Assistant General Manager - San Diego Zoo Safari Park

San Diego Zoo Wildlife Alliance•Escondido, CA

3d•Onsite

About The Position

The Assistant General Manager performs all job assignments with a positive attitude that supports San Diego Zoo Wildlife Alliance's mission and vision of saving species worldwide by uniting our expertise in wildlife care and conservation science with our dedication to inspiring passion for nature and leading the fight against extinction. The Assistant General Manager is responsible for budget analytics, revenue generation, inventory management, merchandising, ordering, guest service, employee relations, food safety management, facility management, kitchen management, and strategic planning. Must have a good understanding of how the job responsibilities relate to other areas of the Food and Beverage operation, such as food preparation back-of-the-house service, and food/beverage cost control. Must be able to remain calm and speak professionally when resolving customer complaints and be willing to work any shift, any day and long hours when necessary. Demonstrated ability in maintaining consistent, high quality guest service levels. Supervise employees, including maintaining proper employee/employer relations, recognition, evaluating performance and administering discipline. May be assigned to additional Restaurants and Retail outlets. The Assistant General Manager reports to the General Manager. The Mkutano House is an upcoming restaurant concept built around community, connection, and exceptional guest experiences. We are seeking passionate, reliable, and service-oriented individuals who are excited to help bring this vision to life from the ground up. If you excel in a fast-paced environment, take pride in your craft, and believe outstanding food is best enjoyed alongside genuine hospitality, you will find a strong sense of purpose here. This is more than a position—it is an opportunity to grow with a dedicated team, help shape a new dining destination, and contribute meaningfully from day one.

Requirements

1-2 year’s experience managing in a full-service environment required.
Training and certification in safe food handling required.
Experience managing multiple venues required.
Bachelor’s degree in hospitality, business administration or a related field preferred.
California Driver's License required upon hire.
ServSafe Certificate required within 90 days of Employment.
RBS Certification required within 90 Days.
Safe Food Handling is required
ServSafe certified
Point of sale register systems and reporting
Effective customer relations skills
Effective leadership skills
Identify and evaluate safety risks
Maintain confidentiality
Manage hourly and exempt staff
Motivate and train full service and café restaurant staff
Work effectively with individuals, groups or teams in a diverse environment
Work in a high-volume operation
Manage multiple priorities under pressure
Communicate effectively (verbal and written)
Use word processing and spreadsheet systems

Nice To Haves

Experience working with represented labor union preferred.

Responsibilities

Employee Management - Responsible for management of front of house restaurant team. Ensures consistent, high-quality service standards are maintained throughout the restaurant but not limited to: interviewing, hiring, scheduling, payroll, training, mentoring, performance management, and additional administration tasks as assigned. Develops and administers training and incentive programs. Collaborates with multiple departments throughout campus. Also responsible for collaborating with other members within the retail department on menu concepts and menu creation, keeping in mind operational efficiencies. Facilitates an environment that encourages innovation amongst staff, where ideas are encouraged.
Inventory Management - Responsible for oversight of inventory activities in assigned food service operations including but not limited to accurate recipe implementation, monitoring inventory levels, and oversight of inventory activities. Manages employee cash control and register functions. Oversees inventory items, food, beverages, and dry goods.
Budget Revenue - Responsible for administering and managing assigned budgets including, but not limited to meeting objectives set for revenue, cost of goods, labor and operating supplies. Collaborates with Marketing in regards to Restaurant's marketing and branding efforts.
Safety – Adheres to compliance with health, safety, food safety, sanitation and alcohol awareness standards. Ensures highest food safety standards including but not limited to correct food temperatures, conducting safety training, inspections and maintaining documentation to comply with federal, state and local food safety standards. Assists in managing food quality and safety. Establishes restaurant best practices
Organizational Support of San Diego Zoo Wildlife Alliance - Research options to keep the restaurant aligned with sustainability and conservation in support of the organization's mission.