Casa Madera
Assistant General Manager
Casa Madera, Miami, Florida, us, 33222
Where The Sand Meets The Sea...When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You'll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision.Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto. Where The Sand Meets The Sea...When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You'll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision.Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto.
The Assistant General Manager reports to the General Manager and is responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.
Outcomes & Operational Duties
Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees.Identify, train and develop key employees for growth, advancement and promotion.Become proficient in all job functions of both front and back of house employees.Organize quarterly employee meetings.Have thorough understanding of and practice The Madera Group Employee Handbook, employee benefits, and company philosophies.Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations.Communicate repair and maintenance needs to the General Manager and/or appropriate repair source.Become proficient in the use of all restaurant computer equipmentClear understanding of BOH operations.Day to Day Management
Direct and supervise employees on a daily basis in a fair and dignified mannerAssist GM with training, coaching and development of management team in areas including: company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniquesIdentify, address, and document individual employee performance problems according to standard operating procedure Discipline and/or terminate as necessary according to company proceduresAuthorize comps and voids for all service personnelAddress customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesyInventory & Labor Management
Ensure proper pars and inventory management systems are in place, keep active/running total/parManage labor dollars, controlling overtime and labor % according to budgetEnsure anti-theft measures are in place for all COGs suppliesEnsure accurately monthly inventory is completed and turned in on timePerform departmental Labor cost analysis and oversightFinancial Controls
Become proficient in and assist the General Manager with all restaurant financial procedures.Weekly completion of Contractor PayrollBi-weekly completion of Restaurant PayrollQualifications
A minimum of 5 years in a supervisory level positionA minimum of 5 years experience in a Full Service Dining experienceExhibit strong multitasking abilities and managerial abilityPosses a diligent work ethic and shows a sense of urgencyMaintain a clean and professional appearanceDisplay the ability to forecast and anticipate the needs of our guests and teamStrong knowledge in cocktails, spirits and wine is a plus.Available to work nights, weekends and holidays.Must be able to stand for the duration of shifts and lift up to 35 lbs
The Assistant General Manager reports to the General Manager and is responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.
Outcomes & Operational Duties
Assist with recruiting, including but not limited to interviewing, hiring, training, development and retention of qualified employees.Identify, train and develop key employees for growth, advancement and promotion.Become proficient in all job functions of both front and back of house employees.Organize quarterly employee meetings.Have thorough understanding of and practice The Madera Group Employee Handbook, employee benefits, and company philosophies.Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations.Communicate repair and maintenance needs to the General Manager and/or appropriate repair source.Become proficient in the use of all restaurant computer equipmentClear understanding of BOH operations.Day to Day Management
Direct and supervise employees on a daily basis in a fair and dignified mannerAssist GM with training, coaching and development of management team in areas including: company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniquesIdentify, address, and document individual employee performance problems according to standard operating procedure Discipline and/or terminate as necessary according to company proceduresAuthorize comps and voids for all service personnelAddress customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesyInventory & Labor Management
Ensure proper pars and inventory management systems are in place, keep active/running total/parManage labor dollars, controlling overtime and labor % according to budgetEnsure anti-theft measures are in place for all COGs suppliesEnsure accurately monthly inventory is completed and turned in on timePerform departmental Labor cost analysis and oversightFinancial Controls
Become proficient in and assist the General Manager with all restaurant financial procedures.Weekly completion of Contractor PayrollBi-weekly completion of Restaurant PayrollQualifications
A minimum of 5 years in a supervisory level positionA minimum of 5 years experience in a Full Service Dining experienceExhibit strong multitasking abilities and managerial abilityPosses a diligent work ethic and shows a sense of urgencyMaintain a clean and professional appearanceDisplay the ability to forecast and anticipate the needs of our guests and teamStrong knowledge in cocktails, spirits and wine is a plus.Available to work nights, weekends and holidays.Must be able to stand for the duration of shifts and lift up to 35 lbs