HC-Resource
Assistant General Manager
HC-Resource, New York, New York, United States,
HC-Resource
is seeking an
Assistant General Manager
to handle the day to day management of the restaurant. As AGM, you will be responsible for training, leading, counseling and developing Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, handle Guest Complaints, and ensure sanitation, safety and food quality.If you have a passion for friendly people, made from scratch food, craft beer and cocktails, and a hospitality background, we want to talk to you!ESSENTIAL DUTIES AND RESPONSIBILITIES :Manage hourly employees including conducting performance evaluations, coaching, and discipline.Reviewapplications, interview,and makerecommendations to hire hourly employees.Observe all kitchen operations and addressany issues out of alignment promptly and directly.Directwork for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurantDrivesales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.Ensure food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.Ensure CHARM Service Model is executed by every team member with every guest.Provide, direct, and scheduleFront of House and Back of House training to ensure all team members have current knowledge of all our policies, procedures and specs.Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.Follow Operations Playbook to ensure consistent daily operations.Utilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with management team.Enforceappropriate security measures at the restaurant so that the safety of our employees and guests are always maintained.Manage food, supplies, and liquor costs by conducting weekly inventory.Understand, manage, and practicesafe food handling procedures.Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.Ensure all equipment is in good repair.Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.Coach team to ensure food and beverages are prepared to our recipe specifications about portion, preparation, and plate presentation.Maintain a valid food safety certificate and any local compliance certifications.Responsible for execution of new initiatives including new product and menu rollouts.REQUIREMENTS :Must be at least 21 years old.High School Diploma or High School equivalency required. Bachelor's Degree preferred.Prefer 2 years of hands-on restaurant management experience.ServSafe Certified preferred or able to obtain certification within 90-days of employment.Valid Driver's License.Commitment to excellence in friendly service.Proven ability growing sales.Ability to inspire and motivate others.Able to analyze issues and problem-solve.Sets clear goals for themselves and their team.Demonstrates strong verbal and written communication skills.Foster collaboration and teamwork within your team.PHYSICAL REQUIREMENTS:Regular attendanceAbility to work up to 55 hours/week.Ability to stand or walk for hours at a time.Ability to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoop.Ability to frequently lift and carry items up to 50 lbs.Ability to tolerate significant changes in temperature.Ability to tolerate frequent immersion of hands in water and cleaning or sanitizing solutions.Good close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
#J-18808-Ljbffr
is seeking an
Assistant General Manager
to handle the day to day management of the restaurant. As AGM, you will be responsible for training, leading, counseling and developing Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, handle Guest Complaints, and ensure sanitation, safety and food quality.If you have a passion for friendly people, made from scratch food, craft beer and cocktails, and a hospitality background, we want to talk to you!ESSENTIAL DUTIES AND RESPONSIBILITIES :Manage hourly employees including conducting performance evaluations, coaching, and discipline.Reviewapplications, interview,and makerecommendations to hire hourly employees.Observe all kitchen operations and addressany issues out of alignment promptly and directly.Directwork for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurantDrivesales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.Ensure food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.Ensure CHARM Service Model is executed by every team member with every guest.Provide, direct, and scheduleFront of House and Back of House training to ensure all team members have current knowledge of all our policies, procedures and specs.Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.Follow Operations Playbook to ensure consistent daily operations.Utilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with management team.Enforceappropriate security measures at the restaurant so that the safety of our employees and guests are always maintained.Manage food, supplies, and liquor costs by conducting weekly inventory.Understand, manage, and practicesafe food handling procedures.Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.Ensure all equipment is in good repair.Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.Coach team to ensure food and beverages are prepared to our recipe specifications about portion, preparation, and plate presentation.Maintain a valid food safety certificate and any local compliance certifications.Responsible for execution of new initiatives including new product and menu rollouts.REQUIREMENTS :Must be at least 21 years old.High School Diploma or High School equivalency required. Bachelor's Degree preferred.Prefer 2 years of hands-on restaurant management experience.ServSafe Certified preferred or able to obtain certification within 90-days of employment.Valid Driver's License.Commitment to excellence in friendly service.Proven ability growing sales.Ability to inspire and motivate others.Able to analyze issues and problem-solve.Sets clear goals for themselves and their team.Demonstrates strong verbal and written communication skills.Foster collaboration and teamwork within your team.PHYSICAL REQUIREMENTS:Regular attendanceAbility to work up to 55 hours/week.Ability to stand or walk for hours at a time.Ability to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoop.Ability to frequently lift and carry items up to 50 lbs.Ability to tolerate significant changes in temperature.Ability to tolerate frequent immersion of hands in water and cleaning or sanitizing solutions.Good close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
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