Assistant General Manager Bilingual

Ramirez Hospitality Group•Parker , CO

23d•$65,000 - $75,000•Onsite

About The Position

Responsible with the General Manager for the smooth, short, and long-term operations of all business operations relating to the respective restaurant location. This role requires passion and pride in all tasks, a positive attitude, and strong teamwork. The Assistant General Manager is expected to continuously improve and never be satisfied. They will manage, train, and assure quality, service, cleanliness, and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing procedures, and managing direct reports and all other staff. The role involves cross-functional collaboration with timely and hospitable communication with all staff members in both the back of the house and front of the house.

Requirements

Prior restaurant Management experience in 1-3 years preferred.
Ability to work on feet 8-10 hours standing, in good physical condition.
Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to a job offer.
Degree is preferable and or food service and hospitality industry certifications.
Office 365 proficient with skills in Excel, Office, and PowerPoint.
Point of Sales System experience, preferably with Toast.

Responsibilities

Ensure the cleanliness of the operation and all staff in all areas, understanding and committing to cleaning standards.
Maintain the appearance of the operation daily, meeting and exceeding standards for cleanliness, neatness, and maintenance.
Assure daily and monthly cleaning cycles are managed by all managers and support staff.
Oversee staff appearance, including personal appearance and uniforms.
Ensure adherence to Health Department, Fire Department, and Safety Standards.
Demonstrate food and beverage knowledge, and an understanding of operational systems and timing.
Provide a clear vision of the company mission to restaurant and team members.
Provide leadership, support, direction, and training to key Managers and team leaders.
Coordinate with the General Manager and Kitchen Manager-Chef in all areas of kitchen operations, including operating/cooking standards, proper staffing, and training.
Manage and administer tip and tip-out processes per corporate guidelines.
Ensure effective cooperation between FOH and BOH.
Lead by example on the floor, being visible during peak service times and participating in pre-shift meetings.
Conduct ongoing reviews of guest satisfaction and address guest feedback promptly.
Interact with restaurant guests daily and follow up on all guest comments from internal comment cards and social media.
Coordinate human resource functions, including ensuring company policies are current and maintained.
Coordinate with HR Management and General Manager on hiring, training, scheduling, support, discipline, and termination of staff.
Conduct staff evaluations for all BOH and FOH staff in conjunction with the General Manager.
Ensure all personnel matters and documentation are professionally handled and coordinated with the General Manager and HR Manager, complying with governmental authorities.
Assist the GM in organizing management meetings, identifying and fixing issues, and establishing measurable goals.
Participate in weekly company meetings, discussing performance against goals, current and planned goals, HR issues, customer issues, marketing plans, and FOH/BOH coordination.
Provide immediate input to the Management or Ownership team regarding any business matter that endangers the business reputation, physical, or financial standing.
Ensure accounting, financial, and reporting functions are current, accurate, and approved.
Support budgets and maintain/meet budgeted goals.
Continuously monitor and control departmental expenditures to ensure budgets are met.
Provide top leadership for all business operations, including restaurant operations, marketing, sanitation, training, human resources, and personnel development.
Communicate and coordinate with the individual management and leadership team on a daily basis.
Fill in temporarily on active shifts when the restaurant is missing key management.
Perform any other duties as requested by the General Manager or Ownership team.