supervises all working personnel to ensure quality and efficient food/beverage service of 18 Degrees Bar & Grill. This Manager works both administratively and manually to achieve monetary goals and customer service expectations for the department. Must be available to work a variety of shifts including nights and weekends. The Assistant Manager will be directly responsible for building, training and motivating the back of house team. Must be able to fill-in all kitchen positions and cook on the line as necessary. This role will partner with the Bar Manager to oversee front of house staff, operations and service. Essential Contributions: · Give 110% effort towards customer service at all times; this includes being flexible in meeting what the customers need and accommodating the requests. · Schedule, train and acquire staff per needs dictated by business trends. · The expectation for management is to serve as coverage or find coverage when there is a shortage of staff or special event. · Supervise and coordinate activities of kitchen staff to ensure efficiency and production standards daily, · Address disciplinary matters in regards to policy and procedure in a timely matter with staff. Confer with Restaurant General Manager and People Operations on further steps of action. · Check the quality of raw, cooked and ordered food products to ensure that company standards are met and stored according to State Law. · Monitor sanitation practices to ensure that employees follow policies and regulations to meet health standard. Must obtain Food Handlers Card or Serv Safe. · Order food, supplies and specialty items needed to conduct daily kitchen operations. · Check quality and temperature of all deliveries and ensure orders come in correctly; rotate food as needed - FIFO. · Inspect supplies, equipment and work areas to ensure efficiency and safety. Make policy changes and purchase needed supplies in coordination with Restaurant Management team. · Must be aware of all allergies in each recipe to avoid cross contamination. · Actively research food trends; offer ideas for menu planning, parties and daily specials. · Monitor food costs and contribute to maintaining and reducing cost to achieve budget. · Assist in all aspects of inventory control- bi-weekly counts, recipes, coding invoices, etc. Always meet and exceed all expectations of Maricopa County Health Department. Ensure accurate temperature readings on all equipment and dates on food. Requirements Physical & Environmental Requirements: Must be able to sit and stand (6-8 hours) for extended periods of time in a work area with varying light levels and temperatures. Often works in extreme heat from kitchen, exposed to steam, and also to adversely cold temperatures in ice rink (50 degrees) and freezer. Must be able to work in an open area with other employees and in a typical kitchen environment; close proximity to other people. Outdoor work in a desert climate is occasional and for short periods of time. This position requires stooping, shaking, stirring, pouring; as well as carrying, pushing, and lifting materials; requires the ability to frequently walk, bend, stoop, carry, kneel, reach, and use tools with hands/feet. Lifting/movement requirements are regularly up to 25 lbs., frequently up to 50 lbs., and occasionally more than 50-100 lbs. The employee is occasionally required to climb to elevated heights, work in a humid area, or near wet/unleveled surfaces. The noise level of the environment is moderate to loud. Must be able to see through vision; hear, talk, read, and write in English. Use of a computer, entering/typing data, for periods of time (1-3 hours). Involves exposure to all types of food, beverage (alcoholic and non-alcoholic), cleaning supplies and associated chemicals. Education & Certifications: High School Diploma, or a General Education Degree(GED) is required Maricopa County Food Handlers Card required and some college education preferred. Must possess a current National Serv Safe Certification. Experience & Knowledge: Previous experience in a managerial role, independently coordinating schedules and the work of an entirely staffed department is required. Experience with general housekeeping and knowledge of principles in maintaining a kitchen and restaurant is necessary. Experience and comfortability in direct customer service, sales, working with the general public, and in an office environment is required. Proficient use and understanding of computers and overall administrative procedures is also required. Must have an understanding of prioritizing safety with regards to the restaurant, keeping health and fire hazards in mind. Skills & Personality: Must be an accountable, team player who possesses problem solving skills, initiative, and sound judgement in making independent decisions. Ability to understand, follow, and regularly give direction. Maintain positive attitude in all situations. Sales skills necessary. Remain calm, resourceful, and responsible in everyday or stressful encounters. Must have leadership qualities in order to train others in accomplishing goals, evaluating options, or implementing solutions. Should be an excellent communicator, and able to get along well with various personalities. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change, i.e., emergencies, changes in personnel, workload, rush jobs, or technological developments.

Responsibilities

Supervise all personnel to ensure quality food and beverage service while managing both administrative tasks and manual kitchen operations. Responsible for building, training, and motivating the back-of-house team and partnering with the Bar Manager for front-of-house operations.