Assistant General Manager 1

Costa Vida•Murray, UT

About The Position

The Assistant General Manager 1 is responsible for the performance of all activities within the assigned Costa Vida 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 appropriate tasks 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 role reports to the Operator and manages all store positions. The position is centered on providing an exceptional guest experience, maintaining food quality and safety, and recruiting, training, and developing the restaurant team. It also includes managing restaurant operations and business performance, including financial planning, staffing, scheduling, productivity, and marketing. The job description states the company mission as serving amazing experiences one person, one meal, and one experience at a time, and its purpose as helping people have a positive impact on everyone they encounter. The role requires a high school diploma, GED, or equivalent; a college degree is preferred. Candidates need functioning computer knowledge, including common email systems and Microsoft Word and Excel, and at least 6 to 12 months of restaurant experience. Bilingual skills are a plus. Physical requirements include extended periods of standing, reaching, grasping, repetitive hand and wrist movements, finger dexterity, talking and hearing, average visual acuity, and medium physical work involving lifting or exerting up to 50 pounds occasionally, 20 pounds frequently, and 10 pounds constantly. The stated working conditions involve no hazardous or significantly unpleasant conditions.

Requirements

High school diploma, GED, or equivalent.
At least 6 to 12 months of restaurant experience.
Functioning knowledge of computers, including common email systems, Microsoft Word, and Microsoft Excel.
Ability to develop others and use basic computer and software systems.
Ability to apply logical or scientific reasoning to 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 with proper grammar and punctuation, and communicate clearly and accurately.
Ability to meet the listed physical requirements, including extended standing, manual and repetitive movements, communication and hearing, average visual acuity, and medium physical work.

Nice To Haves

College degree.
Bilingual skills.

Responsibilities

Provide an excellent guest experience by focusing actions and decisions on guests’ wants and needs, maintaining a welcoming and safe environment, addressing guest concerns promptly and fairly, and following up with team members on guest feedback.
Train team members to deliver strong service and product quality, and build relationships with guests to encourage repeat visits and increased sales.
Maintain food standards, quality, safety, and awareness, including completing flow charts twice during the operating day and maintaining the Quality Assurance Program.
Serve as the Food Safety Manager, maintain the HACCP program, and ensure food safety standards are followed.
Ensure recipes, taste profiles, portioning guidelines, product appearance, and menu-build standards are followed; discard products that do not meet standards.
Manage inventory of prepared and unprepared products; plan ordering and preparation using current events and past sales trends; order and receive approved products from approved vendors.
Recruit and staff the restaurant, including conducting weekly interviews and hiring service-oriented, productive team members.
Create an inclusive and respectful team environment, and provide orientation, training, coaching, feedback, evaluations, and development opportunities for team members.
Prepare qualified team members for advancement and support retention through turnover-report reviews, one-to-one meetings, and stay interviews.
Develop and execute a business plan covering financial responsibilities such as P&L management, budgeting, productivity, scheduling, labor planning, local networking, and marketing.
Analyze restaurant performance and take corrective action when results deviate from goals; use available systems, procedures, and technology to meet business objectives.
Identify staffing needs, support company-wide marketing programs, and evaluate local marketing opportunities.
Lead by example and demonstrate effective time management, planning, organization, communication, delegation, and follow-up.
Perform other related duties as required or assigned.