Assistant General Manager

Alvarado Restaurant Nation•Fruita, CO

40d•$14 - $21

About The Position

The Assistant Restaurant Leader assists the Restaurant Leader by providing management coverage during operating hours and directly supervising operations at an individual restaurant. The role supports fast, accurate service, positive guest relations, consistent product quality, financial performance, team development, and adherence to company standards. It supervises Team Members and Shift Leaders and reports to the Restaurant Leader. The position is non-exempt and pays $14.42–$21.04 per hour. The listed benefits include eligibility for a monthly performance-based bonus, medical insurance beginning the first of the month after 60 days, a 401(k) plan after one year, vacation, and sick leave granted under state requirements.

Requirements

High school diploma or GED.
Supervisory experience in a food service or retail environment.
Demonstrated ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
Self-starter who is process- and solutions-focused.
Enthusiastic and a strong driver of the company’s Mission and Core Values.
Action-oriented.
Independent problem solver.

Nice To Haves

One or more years of supervisory experience, preferably in food service or retail, with profit-and-loss accountability, schedule writing, and team member development.

Responsibilities

Maintain fast, accurate service, positive guest relations, and products consistent with company quality standards.
Resolve most on-site customer complaints.
Conduct periodic food safety audits.
Provide ongoing coaching and feedback to crew on customer service, product quality, and speed of service.
Continually analyze sales, labor, inventory, and controllable costs, and take corrective action to meet or exceed margin and sales-growth targets.
Manage day-to-day cash procedures, including bank deposits, making change, opening and closing the safe, and audits of the DCS.
Maintain primary accountability for timekeeping and payroll procedures.
Ensure facilities and equipment are maintained to company standards on a day-to-day basis.
Monitor inventory, food preparation, and order fulfillment daily to ensure adherence to company standards.
Monitor speed-of-service performance and resolve bottlenecks to achieve goals.
Manage weekly and daily inventory, food and supply deliveries, restaurant opening and closing, and daily adjustments to shift staffing and crew deployment.
Serve as the principal trainer for new crew members, with primary responsibility for STP program delivery and documentation and for instructing cashiers in sales-building techniques.
Conduct formal crew performance appraisals and determine merit awards, subject to Restaurant General Manager approval.