Assistant General Manager

Alvarado Restaurant Nation•Albuquerque, NM

18d•$7 - $17•Onsite

About The Position

The Assistant Restaurant Leader serves as the assistant to the Restaurant Leader and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant.

Requirements

1+ years supervisory experience preferred in either a food service or retail environment with profit & loss accountability, schedule writing, and team member development
High school diploma or GED.
Supervisory experience in either a food service or retail environment
Demonstrated ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance and employee satisfaction.

Nice To Haves

Must be a self-starter, process and solutions focused
Enthusiastic and strong driver of the company’s Mission and Core Values
Action oriented
Independent problem solver

Responsibilities

Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards.
Resolves majority of on-site customer complaints.
Conducts periodic food safety audits.
Provides on-going coaching and feedback to crew on customer service, product quality and speed of service.
Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
Maintains day-to-day responsibility for cash procedures such as bank deposits, making change, opening/closing safe and audits of the DCS.
Maintains principle accountability for timekeeping and payroll procedures.
Ensures that facilities and equipment are maintained to Company standards on a day-to-day basis.
Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standards
Monitors speed of service (SOS) performance and resolves bottlenecks to achieve SOS goals.
Responsible for weekly and daily inventory, food and supplies deliveries, restaurant opening and closing and daily adjustments in shift staffing and crew deployment.
Principle trainer for new crew members with primary responsibility for STP program delivery and documentation as well as specific instruction to cashiers in sales building techniques.
Conducts formal crew performance appraisals and determines merit awards subject to RGM approval.