Assistant General Manager 1

Costa Vida•Midvale, UT

6d•Onsite

About The Position

The Assistant General Manager 1 at Costa Vida is responsible for the performance of all activities within their assigned restaurant. They must maintain consistency, support the restaurant's business plan, and become a subject matter expert in all aspects of the restaurant. This role involves learning to delegate tasks to Assistant General Managers 2 and seeking guidance from the Operator. The Assistant General Manager 1 is expected to work up to 50 hours a week, depending on schedule needs. The mission is to serve amazing, one person, one meal, one experience at a time, by being faithful stewards and helping others have a positive impact.

Requirements

Minimum of 6 to 12 months of restaurant experience.
High School Diploma, GED, or equivalent.
Functioning knowledge of computers including common email systems, Microsoft Word, Microsoft Excel, etc.
Ability to apply logical or scientific thinking to define problems, collect data, establish facts, and draw conclusions.
Ability to interpret a variety of technical instructions and deal with multiple variables.
Ability to compute discount, interest, profit, and loss; commission markup and selling price; and ratio, proportion, and percentage.
Ability to perform very simple algebra.
Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias.
Ability to prepare memos, reports, and essays using proper punctuation, spelling, and grammar.
Ability to communicate distinctly with appropriate pauses and emphasis, correct pronunciation, and variation in word order using present, perfect, and future tenses.
Reaching: Extending hand(s) and arm(s) in any direction.
Standing: For extended time periods.
Grasping: Using fingers and palm on an object.
Repetitive Motions: Movements frequently and regularly required using the wrists, hands and/or fingers.
Finger dexterity: Using primarily just the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.
Talking: Especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly.
Average Hearing: Able to hear average or normal conversations and receive ordinary information.
Average Visual Abilities: Average, ordinary visual acuity necessary to prepare or inspect documents or products or operate machinery.
Physical Strength: Medium Work. Exerting up to 50 lbs. occasionally, and/or up to 20 lbs. frequently, and/or 10 lbs. constantly.

Nice To Haves

College degree preferred.
Bi-lingual skills a plus.

Responsibilities

Assumes responsibility for providing the ultimate guest experience, focusing on guest wants and needs to ensure repeat visits and increased sales.
Provides a happy, high-energy, clean, and safe environment for guests.
Ensures all guests are treated with dignity, respect, and professionalism, and handles guest issues fairly and in a timely fashion.
Follows up with Team Members regarding guest feedback, providing training and coaching.
Trains employees with a high guest satisfaction mentality, emphasizing great service and product.
Builds relationships with guests through methods like table touching and identifying repeat visitors.
Assumes responsibility for food standards, quality, safety, and awareness, ensuring adherence to company standards and the Quality Assurance Program.
Serves as the "Food Safety Manager," maintaining the HAACP program and executing established standards.
Ensures recipes are adhered to, taste profiles are accurate, and product is discarded if it does not meet standards.
Responsible for inventory of prepared and non-prepared product, planning for ordering and preparation based on usage, sales trends, and historical data.
Responsible for ordering and receiving of product, following standards and ensuring only approved vendors and products are used.
Ensures portioning guidelines are adhered to for all recipes and that prepared recipes meet taste and appearance standards.
Assumes responsibility for the training and development of the restaurant team, actively recruiting and hiring high-quality, service-focused Team Members.
Provides an inclusive environment where all Team Members are treated fairly and respected, fostering an atmosphere where Team Members want to be, grow, and learn.
Ensures all Team Members are trained, motivated, and empowered to meet and exceed Costa Vida standards, providing feedback and coaching.
Prepares qualified Team Members for advancement and seeks development opportunities for personal improvement.
Conducts professional evaluations of Team Members and provides clarity on opportunities and challenges, offering support for success.
Provides effective training and follow-up for new items, products, programs, and/or changes.
Focuses on Team Member retention through regular evaluation of turnover reports, conducting 1:1 meetings, and stay interviews.
Assumes responsibility for effective business management, including P&L management, budgeting, productivity, scheduling, labor planning, local networking, and marketing.
Analyzes restaurant performance and initiates corrective actions when deviations occur.
Effectively utilizes available systems, procedures, and technology to meet or exceed goals.
Identifies staffing needs and acts accordingly.
Supports company-wide marketing programs and evaluates local restaurant marketing opportunities.
Demonstrates effective time management, planning, organizational skills, creates a team atmosphere, communication, and delegation with follow-up.
Maintains a positive and professional demeanor in all interactions.
Assumes responsibility for related duties as required or assigned.