Assistant General Manager

Illegal Petes•Boulder, CO

20d•Onsite

About The Position

The Assistant General Manager (AGM) works closely with the General Manager (GM) and kitchen staff to ensure operational excellence throughout the business. The AGM is responsible for running the front of house and bar operations to deliver flawless execution for customers and crew. This includes working in the kitchen on prep, grill, and dishwashing to serve the high-quality food the company is known for. Illegal Pete's aims to be a fun and welcoming place for people to enjoy high-quality food and drinks, going beyond just serving delicious meals to being a part of the community and giving back.

Requirements

High School Diploma or equivalency.
Minimum of one year of management and/or leadership experience.
Ability to listen effectively and give/take direction.
Ability to work well under the pressure of meeting tight deadlines in a timely manner.
Comfortable with computers and expected managerial functions.
Good communication, organizational, and time-management skills.
Ability to recognize problems and problem-solve.
Ability to speak, read, follow, write, and comprehend instructions, correspondence, and policy documents.
Ability to work effectively in a diverse workforce.
Ability to set goals and convert plans into action.
Must safely operate commercial equipment.
Position may require walking, bending, twisting, reaching, stooping, kneeling, crouching, pushing, pulling, or moving objects up to 50 pounds.
Must be able to work a flexible schedule.
Must have a reliable vehicle, valid driver's license, clean driving record, and up-to-date auto insurance.

Nice To Haves

Experience in fast-casual food service.
Experience with bar operations and mixology.
Knowledge of inventory management and cost control.
Experience in team development and training.

Responsibilities

Oversee all bar and shift responsibilities, including opening or closing procedures.
Plan shifts effectively and have contingency plans (Plan B).
Ensure shift readiness and manage 3rd party audits.
Manage daily team deployment and routines.
Create and manage the bar prep schedule, including prepping and pulling ingredients.
Taste food for quality and flavor at least twice per shift.
Ensure flawless bar recipe execution, timing, quality, and freshness of drinks.
Manage timing and throughput for bar and kitchen operations.
Ensure safety and security for food and team members in both restaurant and bar areas.
Prepare the next shift for both restaurant and bar operations.
Maintain cleanliness and sanitization standards for restaurant and bar areas.
Ensure safety and security through clean and organized work environments.
Execute roll-outs and adhere to IT practices and procedures.
Manage kitchen operations including food ordering, waste and yields, par levels, and variances.
Oversee proper receiving, organization, and rotation of kitchen inventory.
Maintain inventory accountability and manage food costs daily and at the end of the period.
Ensure flawless food recipe execution, timing, quality, and freshness of food.
Address guest comments and mystery shop results.
Participate in hiring, interviewing, hiring, and onboarding new team members.
Manage team forecasting, ongoing development, and business forecasting.
Conduct initial training, cross-training, and new position training.
Oversee team member development, practices, and follow-up.
Conduct evaluations and provide communication through one-on-one meetings.
Manage terminations.
Develop and implement the team's plan and daily development.
Facilitate daily communication and shift hand-off success.
Conduct restaurant team meetings.
Perform on-stage management and coaching.
Create energy and a great vibe, fostering a positive atmosphere.
Train and mentor Shift Supervisors (S1).
Constantly teach, train, and coach the team.
Manage sales across all areas, including sales forecasting, projections, and budgets.
Ensure correct order taking and manage guest feedback.
Oversee restaurant and bar promotions.
Manage banking practices, including safe and drawer counts, aiming for $0 over/short.
Manage bar ordering, waste and yields, par levels, and variances.
Oversee proper receiving, organization, and rotation for bar and restaurant supplies.
Maintain inventory accountability and manage bar costs daily and at the end of the period.
Ensure proper care and respect for bar equipment and tools.
Manage guest service and feedback.
Develop and implement action plans for 3rd party inspection results.
Create labor schedules.
Manage controllables and non-controllables, including smallwares, supplies, and workers' compensation cost/prevention.
Oversee repairs and maintenance for equipment, HVAC, and exterior.
Manage guest and team member incidents.
Ensure safe and security practices are followed.