Assistant General Manager - Denver!

Illegal Petes LLC•Denver, CO

12h•$68,870•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 managing the front of house and bar operations to deliver flawless execution for customers and crew. This includes hands-on work in the kitchen, such as food preparation, grilling, and dishwashing, to maintain the high-quality food standards the company is known for. The company, Illegal Pete's, was founded in 1995 with the goal of creating a more fun and better-tasting fast-casual dining experience than existing options. They aim to be a place where people enjoy hanging out, offering burritos, buddies, and beer with high-quality ingredients. Beyond serving food and drinks, Illegal Pete's is committed to giving back to its crew, customers, and community by operating responsibly.

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 pressure and meet tight deadlines.
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 dining.
Experience managing both front-of-house and bar operations.
Experience with food ordering, inventory management, and cost control.
Experience in hiring, training, and developing teams.
Knowledge of financial management, including sales forecasting and budgeting.

Responsibilities

Manage all bar and shift responsibilities, including opening or closing the establishment.
Plan shifts effectively and have contingency plans (Plan B) in place.
Ensure shift readiness and prepare for third-party audits.
Oversee daily team deployment and routines.
Manage bar prep schedules, including preparing and pulling ingredients.
Taste food for quality and flavor at least twice per shift.
Ensure flawless execution of bar recipes and timely, high-quality drink preparation.
Manage timing and throughput of service.
Maintain safety and security for both food and the team in the restaurant and bar.
Set up the next shift for success in both restaurant and bar operations.
Ensure cleanliness and sanitization of the restaurant and bar areas.
Maintain a clean and organized environment for safety and security.
Execute roll-outs of new initiatives or products.
Adhere to IT practices and procedures.
Work in the kitchen, including food ordering, managing waste and yields, par levels, and variances.
Oversee proper receiving, organization, and rotation of inventory.
Maintain inventory accountability and manage food costs daily and at the end of the period.
Ensure flawless execution of food recipes and timely, high-quality food preparation.
Address guest comments and mystery shop results.
Participate in hiring processes, including interviewing, hiring, and onboarding new team members.
Manage team forecasting, ongoing development, and business forecasting.
Conduct training, including initial, cross-training, and new position training.
Focus on team member development, practices, and follow-up.
Conduct evaluations and maintain open communication through one-on-one meetings.
Manage terminations according to company procedures.
Develop daily plans and provide daily development for the team.
Ensure successful daily communication and shift hand-offs.
Lead restaurant team meetings.
Provide on-stage management and coaching.
Train and mentor Shift Supervisors.
Continuously teach, train, and coach the team.
Manage sales across all areas, including forecasting, projections, and budgets.
Ensure correct orders and address guest feedback.
Implement restaurant and bar promotions.
Oversee banking practices, ensuring safe and drawer counts are correct with a goal of $0 over/short.
Manage bar accountability, including ordering, waste, yields, par levels, and variances.
Oversee proper receiving, organization, and rotation of 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 third-party inspection results.
Manage labor through scheduling.
Control costs related to controllables and non-controllables.
Manage smallwares, supplies, and workers' compensation costs and prevention.
Oversee repairs and maintenance for equipment, HVAC, and exterior.
Handle guest and team member incidents.
Implement and enforce safe and security practices.