Assistant General Manager-Pizza, Deli, and Bakery focus

320 Market Cafe•Swarthmore, PA

11h

About The Position

The Assistant General Manager is responsible for managing the daily operations and procedures of the store, with a core objective to ensure that all guests are satisfied with their shopping and dining experience, both in quality and presentation. The AGM is responsible for providing direction and development to our employees, in adherence with the General Manager. In addition, the AGM has particular focus overseeing the pizza, deli, and catering arms of the business. They assist in the handling, organization, and inventory of merchandise and supplies to optimize profits and ensure the guest needs are met. The AGM reports to the General Manager and the Kitchen Manager.

Requirements

College degree is preferred.
Bachelor of Science degree in hotel/restaurant management is desirable.
A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Word, MS Excel, basic menu template and scheduling construction).
Proficient in the following dimensions of restaurant functions: food presentation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must be RAMP certified.
Must possess a valid driver's license.
Must be eligible to work in the United States.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to determine applicability of experience and qualifications of job applicants.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must possess good communication skills for dealing with diverse staff and management team.

Responsibilities

Oversee and manage all areas of the business and make business critical decisions on matters of importance to guest service and catering service.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all personnel related administrative duties are completed accurately, on time.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of Front of House (including equipment) and dining areas.
Responsible for ensuring consistent high quality of food service and customer interaction and relations.
Ensure positive guest service in all areas.
Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards within the Front of House.
Manage daily employee shifts which include: daily decision making, tasking out the workload, and making appropriate cuts to staff overflow when deemed appropriate with specific ownership of the pizza and deli departments.
Focus on production, prep and consistency in these departments is fundamental to the role.
Track and maintain all aspects of catering orders, including menu pricing, quantities, materials, delivery schedules, financial information and customer relations.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Completes accident reports and procedurals promptly in the event that a guest or employee is injured.
Provide direction to employees regarding their roles in the Front of House and Back of the House.
Investigate and resolve complaints concerning food quality and service.
Support in interviewing hourly pizza and deli employees.
Direct hiring, supervision, development and, when necessary, termination of employees. All final hires and terminations must be discussed with the GM or Directors.
Conduct orientation, explain company culture, and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Conduct routine meetings with staff, regarding daily operations and training development and clarification.
Stay active in the maintenance of all menu related items, including online templates and websites.
Maintain an accurate and up-to-date plan for staffing needs.
Prepare schedules in support of the GM and ensure that the business is staffed for all shifts, based on business necessity and labor cost guidelines.
Keeps GM and Chef Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Trains and supervises an assistant employee that can maintain the company standards and AGM accountability requirements when the AGM is not present.
Maintaining high levels of customer service and satisfaction in the Front of House.
Maintaining Labor Cost and Food Cost guidelines in accordance with the GM and Chef Manager.
Maintains and enforces R.A.M.P. compliances and PLCB mandates throughout the Front of House.
Optimizing profits and mitigating losses in times of ordinary and extraordinary circumstances.
Completes job responsibilities, performance objectives and assigned duties in a timely and effective manner.
Performs other duties and responsibilities as required or assigned.