Assistant General Manager

Assistant General ManagerThe Assistant General Manager at El Encanto is responsible for managing all operations in a busy establishment. The Assistant General Manager oversees, directs, and coordinates the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.The Assistant General Manager ensures that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis. They monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance. The role involves achieving company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.The Assistant General Manager monitors food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. They ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. They control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.The Assistant General Manager counts money and makes bank deposits. They investigate and resolve complaints regarding food quality, service, or accommodations. They coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. They ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.They review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. They schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. They monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.The Assistant General Manager maintains food and equipment inventories, and keeps inventory records. They schedule staff hours and assign duties. They establish standards for personnel performance and customer service. They perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.They keep records required by government agencies regarding sanitation or food subsidies. They test cooked food by tasting and smelling it to ensure palatability and flavor conformity. They organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.The Assistant General Manager is knowledgeable of restaurant policies regarding personnel. They follow all, thus leading by example. They administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. They continually strive to develop staff in all areas of managerial and professional development.They order and purchase equipment and supplies. They review work procedures and operational problems to determine ways to improve service, performance, or safety. They assess staffing needs and recruit staff. They arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.They review menus and analyze recipes to determine labor and overhead costs, and recommend prices to menu items. They attend all scheduled employee meetings and offer suggestions for improvement. They coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.They recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. They ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. They conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.They fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Additional duties and responsibilities include monitoring employee and guest activities to ensure liquor regulations are obeyed. They schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. They develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.They estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. They greet and seat guests, and present menus and wine lists. They conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. They develop restaurant objectives, budgets, policies, procedures, and strategies.