Assistant General Manager (Bilingual Preferred)

Restaurant Manager

Overview: Responsible with the General Manager for the smooth, short, and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with a positive attitude and teamwork. Each day improving and never satisfied. Manages, trains, and assures quality, service, cleanliness, and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing, and managing direct reports and all other staff as required. Cross-functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house. Reports to: General Manager; works a minimum of 45-55 hours per week – 5 days per week.

Duties:

• As needed to accomplish the task.
• Cleanliness: Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always.
• Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained.
• Assures daily, monthly cleaning cycles are managed by all managers and support staff.
• Staff Appearance including personal appearance( uniforms, facial hair, makeup).
• Health Department standards, Fire Department, and Safety Standards
• Food knowledge, overall food menu knowledge.
• Beverage knowledge and understanding the focus for all staff.
• Logistics and operations knowledge of staff as it relates to systems and timing.
• Provide a clear vision of the company mission to restaurant and team members assuring all understand are clear on task to achieve and execute.
• Provide leadership, support, direction and training to the key Managers or team leaders of the organization including but not limited to all back and front of the house managers, and all other lead personnel.
• Staff Training BOH – coordinates with the General Manager and Kitchen Manager-Chef in all areas of kitchen operations including but not limited to:
• Follow Operating / Cooking standards of operations pertaining to quality, consistency of product, and recipe execution.
• Proper staffing
• Training
• Manage and administrate per corporate guidelines tip and tip out process.
• Ensure effective cooperation between FOH and BOH
• Lead by example on the floor, visible on the floor during peak service times including any pre-shift meetings on a frequent basis.
• Service and Guest Satisfaction
• Ongoing review of guest satisfaction and sense of urgency for any guest feedback as required.
• Interact with restaurant guests daily and follow up on all guest comments through internal comment cards and other social media feedback forums. Copy the General Manager or Ownership team as needed or as standard is set.
• Human Resource skills and coordination of these functions as needed weekly and ongoing communications with HR Manager and General Manager as needed or as standard is set.
• Ensure that all company policies are current, up to standard, and maintained.
• Coordinates with HR Management and General Manager process to hire, and assures proper training, testing of training, scheduling, support, discipline and terminating all salaried or hourly staff as needed.
• In conjunction with the General Manager conducts staff evaluations for all BOH and FOH process.
• Ensure that all personnel matters and documentation are professionally handled and coordinated with the General Manager and HR Manager relating to HR and are complying for any/all governmental authorities.
• Assist the GM in organizing (in-house) management meetings which are led by the General Manager. The process includes identifying issues and fixing them. A measurable system for all goals should be in place to review with managers, team leaders, and ownership. Topics to address weekly will include but not limited to:
• Cleaning process and progress of the operation.
• Quality of Product and Service
• Customer satisfaction/concerns/opportunities.
• Teamwork
• Events, promotions.
• Hiring and training.
• Keep the entire management team on task, with clear, attainable, and measurable goals and presents ongoing monthly action plans to the General Manager as needed or as standard is set.
• Participates in weekly company meetings. Be prepared to discuss the following weekly:
• Review of prior week's goals and written review of performance against goals presented weekly in writing.
• Review of current and planned goals
• Review of current and planned marketing with the ownership team.
• Review and coordinate processes ongoing between FOH and BOH operations
• Any other issues of concern to the Management and or Ownership team. Provide immediate input to the Management or Ownership team relating to any business matter that endangers or threatens the business operations reputation-wise, physically, or financially.
• Finance
• Ensure that all accounting, financial, and reporting functions are current, accurate, and approved by the General Manager and or Ownership per the protocols set by Management and the Ownership team.
• Support the budgets and maintain and meet the budgeted goals.
• Continuously monitor and control departmental expenditures to ensure the budgets are met.
• Leadership
• Provide top leadership for all business operations in regard to include but not limited to restaurant operations, marketing, sanitation, training, human resources, and personnel development.
• Communicate and coordinate with the individual management and leadership team on a daily basis.
• Fill in temporarily on active shifts when the restaurant is missing key management.
• Any other duties as requested by the General Manager or Ownership team.

Minimum Requirements:

• Prior restaurant Management experience in 1-3 years preferred.
• Work on their feet 8-10 hours standing, in good physical condition.
• Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to a job offer.
• Education: Degree is preferable and or food service and hospitality industry certifications
• Office 365 proficient with skills in Excel, Office, and PowerPoint
• Point of Sales System experience, preferably with Toast.
• Compensation: $70,000.00 - $75,000.00 per year

Born into a family with 15 children, Jose Ramirez was "lucky number 7." He started his pursuit of this dream as a 13-year-old bagboy at a grocery store in what is known as The Highlands area of Denver. He later worked as a server at Las Palmas, working 60-70 hours per week, eventually becoming the server manager. He would work so much that he would oftentimes sleep in his car while providing for his wife, Martha, and his two sons, Luis and Daniel. Jose saved up enough money to open up the first Los Dos Potrillos location in Centennial in 2002. Jose opened this first location of Los Dos with just $5.18 left in his bank account. Having sunk everything he had into his restaurant, Jose would tell these first customers of Los Dos that if they didn't like the food, he'd buy it for them. Now with four locations in Centennial (the original location), Littleton, Highlands Ranch, and Parker, Los Dos Potrillos provide customers in the South Metro area with "Real Mexican Food" while maintaining a family-friendly, "hole-in-the-wall" experience thanks to years of hard work by Jose Ramirez and his family.