Assistant General Manager 2

Costa Vida•Sandy, UT

6d•Onsite

About The Position

An Assistant General Manager 2 is responsible and held accountable for supporting the Store Operator in the performance of all activities within the restaurant they are assigned to manage. Assistant Manager 2 is expected to maintain a high level of food quality, customer service, and sanitation. This is a hands-on role that requires strong organizational skills and the ability to work in a fast-paced environment.

Requirements

High school diploma or Equivalent.
Food Handler permit.
ServSafe Certification
Valid Driver's License.
Proven experience as a supervisor, preferably in a fast-paced kitchen environment.
Strong knowledge of food preparation techniques and safety standards.
Ability to follow recipes and instructions accurately.
Excellent time management skills and the ability to multitask in a busy kitchen.
Strong communication skills and a team-oriented attitude.
Minimum of 2 years of experience in a similar role
Ability to stand for long periods and lift heavy items (up to 50 lbs)
Finger dexterity: Using primarily just the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.
Talking: Especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly.
Hearing: Have adequate hearing to respond to alarms, signals, and other sounds.
Vision: Good eyesight is crucial. Sharp near vision to read menus, orders, tickets, and small print on labels or inventory items. Peripheral vision to monitor surroundings, ensuring awareness of customers, coworkers, and potential hazards.
Physical Strength: Ability to stand for long periods and lift heavy items (up to 50 lbs).May need to lift or maneuver equipment, packages, or tools.
Coordination: Hand-eye coordination to accurately handle food, drinks, utensils, and equipment, ensuring precision in tasks like plating, pouring, or cutting. Motor coordination to balance multiple tasks, such as maneuvering in tight spaces.
Stamina: Long hours of standing work can require physical endurance and the ability to maintain focus.
Mobility: Ability to stand and walk for extended periods Frequent bending, stooping, and reaching to access items on shelves, counters, and storage areas.
Environment: Capable of working in a hot, fast-paced kitchen environment.
Capable of driving.
Ability to load and unload merchandise.
Reasoning Ability: Ability to deal with a variety of variables under only limited standardization. Able to interpret various instructions.
Mental Alertness: Maintaining alertness and quick reflexes is crucial for safe driving.
Mathematics Ability: Ability to perform basic math skills.
Language Ability: Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias. Ability to prepare memos and reports using proper punctuation, spelling, and grammar.?? Ability to communicate distinctly with appropriate pauses and emphasis; correct pronunciation (or sign equivalent); and variation in word order using present, perfect, and future tenses.

Responsibilities

Assumes responsibility for providing the ultimate guest experience. All actions and decisions are completely focused on and driven by the Guests' wants and needs.
Provides a happy, high-energy environment, where Guests are excited to return.
Provides a clean, safe environment in which Guests feel comfortable to dine.
Ensures all Guests are treated with dignity, respect and professionalism.
Is aware of any Guest issues and sees that they are handled in a fair and timely fashion.
Follows up with Team Members regarding Guest feedback, providing training and coaching in any areas below standards.
Trains employees with a high Guest satisfaction mentality, providing great service and product.
Builds relationships with Guests, leading to repeat visits and therefore increased sales. Methods include table touching, identifying repeat visitors then acting accordingly and extra efforts for kids.
Assumes responsibility to oversee the restaurant when the Store Operator is not present.
Maintains the Quality Assurance Program and sees that standards are actively upheld within the restaurant.
Coaches, trains and acts on areas that present an opportunity for improvement
Ensures that the restaurant is neat, clean, safe and organized.
Ensures that food is kept within proper temperature guidelines.
Assist the GM by maintaining good knowledge of HAACP program and executing by the Costa Vida standards.
Ensures that safety standards are followed while cooking or preparing food within the restaurant.
Follows, and sees that portioning guidelines are adhered to for master recipes and menu build recipes alike.
Ensures that all prepared recipes meet not only taste standards, but appearance standards as well.
Leads by providing the proper example for Team Members to follow.
Identifies staffing needs (including day-to-day and special circumstances) and acts accordingly.
Supports company-wide marketing programs and evaluates local restaurant marketing opportunities.
Is keen on the restaurant's customer demographics, in addition to competitor activities.
Monitors procedures to ensure the safety and security of all Team Members, Guests, company materials and assets, such as but not limited to the building and all of its components, cash, food, equipment and supplies.
Adheres to general applicable laws, rules and regulations.
Assist in managing inventory, ordering, invoicing and product tracking.
Assumes responsibility for training and development under the direction of the Store Operator.
Provides an environment where all Team Members are treated fairly and respected, so as to successfully operate, in addition to creating an atmosphere where Team Members want to be, grow and learn.
Orientation, training and development provided to company standards.
Ensures that all Team Members are trained, motivated and empowered to meet and exceed Costa Vida standards.
Provides feedback and coaching to strengthen skill set and execution.
Seeks development and growth opportunities for personal improvement.
Makes effective decisions regarding Team Members' performance.
Holding Team Members accountable for their actions.
Confronts poor and/or exceptional performance accordingly.
Assumes responsibility for related duties as required or assigned.