Assistant General Manager

GOTTS PARTNERS LP•Santa Monica, CA

1d•$65,575 - $91,425•Onsite

About The Position

The Assistant General Manager is responsible for supporting the General Manager in ensuring consistently exceptional guest and team member experiences, the presentation of incredible food, strong financial results, and operational excellence. ESSENTIAL FUNCTIONS Collaborate with General Manager to execute ownership directed business concepts and strategies. Take personal responsibility and ownership of all aspects of the restaurant. PEOPLE Demonstrate Gott’s culture through all actions. Oversee the implementation Gott’s Hospitality Standards to ensure that guests and the guest experience is always at the forefront of for every action taken. Evaluate service levels and standards using guest and team member feedback; develop plans for continuous improvement. Build a strong, aligned, well-trained, loyal team that understands and consistently delivers Gott’s Hospitality, Food and Operational performance standards. Ensure that team members are set up for success through continual training, feedback, recognition and discipline where appropriate. Develop Hourly Managers through role modeling and providing leadership, coaching and delegating responsibilities that expand their skills and abilities. Oversee and ensure successful fulfillment of all employment activities including recruiting, selecting, hiring, onboarding, training, scheduling, coaching, disciplining and managing performance in a responsible and effective manner. Act as General Manager when absent. FOOD Ensure that Gott’s Food Standards are maintained to ensure high food quality, consistent preparation and presentation. Facilitate quality control procedures to evaluate food quality; use feedback for constant improvement. Oversee food safety and sanitation through enforcement of hygiene and use of food safety best practices, and proper sanitation of food surfaces, dishes, equipment, storage and production facility area. FINANCIAL Meet restaurant financial objectives by utilizing Profit and Loss information to take corrective actions regarding controllable expenses. Manage cost of goods sold (COGS) through implementation of proper inventory tracking systems, continual oversight, checks and balances. Manage labor to ensure proper staffing levels to fulfill operational and training needs. Facilitate local store marketing initiatives. OPERATIONAL Ensure that Gott’s Operational Standards, as well as company policies and procedures are followed. Facilitate facility maintenance and preventative repair plan to ensure physical plant and equipment are always function properly, are in good repair, and safe. Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Facilitate systems to ensure the security of restaurant premises, food and beverage, and over valuables related to business operations.

Requirements

2-3 years hourly and/or assistant restaurant management experience
Passion for upholding exceptional guest service and food standards
Ability to use experience and sound judgment to plan and accomplish goals
Professional communication and supervisory skills
Ability to build strong, loyal, motivated, well-trained teams
Role model a strong sense of integrity, doing the job right every time
Use technical resources including but not limited to MS Office, Toast, Ctuit
Manage profitability through understanding of P&L and related financials
Proficient in English
Variable work days/hours including day/night shifts and weekends, depending upon business needs.
Restaurant environment, walking, standing, stooping, bending
Lifting up to 50 pounds
Safe Food Handling – Manager Level

Nice To Haves

fluency in Spanish desirable

Responsibilities

Collaborate with General Manager to execute ownership directed business concepts and strategies.
Take personal responsibility and ownership of all aspects of the restaurant.
Demonstrate Gott’s culture through all actions.
Oversee the implementation Gott’s Hospitality Standards
Evaluate service levels and standards using guest and team member feedback; develop plans for continuous improvement.
Build a strong, aligned, well-trained, loyal team
Ensure that team members are set up for success through continual training, feedback, recognition and discipline where appropriate.
Develop Hourly Managers through role modeling and providing leadership, coaching and delegating responsibilities that expand their skills and abilities.
Oversee and ensure successful fulfillment of all employment activities including recruiting, selecting, hiring, onboarding, training, scheduling, coaching, disciplining and managing performance in a responsible and effective manner.
Act as General Manager when absent.
Ensure that Gott’s Food Standards are maintained
Facilitate quality control procedures to evaluate food quality; use feedback for constant improvement.
Oversee food safety and sanitation through enforcement of hygiene and use of food safety best practices, and proper sanitation of food surfaces, dishes, equipment, storage and production facility area.
Meet restaurant financial objectives by utilizing Profit and Loss information to take corrective actions regarding controllable expenses.
Manage cost of goods sold (COGS) through implementation of proper inventory tracking systems, continual oversight, checks and balances.
Manage labor to ensure proper staffing levels to fulfill operational and training needs.
Facilitate local store marketing initiatives.
Ensure that Gott’s Operational Standards, as well as company policies and procedures are followed.
Facilitate facility maintenance and preventative repair plan to ensure physical plant and equipment are always function properly, are in good repair, and safe.
Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Facilitate systems to ensure the security of restaurant premises, food and beverage, and over valuables related to business operations.