CityWalk Assistant General Manager, Food Opertaions

NBCUniversal•Universal City, CA

6d•$80,000 - $95,000•Onsite

About The Position

The Assistant General Manager will be responsible for directing, managing and successfully opening and operating a high volume branded concept on CityWalk. The Assistant General Manager will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Requirements

Bachelor's degree in Business, Hospitality Management or a related field; or equivalent combination of education and experience.
Minimum of 5 years of management experience in high for quality chain or independent restaurant group.
Thorough knowledge of MS Excel, Word, PowerPoint and POS systems.
Ability to work rotating schedules, holidays, weekends and nights.

Nice To Haves

Proven track record and experience in the development and implementation of strong training programs and tools developed to reduce employee attrition and create internal culture of development for staff.
Excellent management skills in leading a diverse team and working under tight and fast track deadlines.
Strong P&L experience, command of budgeting and costs controls.
Excellent verbal and written communication, interpersonal, organizational and multi-tasking skills.
Ability to effectively communicate across all lines of business, and with all levels of management.
Strong organizational, planning, delegation, mentoring and coaching skills.
A strong passion for delivering the highest quality of guest service.

Responsibilities

Drive operating profit goals and sales.
Optimize profits by controlling food, beverage and labor costs.
Consistently achieve operational excellence.
Develop and retain exceptional talent.
Ensure compliance with all local, state and federal laws regarding food quality, safety, labor and employment.
Partner with Human Resources to train and develop restaurant leaders at every level.
Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor.
Communicate restaurant results to General Manger with recommendations for improvement.
Ensure high Team Member and Guest Engagement.
Promote company's mission and values.
Ensure company policy and brand standards are followed.
Optimize profits by controlling food, beverage and labor costs.
Prepare and present hourly team member reviews.
Complete all tasks assigned by General Manager on time.
Lead and support management team in training and coaching their staff for “Best in Class” service standards.
Analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor and profitability.
Exceed annual operating profit targets.