Assistant General Manager

Amirian Management Company; North Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Amirian Management Company is seeking an Assistant General Manager for a North Las Vegas restaurant. You will oversee daily operations, supervise employees, manage inventory and procurement, and drive guest satisfaction while maximizing profits and maintaining high safety standards.

Responsibilities include financial oversight, payroll duties, scheduling, and enforcing company policies. You will report to the Restaurant General Manager and help develop Crewmembers into leadership roles within a

Qualifications

• Experience managing a restaurant or food-service operation.
• ServSafe certification required or currently held.
• Strong leadership, communication and training skills.
• Proven ability to manage inventory, costs and vendor relationships.
• Ability to maintain high standards of food safety and guest service.

Responsibilities

• Adhere to company standards to increase sales and manage payroll and administrative duties.
• Maintain sanitation and health standards; ensure high-quality food preparation and presentation.
• Oversee inventory, ordering, cost controls and schedule delivery of food and supplies.
• Ensure positive guest service, handle complaints and turn around dissatisfied guests.
• Manage shifts, scheduling, training and development to ensure full staffing and performance.
• Enforce policies, conduct audits, and maintain regulatory compliance.

Skills

Food service management

Leadership

Inventory control

ServSafe certification

Cost control

Staff development

Job description

012082 - Lake Mead
2531 E Lake Mead Blvd
North Las Vegas, NV 89030, USA

• Management
• Full-Time
• Requisition #: ASSIS002240

Description

ASSISTANT GENERAL MANAGER

SUMMARY: The Assistant Manager is responsible for creating a culture that reflects the company values.Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. In addition, the Assistant Manager oversees the inventory and ordering of food and supplies, optimizes profits and ensures the guests are satisfied with their dining experience. The Assistant Manager reports to the Restaurant General Manager.

Primary Responsibilities include:

FINANCIAL

• Adhere to company standards and service levels to increase sales.
• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

FOOD SAFETY AND PLANNING

• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitations standards and procedures and complying with health and legal regulations.
• Responsible for ensuring consistent high quality food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Maintain accurate inventory and control cost of goods.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributor, and schedule the delivery of food and supplies.
• Must be ServSafe certified and uphold all ServSafe guidelines.
• Complete weekly Food Excellence Self-Assessment.

GUEST SERVICE

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

OPERATIONS

• Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

PERSONNEL

• Ensures all employees complete training.
• Communicating job expectations, planning, monitoring, and enforcing policies and procedures.
• Develop employees by providing ongoing feedback and establishing performance expectations.
• Prepare schedules and ensure that the restaurant is fully staffed for all shifts.
• Develop Crewmembers to become Shift Leaders and develop Shift Leaders to become Assistant Managers.

ACCOUNTABILITIES

• Maintains compliance with all state, local and federal regulations , as well as company policies and procedures. Performs loss prevention audits to ensure all laws are being followed.
• Upholds company’s purpose and values.
• Keeps Restaurant General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggest alternative courses of action.
• Completes job responsibilities in a timely and effective manner.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Accomplishes company goals by accepting ownership
• Performs other duties and responsibilities as required or requested.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.