Assistant General Manager

El Encanto Restaurants; Cave Creek (AZ); On-site; USD 60,000 - 70,000; Full time

Job summary

A leading restaurant in Arizona is seeking an Assistant General Manager to oversee daily operations, ensuring compliance with health regulations, and enhance guest satisfaction. You will manage staff, coordinate training, and maintain financial performance. The ideal candidate has strong leadership and customer service skills. This position offers a competitive salary between $60,000 and $70,000 annually, contributing to a dynamic team-focused environment.

Qualifications

• Experience in managing restaurant operations is required.
• Strong leadership skills to train and develop staff.
• Ability to handle customer complaints and ensure satisfaction.

Responsibilities

• Manage all restaurant operations to meet business objectives.
• Oversee training and compliance with health regulations.
• Coordinate kitchen staff and manage food quality and safety.

Skills

Leadership

Customer Service

Financial Management

Team Coordination

Conflict Resolution

Job description

Assistant General Manager at El Encanto

The Assistant General Manager at El Encanto is responsible for managing all operations in a busy establishment. The Assistant General Manager oversees, directs, and coordinates 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.

Primary Responsibilities

• Promote, work, and act in a manner consistent with the mission of El Encanto Restaurants and Core Values.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• 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.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• 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.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Be knowledgeable of restaurant policies regarding personnel. Follow all, thus leading by example.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and recommend prices to menu items.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• 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.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Additional Duties & Responsibilities

• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Greet and seat guests, and present menus and wine lists.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

Salary: $60000 - $70000 per year