Assistant General Manager Bilingual

Reports to: General Manager; works a minimum of 45-55 hours per week – 5 days per week.

About the role

Born into a family with 15 children, Jose Ramirez was "lucky number 7." He started his pursuit of this dream as a 13-year-old bagboy at a grocery store in what is known as The Highlands area of Denver. He later worked as a server at Las Palmas, working 60-70 hours per week, eventually becoming the server manager. He would work so much that he would oftentimes sleep in his car while providing for his wife, Martha, and his two sons, Luis and Daniel. Jose saved up enough money to open up the first Los Dos Potrillos location in Centennial in 2002. Jose opened this first location of Los Dos with just $5.18 left in his bank account. Having sunk everything he had into his restaurant, Jose would tell these first customers of Los Dos that if they didn't like the food, he'd buy it for them. Now with six locations in Centennial (the original location), Littleton, Highlands Ranch, Parker, Northglenn, and Castle Rock, Los Dos Potrillos provide customers in the South Metro area with "Real Mexican Food" while maintaining a family-friendly, "hole-in-the-wall" experience thanks to years of hard work by Jose Ramirez and his family.

Responsibilities

• Logistics and operations knowledge of staff as it relates to systems and timing.
• Provide a clear vision of the company mission to restaurant and team members assuring
• Provide leadership, support, direction and training to the key Managers or team leaders
• Staff Training BOH – coordinates with the General Manager and Kitchen Manager-Chef in all areas
• Follow Operating / Cooking standards of operations pertaining to quality, consistency of product, and recipe execution.
• Training
• Coordinates with HR Management and General Manager process to hire, and assures
• In conjunction with the General Manager conducts staff evaluations for all BOH and FOH process.
• Ensure that all personnel matters and documentation are professionally handled and
• coordinated with the General Manager and HR Manager relating to HR and are complying
• Assist the GM in organizing (in-house) management meetings which are led by the General Manager.
• Customer satisfaction/concerns/opportunities.
• Events, promotions.
• Hiring and training.
• Keep the entire management team on task, with clear, attainable, and measurable goals
• Support the budgets and maintain and meet the budgeted goals.
• Continuously monitor and control departmental expenditures to ensure the budgets are met.
• Any other duties as requested by the General Manager or Ownership team.

Requirements

• Work on their feet 8-10 hours standing, in good physical condition.
• Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to a job offer.
• Education: Degree is preferable and or food service and hospitality industry certifications

Qualifications

• Experience in food service and hospitality industry preferred.
• Strong leadership and communication skills.
• Ability to manage multiple tasks and prioritize effectively.
• Knowledge of kitchen operations and food preparation.