Assistant General Manager

General ManagerAt Fresquez Companies, we believe great restaurants are built by great people. Our mission is to empower the lives of people by providing authentic, impactful, and exceptional experiences—one team member and guest at a time. We're looking for a General Manager who is passionate about people, energized by hospitality, and motivated by results to lead our team and take our operation to the next level.As a General Manager, you are more than the person running the restaurant—you are the leader, coach, culture-builder, and driving force behind the guest experience. You'll have the opportunity to build a team you're proud of, develop future leaders, and create an environment where people want to come to work and guests want to come back.You're a people-first leader who knows how to inspire a team and get results. You thrive in a fast-paced environment, embrace challenges, celebrate success, and understand that the best businesses are built by investing in their people.You don't just manage—you lead.You don't just solve problems—you create solutions.And you don't just run a restaurant—you create experiences that matter.At Fresquez Companies, your leadership has an opportunity to make a real difference. We're growing, and we want leaders who are ready to grow with us. If you're ready to take ownership, develop people, elevate the guest experience, and build something special, we want to hear from you.Come grow with Fresquez Companies and make an impact—one team member and one guest at a time.Essential Functions:ServeSafe Certification (or ability to obtain)Assist as role model while consistently exhibiting Fresquez Vision, Mission and Values.Lead shifts and ensure operational excellence as Manager on DutyAssists in accomplishing restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and proceduresSupport hiring, onboarding, training, and development of team membersAssist with scheduling, coaching, counseling, and performance managementAssists in achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; resolving problems; completing inventory and auditsControls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation; adjust menus as neededEnsure compliance with food safety, sanitation, and company standardsMaintain strong communication with the General Manager and teamAssist with payroll review and labor managementDrive execution and readiness for high-volume promotions (including Pie Wednesdays)Foster a positive, team-oriented work environmentPerform additional duties as assignedQualifications:Preferred Qualifications:2–3 years of restaurant or hospitality leadership experience preferredHigh-volume experience strongly preferredStrong leadership, communication, and organizational skillsAbility to multitask and perform in a fast-paced environmentProven ability to coach and develop team membersBasic financial and operational understanding (labor, cost control, etc.)Flexible availability, including nights, weekends, holidays, and high-volume promotion daysOther Skills:Organization/Prioritization, Time Management, Data Entry Skills, General Math Skills, Analyzing Information, Attention to Detail, Thoroughness, Reporting/Researching Results, Verbal and Written Communication Proficiency, Ethical Conduct, High Integrity, Confidentiality, Personal Responsibility, Accountability, Initiative, Accuracy, Follow Up/Through Skills, Dependability, Problem-Solving Skills, Positive Attitude, Teamwork Oriented, Self-Motivated, Independent Judgement and Professional AppearanceMinimum of 2-4 years of progressive leadership experience in the restaurant/hospitality sector, with a focus on restaurant operations; Restaurant industry experience preferred. Culinary experience is strongly preferred.2. Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices.3. Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership)4. Proven ability to partner with and influence all levels of an organization, from senior level management to hourly employees5. Strong written, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization6. Ability to coach and motivate others to achieve departmental and company goals7. Strong problem-solving skills and the ability to partner with others to achieve results/resolution, an innovative and forward-thinking leader8. Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions9. Excellent interpersonal skills with the ability to negotiate and influence10. Places a value on diversity and shows respect for and openness to others' backgrounds and ideas11. Strong organizational skills with proven ability to manage multiple priorities and large projects across multiple disciplines with a strong attention to detail12. Proven experience leading cross-functional teams to develop new business, training, and operational efficiency solutions13. Ability to handle high stress situations, ambiguity, and changing priorities14. Proficient Word, Excel, PowerPoint and internet skills15. Licensed to operate an automobile without hours of operations restrictions16. Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling17. Must be able to work with Fresquez menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products)18. The ability to drive, stand, sit, bend and walk for extended periods of time19. Prepare special reports/assist on special projects as needed or requested.20. Detail oriented.21. Good PC competency such as the ability to use Microsoft Office Suite and other related software.22. Knowledge of Paycom Payroll software.23. Excellent listening skills.24. Professional behavior that contributes to creating an environment of respect and professionalism.25. Ability to maintain confidentiality.26. Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion.27. Ability to work at a fast pace in an effective manner.28. Ability to work under pressure and to be flexible and adept to varying and changing demands.29. Effective and friendly interpersonal communication and interpersonal skills with internal and external customers.30. Excellent computer skills to include Outlook, Word, Excel, Publisher, PowerPoint, Social Media, Internet Research, 10-key, and willingness and ability to learn new systems.Work Environment:This job operates in a fast-paced restaurant setting and is frequently subjected to heat, steam, fire, and noise. This role routinely uses standard restaurant equipment such as: ovens, cook tops, griddles, deep-fat fryers, grills, microwaves, sharp tools/slicers, as well as other equipment as necessary.Physical or Environmental Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.This position requires constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs.The noise level in the work environment is usually moderate to high.Position Type and Expected Hours of Work:This is an exempt-level position. Scheduled hours vary by restaurant needs, including necessary adjustments made during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday 4am-12am or later (varying shifts). Other days/hours and holidays required