Assistant General Manager 1

Costa Vida•Murray, UT

About The Position

At Costa Vida, the Assistant General Manager 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 restaurant operations, delegating appropriate tasks to Assistant General Manager 2s, and regularly seeking counsel and guidance from the Operator. The position may require working up to 50 hours per week, depending on scheduling needs. The Assistant General Manager is accountable for delivering an exceptional guest experience; maintaining food quality, safety, and service standards; and recruiting, training, developing, and retaining Team Members. The role also manages restaurant business performance, including planning, budgeting, labor, scheduling, productivity, marketing, and corrective action. Costa Vida’s mission is to serve amazing—one person, one meal, one experience at a time—and its stated purpose is to be faithful stewards of God’s children by helping them positively impact everyone they encounter.

Requirements

High school diploma, GED, or equivalent.
At least 6 to 12 months of restaurant experience.
Functional 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 and prepare written communications such as memos, reports, and essays using proper punctuation, spelling, and grammar.
Ability to communicate clearly and distinctly, including conveying detailed or important information accurately and promptly.
Ability to stand for extended periods and perform reaching, grasping, repetitive hand and wrist movements, and finger-dexterity tasks.
Ability to perform medium physical work: exert up to 50 pounds occasionally, up to 20 pounds frequently, and/or 10 pounds constantly.
Average hearing and visual abilities sufficient to receive ordinary information, inspect documents or products, and operate machinery.

Nice To Haves

College degree preferred.
Bilingual skills are a plus.

Responsibilities

Provide an excellent guest experience, respond fairly and promptly to guest issues, and follow up with Team Members on guest feedback.
Create a welcoming, energetic, clean, safe, and respectful restaurant environment for Guests and Team Members.
Train and coach employees to deliver strong guest service and consistently meet company standards.
Maintain food quality, safety, and presentation standards, including completing flow charts twice during the operating day and maintaining the Quality Assurance Program.
Serve as the Food Safety Manager and maintain and execute the HAACP program according to established standards.
Ensure recipes, portioning guidelines, food taste, appearance, and menu builds meet company standards; discard products that do not meet standards.
Manage inventory of prepared and unprepared products; forecast usage and plan ordering and preparation based on events and sales trends.
Order and receive products according to company standards, using approved vendors and approved products only.
Recruit, interview, hire, orient, train, and develop Team Members; staffing the restaurant is a direct responsibility of the role.
Provide ongoing feedback, coaching, evaluations, and development opportunities, and prepare qualified Team Members for advancement.
Support Team Member retention by reviewing turnover reports and conducting one-to-one meetings and stay interviews.
Lead by example and develop and execute a business plan covering P&L management, budgeting, productivity, scheduling, labor planning, 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 objectives.
Identify staffing needs, including day-to-day and special circumstances, and respond accordingly.
Support company-wide marketing programs and assess local restaurant marketing opportunities.
Demonstrate effective time management, planning, organization, communication, delegation, and follow-up.
Interact positively and professionally with Team Members, Guests, vendors, and colleagues.
Perform other related duties as required or assigned.