Assistant General Manager

Company Overview:

Acurio International’s mission is to serve the best authentic Peruvian food and beverages in a fun and comfortable environment with service that is genuine, attentive, and knowledgeable. We believe in treating our guests, staff and suppliers with respect and dignity. By meeting these objectives, we will succeed in efficient and profitable operations.

Position Summary:

The Assistant General Manager (AGM) is responsible for all operational aspects of the restaurant. Working with the General Manager (G.M), they will oversee all planning, organizing, training and financial aspects of the restaurant. They will have a full working knowledge of all systems, policies, and procedures in accordance with company specifications as well as state laws and regulations. They will foster a positive and safe work environment and be responsible for the growth and development of their employees. The AGM will work in tandem with the GM to drive revenues and profits by developing, marketing and consistently providing an exceptional guest experience. To be successful in this role, the AGM will need to demonstrate strong management and leadership skills. The AGM is required to maintain the highest standards of food, service, health and safety, as well as ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Primary Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

· Create line staff schedule that meets business needs and is in line with our budget

· Oversee Weekly Beverage Inventory.

· Oversee all Beverage Recipe Builds.

· Audit New Hire Training for all new hires, tests and tastings occurred as specified. Staff needs final approval from you to be active on the floor

· Lead all Line Ups. Updated Weekly Focus every Monday and communicate with staff. Take care of any tastings and the financial audit of these

· Creating purchase orders – All beverage goods orders are ordered through you

· Ongoing control or dry goods and linen. Review linen invoices in a weekly manner and compare to standing orders

· Meet with the Marketing Department and the General Manager to chart out new marketing opportunities and implementation of any planned events or programs

· Oversee implementation of marketing plan with the help of the Restaurant Manager

· Proficient in Adobe Illustrator to make changes to the menu if need be or create any collateral necessary

· Conducting the second interview for all F.O.H positions. It needs to be documented and passed to the General Manager for a final interview

· Oversee final menu changes before printing

· Audit and Oversee Osha Compliance

· Oversee any Employee suspension that is necessary – changes in scheduling, review with General Manager

Overall Responsibilities: Duties and responsibilities include, but are not limited to, the following:

· Be an effective leader and inspirational role model for staff and management.

· Build clientele by working the room and developing strong relationships with guests and the community.

· Take responsibility for the successful operation of the business by building revenues and controlling expenses.

· Oversee guest service and ensure that the restaurant is properly staffed through effective scheduling and that employees are well trained to perform their jobs.

· Manage labor and purchases to maximize profitability.

· Ensure that policies, procedures, standards, specifications and guidelines are adhered to.

· Provide a positive and safe work environment for staff.

· Maintain the highest standards of food safety, sanitation and cleanliness.

· Ensure that all guests feel welcome and are provided responsive, friendly, and courteous service at all times.

· Continually strive to develop your managers in all areas of managerial and professional development.

· Develop employees by establishing performance expectations, providing coaching and counseling as needed and conducting performance reviews on an annual basis.

· Provide education on service, food and beverage and conduct product knowledge testing to ensure the service team is prepared to deliver knowledgeable service for our guests.

· Process payroll to ensure accurate recording of hours worked and monitor that meal breaks are effectively administered to avoid penalties. Ensure that all time edits are accompanied by employee sign-off.

· Negotiate new vendor contracts and monitor pricing to ensure we’re purchasing the highest quality products at competitive pricing in line with budgeted costs.

· Review staffing levels and overall front-of-house schedules to ensure labor budgets and targets are met

· Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, cleanliness and ambiance (sound, lighting, temperature).

· 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.

· Meet with Marketing team to chart out new marketing opportunities and implementation of any planned events or programs

· Oversee Weekly Inventories. Control costs, oversee pricing, purchase orders, and polling issues between P.O.S and Accounting software

· Evaluate current market trends and adjust product inventories accordingly

· Be knowledgeable of state employment policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures

· Ensure a safe environment for both employees and guests by participating in the Company safety committee meetings and training management and staff

· Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests

· Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.

· Conduct orientation and oversee the training of all new employees

· Responsible for capital expenditures and signing off on smaller purchases

· Responsible for budget preparation as well as analyzing weekly P&L statements.

· Maintain current knowledge of all systems including but not limited to; Toast POS, Restaurant365, MS Office, Adobe InDesign, Online Platforms and Website Management.

· Responsible for overseeing the events manager position and implementing strategies to further drive banquet and large party business to the restaurant

· Conduct Bi-Weekly Landlord Meeting and address any ongoing issues

· Oversee Financial review with ownership and regional management on a weekly basis

· Lead and conduct weekly operations meetings with your FOH and BOH staff

· Oversee all menu additions and changes

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

High school diploma or general education degree (GED); and four to six years related experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Spanish Language skills appreciated.

Math Ability:

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills:

To perform this job successfully, an individual should have knowledge of word processing software and order processing systems.

Supervisory Responsibilities:

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to toxic or caustic chemicals.

The noise level in the work environment is usually moderate to energetic.