Assistant General Manager, Restaurant

Universal Orlando•Orlando, FL

18h•Onsite

About The Position

Manages the entire operation of specific venue or location within the park. Directs activities of all hourly and exempt staff within the venue. Accountable for location sales, direct operating expenses, food cost and quality, profitability, and guest satisfaction. Upholds all federal and state regulations pertaining to but not limited to Minor Law and Health Code. Also responsible for the development of Restaurant Managers within the venue.

Requirements

High School degree or GED required.
Minimum of 5-7 years supervisory experience in the Food & Beverage industry required; or equivalent combination of education and experience.
Certified Professional Food Managers certification.
Responsible Vendor certification.

Nice To Haves

Bachelor’s degree in Hospitality or Food & Beverage industry preferred.

Responsibilities

Manage Restaurant Manager’s in all aspects of the business.
Manage the entire venue’s labor budget to ensure the day-to-day operations ran by the Restaurant Manager’s stay consistent with staffing forecasts.
Keep consistent track of the venues labor hours and costs to match with what is allotted.
Communicate to all management any changes to business forecasts that are received from the General Manager.
Accountable for all facets of service, production, quality, and controls in the venue.
Ensures policies and procedures of the Food & Beverage department are followed.
Accountable for all sales and operating transactions in compliance with procedures.
Accountable for hiring, coaching, performance appraisals, training, and development of both Team Members and exempt Direct Reports at the venue.
Verify all required forms and paperwork involved in these areas is properly completed.
Participate in Global Action Committees to further enhance Team Member development and the Team Member experience.
Act as the opening or closing manager on duty.
Plan for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
Remain in strict accordance with the Department of Health and Beverage Laws.
Ensure adequate stock of supplies and also consistently maintain venue inventory.
Assist the Restaurant Manager’s in managing the food, beverage, and non-labor costs.
Step in when necessary to verify these costs are properly tracked and in accordance with the business plan.
Oversee large scale projects in partnership with the General Manager, including menu engineering, significant location repairs and structure changes, cash handling and policy changes, and special event execution.
Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities.
Perform other duties as assigned.