OVERVIEW:
Reporting to the General Manager, the Assistant General Manager is senior level management and a restaurant’s second in command to the GM. The Assistant General Manager is responsible to develop and facilitate the required capabilities to deliver results at their restaurant including in both Culinary and Front of House Operations. The Assistant General Manager directs all restaurant day-to-day operations and is accountable for food and service quality, health & safety, cleanliness inspections, cost control, guest experience and employee engagement & retention.
RESPONSIBILITIES:
Financial & Restaurant Profitability
- Support and operate towards the business goals and financial targets established by Regional Management
- Suggest operational improvements that drive restaurant sales or reduce costs
- Identify opportunities and best practices to improve profitability
- Alignment and maintaining margins according to plan ensuring inventory accuracy
Food & Restaurant Safety
- Operate in compliance with employment standards, human rights, health & safety, and chemical handling
- Ensure effective implementation and compliance of food safe and pest control programs
- Drive restaurant quality checks including cleanliness inspections
- Submit requests for repairs and maintenance of the equipment and facility when required
Guest Experience
- Be hands on in executing various front line role responsibilities in the effort of a smooth guest experience including but not limited to: preparing, cooking, presenting and serving menu items etc.
- Role models and upholds all Brand standards, creating a perfect guest experience every time and develops the ability to observe, assess, and score the restaurant based on the pre-set brand standards audit
- Evaluate quality of food product, prep items and final menu items being served to guests
- Coach management and employees in the moment to educate and inspire a change in behavior
- Identify root causes to restaurant opportunities and develop action plans with General Manager. Resolve in a timely manner
- Ensure negative guest experience issues which have been identified are resolved
Employee Engagement & Development
- Train, coach and develop staff to deliver a positive and performance-motivated employee culture
- Conduct line checks; Ensures that clear feedback is provided to the entire team
- Ensure that the restaurant is fully staffed with the right people by adhering to approved recruitment process developing and retaining great employees and maintaining a pipeline of candidates ready to fill vacancies
- Support corporate HR Department’s employee policies, procedures and programs for a consistent experience for all employees
- Ensure all employee relations inquiries and complaints are handled promptly
REQUIREMENTS:
Experience
- Minimum 2 years hospitality/food & beverage industry experience in a leadership role
- Secondary Education or equivalent proven and related work experience
- Culinary Experience is required
- Food Safety and Responsible Alcohol Service certifications as required
Skills & Qualifications
- Strong communication skills in English; Japanese is considered an asset
- Strong leadership skills with an entrepreneurial spirit
- Proven history of hiring, coaching and training
- Proven history of successfully motivating and managing people
- Positive attitude and willingness to always push to be better
- Effective conflict management skills
- High level of attention to detail
근무 상세 내용
- 고용형태: 정규직
- 지역: 뉴욕
- 근무요일: 협의가능()
- 근무시간: 11:00 pm ~ 10:00 pm
- 급여: $50,000 - $60,000/연봉
접수방법 및 기간
- 접수방법:
이메일 (hr@kintonramen.com)
-
- 접수기간: 2021.07.26 ~ 2021.08.25