Assistant General Manager

Restaurant Manager

The Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the alcohol inventory and ordering bar supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Manager reports to the GM / Director of Operations.

Essential Functions

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant and make decisions that support the organization. This is the supported by our Mission Statement: To create the perfect neighborhood restaurant one colorful table at a time.

Financial

Adhere to company standards and service levels to increase sales and minimize costs, include food, beverage, supply, utility and labor cost. o Adheres to the Yearly Financial Projections and Targets o Monthly Inventory o Monthly Financial Reporting Responsible for ensuring that all financial (invoices, reporting) and personal/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. o Invoice Tracking o Monthly Accounts Payable / Vendor Invoice o Weekly Labor Analysis

Food Safety and Planning

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/ state/local laws and ordinances. o Must be TABC CERTIFIED o Must Hold a MANGER FOOD HANDLER PERMIT o Keep all the health standards in place and follow all the required codes by the establishment's state or city ordinances. o Must establish a culture of safety and sanitation following the 13 Period Safety Calendar Responsible for ensuring consistent high quality of food preparation and service. o Oversee quality in all areas of revenue that include but are not limited: Dine IN, Pick Ups, Delivery, Catering, Online Platform, Events, Bar and Lounge Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. o Works with Managers/ Kitchen Manager for support overseeing the following: Online Scheduling Platform Scheduled Hours Overtime FIFO Pricing Market Trends Quality of Product Small wares FOH/ BOH

Guest Service

Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guest into return guest. o Mission Statement o Focused Model o Pre-scripted Agenda o Training and Hiring o Reservations o Online Ordering Platform o Catering Events o Pick Ups / Deliveries o Private Events

Operational Responsibilities

Ensure that proper security procedures are in place to protect employees, guest and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes incident reports promptly if a guest or employee is injured. o Documenting Incident Reports Manage shifts which include daily decisions making, scheduling, and planning while upholding standards, products quality, and cleanliness. Investigate and resolve complains concerning food quality and service. Personnel Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Develop employees by providing ongoing feedback, establishing performance expectation and by conducting performances reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for the shifts. Community Involvement Provide strong presence in local community and high-level community involvement by restaurant and personal. o Report any donation request directly to Marketing Department or directs to community portal. o Identify and Seek the best opportunities

Qualifications

Must have 1-2 years managing high volume with $2 million in sales. College Bachelor's degree is preferred. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Word, Excel, Email Etiquette) Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, recordkeeping, and preparation of reports. Candidate will support the Bar as it's an extension or our service not a separate entity. Knowledge of catering events. Bilingual is a plus. Must possess a valid driver license. Must be eligible to work in the United States. Must not possess any felonies and may be subject to background check TABC CERTIFIED MANAGER FOOD HANDLER PERMIT

Personal Requirements

Must have a defined Leadership Style Must have a defined Management Style Must be able to adapt to environment Must be consistent and follow up execution Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manager and neat clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Ability to coordinate multiple tasks such as food, beverage and labor cost while meaning required standards of operations in a daily restaurant activity. Ability to determine applicability of experiences and qualification of job applicants. Your responsibilities include but are not limited to the following: Strong time management & organizational skills Positive attitude, outgoing, and friendly Must hold the highest personal standards for performance Must understand all key business standards related to food, service and cleanliness Builds and maintains relationships with community members Ability to start and complete projects in a timely and efficient manner Ability to work well in a team environment & take direction well Outstanding oral and written communication skills Ability to work in a fast-paced environment and effectively meet all deadlines

Accountabilities

Keeps the GM / Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective actions where necessary or suggests alternative courses of action. o Keeps proper documentation Completes job responsibilities and performance assigned by the organization Maintains a favorable working relationship all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/ effectiveness. o Participates in Weekly Manager Meetings o Participates in Quarterly Staff Meeting FOH / BOH Perform other duties and responsibilities as required or requested. SUPERVISION ON OTHERS 40+ employees each shift WORKING CONDITIONS Average work week is 55 hours depending on scheduled events or volume. Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighting 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well operates phones, computers, fax machines, copier and other office equipment. Able to work on feet for more than 10 hours