Assistant General Manager

WORK TO BE PERFORMED:   

STRIVES FOR OPERATIONAL EXCELLENCE

In the absence of the General Manager, manages, supervises and coaches restaurant staff to ensure successful customer satisfaction and service and achievement of maximum profit. Responsibilities include:

• Manages full shift responsibilities. Manages all areas of operations, marketing and human resources while ensuring CFG standards of quality and service.  Builds sales and control costs on every shift.


• Manages shifts which include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Manages staffing throughout shift including deciding when employees can check out for the day.  Provides employees with positive and negative feedback and takes appropriate action.  Performs line checks throughout shift.  Adheres to all Company standards, procedures and policies.


• Provides direction to employees regarding operational and procedural issues.


• Ensures food and beverage quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food and beverage products. Performs line checks as necessary.


• Prepares for new menu implementations. Trains employees on new menu implementations.  Ensures recipe adherence and check ticket times.


• Performs checkouts of all FOH staff ensuring that all tickets are accounted for, all comps have been signed, and the proper amount of cash and all credit card vouchers are obtained from employees and that the minimum amount of tips have been declared.


• Ensures all cleanliness standards are adhered to for HOH, FOH and exterior of the facility.


• Ensures that all meal breaks are provided when required.


• Develops HOH employees through training, shift meetings, and in–store trainers. Enforces uniform standards.  Provides feedback and follow-up.


• Oversees FOH staffing, ensuring that adequate staffing is maintained and that overtime is minimized. Ensures sales forecasting and schedules reflect desired productivity and match daily labor controls.


• Interviews all hourly employees. Manages and schedules departments as required.  Ensures proper staffing levels for departments and shifts.  Ensures ongoing development of staff.  Implements manpower plan for hourly staffing.


• Ensures that proper cash handling procedures are followed. Balances cash on hand with End of Day report, if closing manager.  Prepares cash drawers and performs cash drop at end of AM shift.  Disburses petty cash as required.


• Prepares reports at end of shift.


• Prepares daily food production and par as necessary. Orders food and liquor items as required.


• Checks in liquor, wine and beer ensuring company is billed for proper amount. Writes a check for liquor, wine and beer to vendors where required by state law required.


• Identifies operational opportunities; creates and implements plans to address opportunities (i.e. R&M, marketing, staffing, retention, and training). Creates and executes plan for department sales, profit and people development.


• Approves all food or beverage comps or promos.


• Develop employees for In-Store Training and NSO Training positions.


• Ensures safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a guest or employee is injured.


• Ensures that proper security procedures are in place to protect employees, guests and company assets, including security of beer walk-in, liquor room and freezer. Pulls items from these areas as required throughout shift.  

ADDITIONAL DUTIES

Performs other duties and responsibilities, as required or requested.

ABILITY TO:

• Maintain composure when dealing with staff and occasionally under conditions of urgency and/or pressure situations in a fast-paced environment.


• Coordinate multiple tasks while maintaining required standards of operation in daily restaurant activities.


• Determine applicability of experience and qualifications of job applicants.


• Draw on Operations experience and knowledge of California Fish Grill procedures to recommend appropriate solutions to restaurant problems.


• Adhere to company standards and service levels increases sales and minimizes costs.


• Oversee restaurant with annual sales of $2.0 - $5+ million.


• Properly handle guest complaints to increase future sales.


• Ensure safe work and guest environment to reduce risk management cost.


• Establish and maintain effective working relationships with Restaurant owner and/or Corporate Management, employees, other agencies and customers.


• Follow written and verbal instructions from Corporate Headquarters.


• Communicate effectively verbally and in writing and interact extensively with the public and all levels of employees both within and outside of the organization.

Supervise and direct the activity of 1) 20-30 employees each shift; 2-5 in-store trainers per shift.