Assistant General Manager 1

Costa Vida•Gilbert, AZ

22h

About The Position

At Costa Vida, the Assistant General Manager 1 is responsible for the performance of all activities within the assigned restaurant and for maintaining consistency while supporting the restaurant’s business plan. The role requires becoming a subject matter expert in every aspect of the restaurant, delegating appropriate tasks to Assistant General Manager 2s, and regularly seeking counsel and guidance from the Operator. The position may require working up to 50 hours per week, depending on scheduling needs. The Assistant General Manager 1 leads guest experience, food quality and safety, team staffing and development, and effective business management. The role includes recruiting and hiring, training and coaching employees, managing inventory and product orders, upholding company and food-safety standards, and developing and executing plans to achieve financial and operational objectives. The position reports to the Operator and manages all store positions.

Requirements

High school diploma, GED, or equivalent.
At least 6 to 12 months of restaurant experience.
Functioning knowledge of computers, including common email systems, Microsoft Word, and Microsoft Excel.
Ability to develop others and use basic computer and software systems.
Ability to apply logical or scientific reasoning to define problems, collect data, establish facts, and draw conclusions; interpret technical instructions and manage multiple variables.
Ability to perform basic business mathematics, including calculating discounts, interest, profit and loss, markup, selling price, ratios, proportions, percentages, and simple algebra.
Ability to read varied materials and prepare written communications using proper punctuation, spelling, and grammar; communicate clearly and accurately.

Nice To Haves

College degree.
Bilingual skills.

Responsibilities

Take responsibility for providing an excellent guest experience, resolving guest issues fairly and promptly, and following up with team members on guest feedback.
Create a welcoming, high-energy, clean, safe, and organized restaurant environment where guests are treated with dignity and professionalism.
Train and coach team members to deliver strong guest service and consistent food and product quality.
Uphold food standards, quality, and safety, including completing flow charts twice during the operating day and maintaining the Quality Assurance Program and HACCP program.
Serve as the restaurant’s Food Safety Manager and ensure food is prepared, stored, portioned, and presented according to company standards and recipes.
Manage inventory of prepared and unprepared products; forecast usage and plan ordering and preparation based on events and sales trends.
Order and receive products according to company standards, using only approved vendors and products.
Recruit, interview, hire, orient, train, develop, evaluate, and retain team members; conduct weekly interviews and regular one-to-one meetings and stay interviews.
Provide ongoing feedback, coaching, and follow-up; prepare qualified team members for advancement and seek opportunities for personal development.
Develop and execute a business plan covering financial performance, P&L management, budgeting, productivity, scheduling, labor planning, local networking, and marketing.
Analyze restaurant performance, identify deviations from goals, and initiate corrective actions.
Use available systems, procedures, and technology to achieve business objectives; identify staffing needs and support company-wide and local marketing programs.
Lead by example and demonstrate effective time management, planning, organization, communication, delegation, and follow-up.
Perform related duties as assigned.