Saint - Assist. General Manager

Job Details

Job Location
Saint and Second Woodland Hills - Woodland Hills, CA

Position Type
Full Time

Education Level
High School

Salary Range
$66,560.00 - $85,000.00 Salary/year

Travel Percentage
None

Job Shift
Any

Job Category
Restaurant - Food Service

Description

POSITION SUMMARY

Assist with planning, directing, and coordinating the operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations. Duties and responsibilities include formulating and achieving business goals, assisting in managing daily operations, and planning the use of materials and human resources. The Assistant General Manager will also assist in cultivating and directing the cultural compass of the restaurant, which includes but is not limited to influencing and guiding the energy, service, and hospitality.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Direct and coordinate the activities of businesses or departments concerned with recruitment, selection, training, development, performance management, and separation; lead the Front Desk department in all aspects as previously mentioned above
Assist with establishing or implementing departmental policies, goals, objectives, or procedures in conjunction with the Corporate Office, district and restaurant teams
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
Assist with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
Prepare team member work schedules and assign specific duties.
Managing and engaging all team members; promoting a cooperative effort, teamwork, and positive morale; treating team members fairly and with respect; ability to lead with commitment and passion
Delivering excellent guest service including personally greeting and engaging with guests
Assist in assuring all food and product is prepared to order following standardized recipes and procedures within set time limits and presented according to guidelines.
Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
Resolving complaints from guests in a polite, effective, and friendly manner
Participating in administrative requirements including cash handling, governmental compliance, and various other reporting as required by law
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary due to an unexpected absence or extra volume
Develop initiatives and incentives to build sales, profitability and guest counts
Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
Performing other duties as assigned

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES
Excellent verbal and written communication skills.
Excellent interpersonal, negotiation skills, and conflict resolution skills.
Excellent organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
Moderate analytical and problem-solving skills with the ability to diagnose inadequacies and inefficiencies and implement solutions
Moderate supervisory and leadership skills including, but not limited to, delegation of duties, evaluating performance, appraising, and taking disciplinary action when necessary
Ability to read, prepare, and analyze financial data, figures, and transcriptions prepared on and generated by a computer
Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
Excellent knowledge of full-service/ Fine Dining restaurant operations
Moderate knowledge of restaurant food production, systems and programs
Excellent knowledge of restaurant bar operations, including moderate to excellent knowledge alcoholic beverages
Must be able to speak, read, write and understand English
Must possess basic computational ability
Proficient with Microsoft Office Suite, Google Suite and/or other related software.
Ability and willingness to work evenings, holidays, and weekends
MINIMUM QUALIFICATIONS
Must be 21 years of age or older at the time of application
High school diploma or G.E.D. equivalent required
Previous restaurant management experience; 3 to 5 years required
Ability to successfully pass a post-offer, pre-employment background check
Certified Beer Server by the Cicerone Certification Program
PREFERRED QUALIFICATIONS
Associates, bachelors or other advanced degree preferred
Previous restaurant management experience; 5 or more years preferred
ServSafe or equivalent Food Safety Manager Certification
Advanced beverage knowledge, including but not limited to Sommelier certification, Cicerone certification and/or spirits certification
PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.
NOTE

This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.
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