Assistant General Manager

Company: Poached
Location: Buda
Posted on: May 6, 2024

Job Description:

EDUCATIONAL REQUIREMENTS: High School GraduatePrefer 4-5 years' experience in restaurant management, with some full service table wait experience and bartending experienceAbility to develop constructive working and interpersonal relationships with colleagues and customersProblem solving and decision making skillsService orientation and excellent organizational skillsHands on experience with cash register and any ordering information systemActive listening and effective communication competenciesGood physical conditionFood safety training will be considered an assetKnowledge of computers (MS Word, Excel, POS systems, HotSchedules, etc)Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reportsMust possess a valid driver's licenseMust be eligible to work in the United StatesMust agree to background check and have the ability to pass a drug testRestaurant management: 3 years (Required)ResponsibilitiesResponsibilities include supervision of wait, bus and host staff, with some oversight on kitchen staff; scheduling work shifts of all staff positions; hiring of staff positions, progressive disciplinary action and recommendations for termination when necessaryOther duties include physical inventory taking and control of inventory; daily close out of point of sale system; close out and verification of cash from wait staff; assist with expediting of food during rush hours only when an expo person is not available; sanitation of restaurant in compliance with health department regulations; training of wait, bus and host staffs; assisting with development of sales program and other duties as assignedADDITIONAL WORK EXPECTATIONS:Perform six-month evaluations on Floor ManagersEnsure that Floor Managers are scheduling and performing quarterly evaluations on all wait staffEnsure that Floor Managers are maintaining proper personnel records on all adverse evaluation or "write ups"Review POS system daily reports and check for comps and voidsMake sure receipts showing explanation are attached to daily reportFollow through with wait staff documentation on excessive comps, voids and mistakesAlso, follow up on wait staff with very few of the aboveEstablish wait staff sales incentive program, including sales contestsMaintain file on contests with supporting reports from POS systemThese files will help in reviewing what is working and will be reviewed by managementEnsure that all shifts are checking temperatures on a regular basisMake sure that all Floor Managers have access to a thermometerProvide Floor Managers with Health Department regulations for training purposesInform floor managers to check tips being reported by wait staff upon daily close out to report at minimum six percentInform them that by law, they are required to report all of their tips earnedPOS system should be set so that a manager code is required for clocking out employeesThe wait staff declares the cash tips upon clocking outKeeps track of all shifts to reduce overtime down to zeroEmployees must have advance permission to work overtimeMaintains awareness of restaurant activity and reduces staff in all areas to minimum requirements on a daily basisEnsures that physical inventories are conducted by management onlyCooks, kitchen supervisors or bartenders should take inventories only in emergency situationsConducts physical inventories before employees are allowed into the restaurantEnsures that back door is locked at all times unless accepting deliveries or allowing employees to take out trashAt those times, a manager must remain in the vicinity of the doorManager should walk through restaurant through the day, but especially in the mornings and at closing to make sure proper cleaning procedures are followedMaintains food costs within targeted percentages by requiring all managers to control food serving portions, keeping all storage areas locked unless present to pull out inventory, using proper check in procedures including weighing, inspection and review of products delivered and requiring employees to pay at discount for all food and drinks consumed while on the jobControls liquor inventory through daily key item inventories and by requiring bartenders to keep all empty bottles until the morning when the manager records the number of empty bottles with the inventoryLooks for bartenders that may want to sell drinks without ringing up the saleReviews spills for excessivenessEnsures that daily reports are completed daily and investigates all cash shortagesConsistent shortages by a manager will result in disciplinary action up to and including terminationSends all daily reports and invoices to corporate office on a daily basisDeposits all daily sales receipts on a daily basis except when banks are closedOversee and manage all areas of the restaurant and make final decisions on matters of importance to guest serviceAdhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costsResponsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and proceduresFood safety and planningEnforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areasEnsure compliance with operational standards, company policies, federal/state/local laws, and ordinancesResponsible for ensuring consistent high quality of food preparation and serviceMaintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standardsEstimate food and beverage costsWork with Corporate office staff for efficient provisioning and purchasing of suppliesSupervise portion control and quantities of preparation to minimize wasteEstimate food needs, place orders with distributors, and schedule the delivery of fresh food and suppliesMust be ServSafe & TABC certifiedWill uphold all ServSafe guidelinesEnsure positive guest service in all areasRespond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guestsEnsure that proper security procedures are in place to protect employees, guests and company assetsEnsure a safe working and guest environment to reduce the risk of injury and accidentsCompletes accident reports promptly in the event that a guest or employee is injuredManage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanlinessInvestigate and resolve complaints concerning food quality and serviceProvide direction to employees regarding operational and procedural issuesDirect hiring, supervision, development and, when necessary, termination of employeesConduct orientation, explain the Baby Acapulco Philosophy, and oversee the training of new employeesDevelop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviewsMaintain an accurate and up-to-date plan of restaurant staffing needsPrepare schedules and ensure that the restaurant is staffed for all shiftsProvide strong presence in local community and high level of community involvement by restaurant and personnel8 hour shiftBenefitsBENEFITS: Partial employer paid health insurance coverage on employee only; employer paid disability insurance coverage on managers only; life insurance coverage; vacation pay; bonus incentives; meals provided while on the jobDental insuranceEmployee discountFlexible schedulePaid time offVision insurance

Keywords: Poached, Temple , Assistant General Manager, Executive , Buda, Texas