Assistant General Manager-Modern Margarita

SUMMARY

The Assistant Manager is responsible for managing the daily operations of our

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

Assistant Manager reports to the General Manager and Regional Vice President.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General:

Oversee and manage all areas of the restaurant and make final decisions on

matters of importance to guest service.

Financial:

Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility and labor costs.

Responsible for ensuring that all financial (invoices, reporting) and

personnel/payroll related administrative duties are completed accurately, on time

and in accordance with company policies and procedures.

Food safety and planning:

Enforce sanitary practices for food handling, general cleanliness, and maintenance

of kitchen and dining areas. Ensure compliance with operational standards,

company policies, federal/state/local laws, and ordinances.

Responsible for ensuring consistent high quality of food preparation and service.

Maintain professional restaurant image, including restaurant cleanliness, proper

uniforms, and appearance standards.

Estimate food and beverage costs. Work with Corporate office staff for efficient

provisioning and purchasing of supplies. Supervise portion control and quantities of

preparation to minimize waste.

Estimate food needs, place orders with distributors, and schedule the delivery of

fresh food and supplies.

Must be ServSafe certified.

Will uphold all ServSafe guidelines.

Guest service:

Ensure positive guest service in all areas. Respond to complaints, taking any and all

appropriate actions to turn dissatisfied guests into return guests. Operational responsibilities

Ensure that proper security procedures are in place to protect employees,

guests and company assets.

Ensure a safe working and guest environment to reduce the risk of injury and

accidents. Completes accident reports promptly in the event that a guest or

employee is injured.

Manage shifts which include: daily decision making, scheduling, planning while

upholding standards, product quality and cleanliness.

Investigate and resolve complaints concerning food quality and service. Personnel

Provide direction to employees regarding operational and procedural issues.

Interview hourly employees. Direct hiring, supervision, development and, when

necessary, termination of employees.

Conduct orientation, explain the Whiskey Creek Philosophy, and oversee the

training of new employees.

Develop employees by providing ongoing feedback, establishing performance

expectations and by conducting performance reviews.

Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare

schedules and ensure that the restaurant is staffed for all shifts. PERSONAL REQUIREMENTS

Self-discipline, initiative, leadership ability and outgoing.

Pleasant, polite manner and a neat and clean appearance.

Ability to motivate employees to work as a team to ensure that food and service

meet appropriate standards.

Must be able to handle the pressures of simultaneously coordinating a wide

range of activities and recommend appropriate solutions to restaurant problems.

Must possess good communication skills for dealing with diverse staff.

Ability to coordinate multiple tasks such as food, beverage and labor cost while

maintaining required standards of operation in daily restaurant activities.

Ability to determine applicability of experience and qualifications of job applicants.