Hc Resource
Assistant General Manager
Hc Resource, Lincoln, Nebraska, United States, 68511
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!
HC-Resource
is seeking a highly skilled and dynamic
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.
ESSENTIAL DUTIES AND RESPONSIBILITIES :
Manage hourly employees including conducting performance evaluations, coaching, and disciplineReview applications, interviewing, and making recommendations to hire hourly employeesCarefully observe kitchen operations and address any issues out of alignment promptly and directlyDirect work for employees including setting hours and weekly schedules and assigning tasks before, during, and after open hours of the restaurantDrive sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratingsEnsure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food productsEnsure CHARM Service Model is executed by every team member with every guestProvide, direct, and schedule Front of House and Back of House training to ensure all team members have current knowledge of all policies, procedures, and specsSupervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and proceduresFollow Operations Playbook to ensure consistent daily operationsUtilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with the management teamEnforce appropriate security measures at the restaurant to maintain the safety of our employees and guestsManage food, supplies, and liquor costs by conducting weekly inventoryUnderstand, manage, and practice safe food handling proceduresAdhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilitiesEnsure all equipment is in good repairManage 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 recipe specifications regarding portion, preparation, and plate presentationMaintain a valid food safety certificate and any local compliance certificationsResponsible for the execution of new initiatives including new product and menu rolloutsLive our core values every day: Be Real. Do Good. Walk Together
REQUIREMENTS :
Must be at least 21 years oldHigh School Diploma or High School equivalency required. Bachelor's Degree preferredPrefer 2 years of hands-on restaurant management experienceServSafe Certified preferred or able to obtain certification within 90 days of employmentValid Driver's LicenseCommitment to excellence in friendly serviceProven ability to grow salesAbility to inspire and motivate othersAble to analyze issues and problem-solveSets clear goals for themselves and their teamDemonstrates strong verbal and written communication skillsFoster collaboration and teamwork within your team
PHYSICAL REQUIREMENTS:
Regular attendance and the ability to work up to 55 hours/weekAbility to stand or walk for hours at a timeAbility to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoopAbility to frequently lift and carry items up to 50 lbsAbility to tolerate significant changes in temperatureAbility to tolerate frequent immersion of hands in water and cleaning or sanitizing solutionsGood close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
#J-18808-Ljbffr
HC-Resource
is seeking a highly skilled and dynamic
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.
ESSENTIAL DUTIES AND RESPONSIBILITIES :
Manage hourly employees including conducting performance evaluations, coaching, and disciplineReview applications, interviewing, and making recommendations to hire hourly employeesCarefully observe kitchen operations and address any issues out of alignment promptly and directlyDirect work for employees including setting hours and weekly schedules and assigning tasks before, during, and after open hours of the restaurantDrive sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratingsEnsure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food productsEnsure CHARM Service Model is executed by every team member with every guestProvide, direct, and schedule Front of House and Back of House training to ensure all team members have current knowledge of all policies, procedures, and specsSupervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and proceduresFollow Operations Playbook to ensure consistent daily operationsUtilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with the management teamEnforce appropriate security measures at the restaurant to maintain the safety of our employees and guestsManage food, supplies, and liquor costs by conducting weekly inventoryUnderstand, manage, and practice safe food handling proceduresAdhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilitiesEnsure all equipment is in good repairManage 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 recipe specifications regarding portion, preparation, and plate presentationMaintain a valid food safety certificate and any local compliance certificationsResponsible for the execution of new initiatives including new product and menu rolloutsLive our core values every day: Be Real. Do Good. Walk Together
REQUIREMENTS :
Must be at least 21 years oldHigh School Diploma or High School equivalency required. Bachelor's Degree preferredPrefer 2 years of hands-on restaurant management experienceServSafe Certified preferred or able to obtain certification within 90 days of employmentValid Driver's LicenseCommitment to excellence in friendly serviceProven ability to grow salesAbility to inspire and motivate othersAble to analyze issues and problem-solveSets clear goals for themselves and their teamDemonstrates strong verbal and written communication skillsFoster collaboration and teamwork within your team
PHYSICAL REQUIREMENTS:
Regular attendance and the ability to work up to 55 hours/weekAbility to stand or walk for hours at a timeAbility to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoopAbility to frequently lift and carry items up to 50 lbsAbility to tolerate significant changes in temperatureAbility to tolerate frequent immersion of hands in water and cleaning or sanitizing solutionsGood close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
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