Assistant General Manager 1

Costa Vida•Lehi, UT

5d•$45,000 - $55,000

About The Position

At Costa Vida, the Assistant General Manager 1 is responsible for the performance of all activities within the assigned restaurant and for maintaining consistency while supporting the restaurant’s business plan. The role requires becoming a subject matter expert in every aspect of the restaurant, delegating to Assistant General Manager 2s, and regularly seeking counsel from the Operator. The position may require working up to 50 hours per week, depending on scheduling needs. The Assistant General Manager 1 is responsible for delivering an excellent guest experience; maintaining food quality, safety, and operational standards; recruiting, training, and developing Team Members; and managing the restaurant’s business performance. The role also includes inventory, ordering, receiving, staffing, scheduling, financial management, and support of company-wide and local marketing efforts. The position reports to the Operator and manages all store positions. The stated education requirement is a high school diploma, GED, or equivalent; a college degree is preferred. A minimum of 6 to 12 months of restaurant experience is required.

Requirements

High school diploma, GED, or equivalent.
Minimum of 6 to 12 months of restaurant experience.
Functional computer knowledge, including common email systems, Microsoft Word, and Microsoft Excel.
Ability to develop others and use computer and software systems at a basic level.
Ability to reason logically, define problems, collect data, establish facts, draw conclusions, interpret technical instructions, and handle multiple variables.
Ability to perform calculations involving discounts, interest, profit and loss, commission, markup, selling price, ratios, proportions, percentages, and simple algebra.
Ability to read varied materials, prepare written communications using proper punctuation, spelling, and grammar, and communicate instructions and ideas clearly.
Ability to perform the physical activities described, including extended standing, reaching, grasping, repetitive hand and wrist movements, finger dexterity, talking, and average hearing and visual tasks.
Ability to perform medium physical work: exerting up to 50 pounds occasionally, up to 20 pounds frequently, and/or 10 pounds constantly.

Nice To Haves

College degree.
Bilingual skills.

Responsibilities

Provide an excellent guest experience and maintain a welcoming, high-energy, clean, and safe dining environment.
Address guest issues fairly and promptly, follow up on guest feedback, and coach Team Members to improve service.
Train employees to deliver strong guest satisfaction, service, and product quality; build guest relationships that encourage repeat visits.
Maintain food standards, quality, safety, and cleanliness, including completing Flow Charts twice during the operating day and upholding the Quality Assurance Program.
Serve as the Food Safety Manager, maintain the HACCP program, and ensure established food safety standards are followed.
Ensure recipes, taste and appearance standards, portioning guidelines, and menu build recipes are followed; discard products that do not meet standards.
Manage inventory of prepared and non-prepared products; plan ordering and preparation using current events and sales trends.
Order and receive products according to company standards, using approved vendors and products.
Recruit and staff the restaurant, including conducting weekly interviews and hiring qualified Team Members.
Provide an inclusive and respectful environment, and ensure Team Member orientation, training, development, motivation, and coaching meet company standards.
Prepare qualified Team Members for advancement and seek personal development opportunities.
Conduct professional Team Member evaluations, provide feedback and coaching, and deliver training and follow-up for new items, programs, products, and changes.
Support Team Member retention by reviewing turnover reports, conducting one-to-one meetings, and holding stay interviews.
Lead by example and develop and execute a business plan covering financial performance, P&L management, budgeting, productivity, scheduling, labor planning, local networking, and marketing.
Analyze restaurant performance and take corrective action when results deviate from objectives.
Use available systems, procedures, and technology to meet or exceed business goals.
Identify staffing needs, including day-to-day and special circumstances, and respond accordingly.
Support company-wide marketing programs and evaluate local restaurant marketing opportunities.
Use effective time management, planning, organization, communication, delegation, and follow-up, and maintain professional interactions with Team Members, guests, vendors, and colleagues.
Perform other related duties as required or assigned.