Assistant General Manager

About the role

The Assistant General Manager at El Encanto is responsible for managing all operations in a busy establishment. The Assistant General Manager oversees, directs, and coordinates the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of El Encanto Restaurants and Core Values.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Cook and serve food as needed.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and recommend prices to menu items.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Greet and seat guests, and present menus and wine lists.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

Qualifications

Not specified.

Skills

Not specified.

Benefits

Not specified.

Pay

$60,000 - $70,000 per year

Schedule

Not specified.