Job Classification:       Assistant General Manager

Assist the General Manager to oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Essential Functions

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.  Must have experience working within a collective bargaining agreement.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

Work Environment

This job performed usually indoors and outdoors, in a controlled environment, and experiences a moderate noise level in the work environment.  This job has intermittent levels of high stress.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is required to stand; walk; sit; use hands to finger, handle, or feel depending on the situation; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Position Type/Expected Hours of Work

This is a full-time position. The Assistant General Manager is expected to work alternating schedule including nights, weekends and holidays.   

Required Education, Experience and Qualifications

• Be 21 years of age.
• Must be fluent in English, spoken and written
• Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1.     Ability to move throughout the dining room effectively.

2.     Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.

3.     Ability to perform reaching and stooping motions.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status

Job Classification:       Assistant General Manager

Assist the General Manager to oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Essential Functions

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.  Must have experience working within a collective bargaining agreement.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

Work Environment

This job performed usually indoors and outdoors, in a controlled environment, and experiences a moderate noise level in the work environment.  This job has intermittent levels of high stress.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is required to stand; walk; sit; use hands to finger, handle, or feel depending on the situation; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Position Type/Expected Hours of Work

This is a full-time position. The Assistant General Manager is expected to work alternating schedule including nights, weekends and holidays.   

Required Education, Experience and Qualifications

• Be 21 years of age.
• Must be fluent in English, spoken and written
• Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1.     Ability to move throughout the dining room effectively.

2.     Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.

3.     Ability to perform reaching and stooping motions.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status