ASSISTANT GENERAL MANAGER

Front-Of-House Operation LeaderAwesomeness is a standard around here and we encourage all of those who bring energy and HYPE to come see for yourself. We operate with our core values at the heart of everything we do: Guest Service, High Quality Ingredients, Health, Safety, and a Commitment to Culture. We have a high-energy, friendly, and incredible team. We are looking for a rockstar leader who can run the entire front-of-house operation.Key Responsibilities:Lead and drive daily operations including the kitchen, dining room, bar, and host stand.Engage with guests. Receive feedback and comments to understand areas of opportunity and strengths.Create an environment that is safe, warm, and welcoming for all guests and team members.Monitor and coach managers and team members on performance and compliance. Train and develop managers and team members to their highest potential.Evaluate work procedures and identify methods for increasing efficacy or productivity.Write weekly work schedules to accommodate team members and sales volumes.Recruit and interview applicants, hire and onboard new team members.Conduct cash drops, review credit card totals, and verify deposit slips.Complete all required reports and paperwork accurately and on time.Work with General Manager and Head Chef on administrative duties, including tracking expenses, maintaining profitability and invoice input.Responsible for maintaining inventory.Ensure compliance with all applicable rules, regulations, and safety policies in all front-of-house operations.BenefitsBonus programs based on meeting company set goals.Medical and dental coverage.Meal discounts.2 one-week paid vacations per year.401(k) plan.ServSafe Certification classes.The Cowfish is an Equal Opportunity Employer. The Cowfish does not discriminate based on race, religion, color, sex, gender identity, sexual orientation, age, disability, national origin, marital status, veteran status or any other basis covered by appropriate law.RequirementsPrior management experience in high-volume restaurant.Exceptional people and management skills. Proven track record in developing, coaching, and managing teams.High degree of flexibility and adaptability. Must be able to manage multiple projects and work well under pressure.Strong attention to detail.Strong interpersonal, verbal, and written communication skills.High level of confidence and leadership skills.Highly organized.High ethical standards. Is courteous, honest, and responsible.ServSafe Certified.Must be at least 21 years of age.