Guy Fieri Assistant Manager

Job Purpose or Objective(s): The Assistant Manager will provide support to the restaurant manager in daily operational leadership. Maintain and control a high level of guest service in all operational standards. Help with the hiring, supervising and development of staff, ensure compliance to Public Health Standards while ensuring guest satisfaction. You will report to the Beverage Manager.

Primary Tasks:

1. You will help oversee the venue by hiring, training, evaluating, leading, motivating, scheduling and coaching all staff.

2. Monitor and critique food and beverage service and offerings to ensure quality.

3. Contribute input with all planning and administration tasks important to the success of the operation.

4. Control food and beverage labor and food costs.

5. You will monitor venue to ensure compliance with all alcohol, food, health, safety and sanitation regulations.

6. Maintain profitability by forecasting, staffing correctly, product comparison and monthly inventorying.

7. Respond to guest feedback regarding food and service exceeding all expectations to ensure high level of guest satisfaction.

8. You will perform other tasks assigned.

Job Requirements:

• Associate's degree in hospitality or related field, or 2 years directly related experience.
• ServSafe Certification
• Become certified as a manager in franchise outlets
• Experience with Word, Excel (can maintain complex spreadsheets) and Outlook) and Windows XP, including computer-based cash handling experience
• POS operational experience.
• Knowledge of government health, hotel, or food service regulations
• Knowledge of operational financial management accountability and budgeting experience
• Three (3) years of progressive management experience in front & back of house multi-unit food and beverage operations

1. You will help oversee the venue by hiring, training, evaluating, leading, motivating, scheduling and coaching all staff.

2. Monitor and critique food and beverage service and offerings to ensure quality.

3. Contribute input with all planning and administration tasks important to the success of the operation.

4. Control food and beverage labor and food costs.

5. You will monitor venue to ensure compliance with all alcohol, food, health, safety and sanitation regulations.

6. Maintain profitability by forecasting, staffing correctly, product comparison and monthly inventorying.

7. Respond to guest feedback regarding food and service exceeding all expectations to ensure high level of guest satisfaction.

8. You will perform other tasks assigned.

• Associate's degree in hospitality or related field, or 2 years directly related experience.
• ServSafe Certification
• Become certified as a manager in franchise outlets
• Experience with Word, Excel (can maintain complex spreadsheets) and Outlook) and Windows XP, including computer-based cash handling experience
• POS operational experience.
• Knowledge of government health, hotel, or food service regulations
• Knowledge of operational financial management accountability and budgeting experience
• Three (3) years of progressive management experience in front & back of house multi-unit food and beverage operations