Assistant General Manager

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here’s What We’ll Bring To The Table for Assistant General Manager: Competitive Salary: $90,000 - $105,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. The Assistant General Manager is the second in command behind the General Manager. They oversee the day-to-day operations, driving business performance, and ensuring excellence in guest and crewmember experiences. This role serves as a second set of eyes to the General Manager and will be a key role in motivating and managing crew and managers, maintaining operational standards, and supporting strategic goals set by the General Manager or Home Office. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. You will be partnered with a Director of Operations and given all the tools to be efficient and effective. Your personal career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Assistant General Manager with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Essential Skills/Experience Business Acumen Oversee the daily operations from scheduling, ordering, purchasing, receiving, storage, preparation of all food products to guest relations, flow of business, and service standards. They review other workgroup schedules in advance of posting to ensure accuracy to budget, hours, and event support. Oversee specific R&M projects and costs and proactively communicate if/when the budget cannot be adhered to, explaining the why and presenting an action plan to make course corrections. They analyze P&L sales, COGS, Labor, and Controllable Expenses while identifying and resolving cost issues. They present End of Period recaps to GM/DO without support. Oversees and is responsible for accurate inventory reporting. Drives resolution for inventory variances. Reports up to General Manager on any trends, patterns, areas of focus with an action plan or asking for support/assistance to resolve issues. Reviews comps, voids, and adjusted items. Creates action plan for repeat themes. In GM absence, finalizes and submits numbers at the end of period, oversees restaurant invoicing process, communicate with DO on all significant issues. Take ownership of in-house contests and company promotions, motivating crew to achieve goals (PPA contests, holiday gift card sales, etc.). Operations Oversees shift operations, including zone management, labor management, and managing guest flow to deliver exceptional guest experiences. Troubleshoot entire restaurant shift operations (FOH & BOH). Example: Accountable for the team's staggering in-times, accurate out-times, number of crew scheduled, breaks, while managing crew relations, food quality & R&M. Uses data (guest sentiment, comp reports, etc.) to partner with GM and Regional teams to solve problems or reoccurring issues within training and steps of service. In GM absence, is the “go to” for all guest incidents, FBI reports, crew relations, R&M, responding to social media comments within 24 hours, overall health of the restaurant. Sets departmental goals and follows up with managers on results, measurements, and course corrects when needed. Investigates, follows up, reports, and resolves Guest complaints. Commands the line when on expo to ensure timing, presentation, and quality standards are all being met during production. Partners with Chef/EKM to resolve in the moment. Accountable for any action plans if/when needed after a visit from health department or government agency. Accountable to the success of specific new roll outs in their restaurant. Develop others to improve the level of education and skill. Takes ownership of daily probe completion by entire management team. Addresses patterns of concern immediately with Chef/EKM. Leadership The AGM is the second person in command behind the GM and will step into that role when the GM is absent. They partner with GM to hold other managers accountable (daily tasks, manager notes, guest & crew resolution). Improve performance of at least five team members annually (e.g., raising performance ratings or skill levels). Identify and promote crewmembers into Supervisor role. Leads progressive discipline conversations up to termination. Leads and mentors’ managers on how to execute difficult conversations. Leads (or co-chairs) all crew meetings, workgroup meetings, and team-building events. Displays appropriate emotional maturity in all situations (Guests and Crew). Periodically leads weekly manager team meetings (MTM) and dashboards with management team to increase communication about updates, sales, policies, and standards. Participates in leadership interviews with GM. Actively participates and periodically leads MIT training within the restaurant. Periodically leads dashboards with some Managers on a weekly basis in support of the GM. Essential Skills Proven ability to resolve simple and complex conflicts with crew, managers, and Guests. Proven ability to exercise common sense, creativity, and impartiality when making decisions. Proven ability to be well organized, maintain concentration and think clearly despite frequent, stressful or unusual interruptions. Ability to effectively communicate (verbal and written) and partner with all levels of the organization. Proficiency with scheduling, inventory, and financial systems (e.g., CTUIT, RIS, Dayforce, DCR). Proven ability to manage budgets, control costs, analyze financial statements and drive operational excellence. Ability to manage multiple projects at one time. Knowing when to delegate and when to take the lead to ensure the best results for the restaurant. Desirable Qualifications At least 21 years of age. Seven years of experience as a Manager in full service, high volume, restaurant. Two years of experience as a General Manager in a full service casual or fine dining restaurant of similar concept. Seafood knowledge and prior kitchen experience preferred. College degree in a related field, i.e., business or hotel and restaurant management, preferred. Flexible schedule required-able to work nights, weekends and holidays. Professional appearance and presentation required. Good longevity in current and past positions. Ability to lift up to 40 lbs., 10-20 is typical. Ability to carry up to 120 feet. Ability to reach up to 6 feet, 4 is typical. Ability to work off counter heights of 36 - 42 inches. Ability to move through 24 inch aisles and spaces as small as 12 inches. #J-18808-Ljbffr