Assistant General Manager
Company: Poached
Location: Buda
Posted on: May 6, 2024
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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, Pflugerville , Assistant General Manager, Executive , Buda, Texas
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