General Manager

GENERAL POSITION SUMMARY At Costa Vida, we serve AMAZING. A Costa Vida Assistant General Manager 1 is responsible for the performance of all activities within the restaurant they are assigned to manage. All Assistant General Manager 1s will maintain consistency while supporting their restaurant’s business plan. Assistant General Manager 1s need to become the subject matter expert in every aspect of their restaurant. In addition, a successful Assistant General Manager 1 will learn to delegate to their Assistant General Manager 2(s) certain tasks to better manage their restaurant. They should also seek counsel from their Operator for assistance and guidance on a regular basis. Assistant General Manager 1s will be required to work up to 50 hours a week, depending on schedule needs. Requirements Assumes responsibility for providing the ultimate guest experience. All actions and decisions are completely focused on and driven by the Guests’ wants and needs. Provides a happy, high energy environment, where Guests are excited to return. Provides a clean, safe environment in which Guests feel comfortable to dine. Ensures all Guests are treated with dignity, respect and professionalism. Is aware of any Guest issues and sees they are handled in a fair and timely fashion. Follows up with Team Members regarding Guest feedback, providing training and coaching in any areas below standards. Trains employees with a high Guest satisfaction mentality, providing great service and product always. Builds relationships with Guests, leading to repeat visits and therefore increased sales. Methods including table touching, identifying repeat visitors then acting accordingly and extra efforts for kids. Assumes responsibility for food standards, quality, safety, and awareness. Adheres to company standards by seeing that Flow Charts are completed twice during the operating day. Maintains the Quality Assurance Program and sees that standards are actively upheld within the restaurant. Coaches, trains and acts on areas that present an opportunity for improvement. Ensures that the restaurant is neat, clean, safe and organized. Serves as the “Food Safety Manager.” Maintains HAACP program and executes by established standards. Sees that all recipes are adhered to and taste profile of food is accurate. Discarding product when food does not meet our standards. Responsible for inventory of prepared and non-prepared product. Identifies usage based on current week’s events, previous weeks’ sales trends and prior year’s sales then plans accordingly for ordering and preparation. Responsible for ordering and receiving of product. Follows standards of ordering, ensuring usage of correct product supplied only by approved vendors, not allowing any foreign product. Follows, and sees that portioning guidelines are adhered to for master recipes and menu build recipes alike. Ensures that all prepared recipes meet not only taste standards, but appearance standards as well. Ensures that all menu build recipes are flawlessly executed, providing Guests with the superior product they deserve and expect. Assumes responsibility for training and development of the restaurant. Actively recruits Team Members for staffing of the restaurant. Conducts weekly interviews to increase talent pool. Staffing the restaurant is the direct responsibility of the Assistant General Manager 1. Hires high quality Team Members who demonstrate a service-focused mentality and high level of productivity to ensure constant Guest satisfaction. Provides an inclusive environment where all Team Members are treated fairly and respected, so as to successfully operate, in addition to creating an atmosphere where Team Members want to be, grow and learn. Orientation, training and development provided to company standards. Ensures that all Team Members are trained, motivated and empowered to meet and exceed Costa Vida standards. Provides feedback and coaching to strengthen skill set and execution. Prepares qualified Team Members to advance to the next level of employment. Seeks development and growth opportunities for personal improvement. Constantly teaching, coaching and training all Team Members (providing positive and constructive feedback) on the spot. Conducts professional evaluations of Team Members utilizing provided company systems. Providing clarity to Team Members where opportunities and challenges lie and offer means of support for success. Provide effective training and follow-up for new items, products programs and/or changes implemented Focus on Team Member retention through regular evaluation of turnover reports, conducting 1:1 meetings and stay interviews with Team Members. Assumes responsibility for effective business management. Leads by providing the proper example for all under the restaurant to follow. Develops executes a business plan to achieve desired results in financial responsibilities such as P&L management, budgeting, productivity, scheduling, labor planning, local networking and marketing. Analyzes restaurant performance and initiates corrective actions when deviations occur. Effectively utilize available systems, procedures and technology to meet, and/or exceed, goals within the business objective. Identifies staffing needs (including day-to-day and special circumstances) and acts accordingly. Supports company-wide marketing programs and evaluates local restaurant marketing opportunities. Is effective at time management & planning, organizational skills, creates a team atmosphere, communication, delegation (with follow-up). Is positive and professional in all interactions with team members, guests, vendors and colleagues. KEY COMPETENCIES Integrity Hires “A” Players Resourceful Accountability Inspiring Leadership Training/Developing/Coaching Team Player Customer Focus Performance Management WORKING REQUIREMENTS/CONDITIONS Education/Certification: High School Diploma, GED, or equivalent; college degree preferred. Required Knowledge: Functioning knowledge of computers including, but not limited to common email systems, Microsoft Word, Microsoft Excel, etc. Bi-lingual skills a plus. Experience Required: Minimum of 6 to 12 months of restaurant experience. Skills/Abilities: Developing others, basic use of computer/software systems PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION Reaching: Extending hand(s) and arm(s) in any direction. Standing: For extended time periods. Grasping: Using fingers and palm on an object. Repetitive Motions: Movements frequently and regularly required using the wrists, hands and/or fingers. Finger dexterity: Using primarily just the fingers to make small movements such as typing, picking up small objects, or pinching fingers together. Talking: Especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly. Average Hearing: Able to hear average or normal conversations and receive ordinary information. Average Visual Abilities: Average, ordinary visual acuity necessary to prepare or inspect documents or products or operate machinery. Physical Strength: Medium Work. Exerting up to 50 lbs. occasionally, and/or up to 20 lbs. frequently, and/or 10 lbs. constantly. WORKING CONDITIONS No hazardous or significantly unpleasant conditions. MENTAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION Reasoning Ability: Ability to apply logical or scientific thinking to define problems, collect data, establish facts, and draw conclusions. Able to interpret a variety of technical instructions and can deal with multiple variables. Mathematics Ability: Ability to compute discount, interest, profit, and loss; commission markup and selling price; and ratio, proportion, and percentage. Able to perform very simple algebra. Language Ability: Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias. Ability to prepare memos, reports, and essays using proper punctuation, spelling, and grammar. Ability to communicate distinctly with appropriate pauses and emphasis, correct pronunciation (or sign equivalent), and variation in word order using present, perfect, and future tenses. INTENT AND FUNCTION OF JOB DESCRIPTIONS Job descriptions assist organizations in ensuring that the hiring process is fairly administered and that qualified employees are selected. They are also essential to an effective appraisal system and related promotion, transfer, layoff, and termination decisions. Well constructed job descriptions are an integral part of any effective compensation system. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose undue hardships on the organization. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Employees can be terminated for any reason not prohibited by law. #J-18808-Ljbffr