Assistant General Manager Job at Smokin Fins (Arvada)

Job Description

We are in search of a dynamic Assistant Manager dedicated to fostering a culture that believes our success is intricately tied to the happiness of every customer we encounter. In this role, you will be responsible for assisting the General Manager in overseeing and managing the daily operations of our restaurant, including the selection, development, and performance management of employees. Key responsibilities include staff supervision, implementing operational procedures, and maintaining high standards of customer satisfaction. The Assistant Manager will play a crucial role in achieving business objectives, fostering a positive work environment, and upholding our commitment to exceptional service. If you have proven leadership skills, a passion for the hospitality industry, and a drive for success, we would love to talk to you.

Job Responsibility

Assist the General Manager in overseeing and managing the daily operations of our restaurant, including the selection, development, and performance management of employees
Staff supervision
Implementing operational procedures
Maintaining high standards of customer satisfaction
Achieving business objectives
Fostering a positive work environment
Work closely with the General Manager to lead and motivate the restaurant team
Oversee and manage all areas of the restaurant and make final decisions on matters important to guest service
Assist in managing daily restaurant operations, including staff scheduling, inventory control, and quality control to meet established standards
Ensure proper security procedures are in place to protect employees, guests, and company assets
Manage shifts, including daily decision-making, scheduling, and planning, while upholding standards, product quality, and cleanliness
Ensure guests receive outstanding service and satisfaction by actively engaging with customers, resolving issues, and maintaining a welcoming atmosphere
Assist in training, coaching, and developing restaurant staff, including servers, bartenders, and kitchen personnel
Provide direction to employees regarding operational and procedural issues
Conduct orientation, explain the OTL Philosophy, and oversee the training of new employees
Support the General manager in controlling costs, optimizing profitability, and managing budgets
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and by company policies and procedures
Ensure compliance with health and safety regulations, food safety standards, and company policies
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
Must be ServSafe certified
Will uphold all ServSafe guidelines
Assist in monitoring and ordering supplies, managing inventory levels, and minimizing waste
Provide a strong presence in the local community and a high community involvement by restaurants and personnel

Requirements

Work experience as a Restaurant Assistant Manager, General Manager, or any managerial role in the Hospitality industry
A high school diploma or equivalent is required. A degree in hospitality or a related field is a plus. Previous restaurant management experience or a combination of practical experience and education will be considered an alternative
Proficiency in restaurant management software (Toast, Craftable and . Knowledge of computers (MS Word, Excel)
Strong leadership and communication skills
Excellent customer service and interpersonal skills
Knowledge of restaurant operations, food safety, and quality standards
Ability to work in a fast-paced environment
Flexibility to work evenings, weekends, and holidays
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
Must be ServSafe Manager& TIPS Certified
Must possess knowledge of current and future restaurant trends
Must possess a valid driver’s license
Must be eligible to work in the United States
Must agree to background and credit checks

What we offer

Bonus based on performance
Employee discounts
Paid time off
Wellness resources
Company-paid Life and AD&D insurance
Medical, dental, and vision
Short-term disability insurance
Supplemental life insurance
Employee Assistance Program
Up to 48 hours of paid sick and safe leave ("PSSL")
Paid family and medical leave Insurance ("FAMLI") and public health emergency leave ("PHEL")
Flexible work schedules
Meal discounts
Vacation eligible after 90 days of employment
Annual Summits and Retreats
Competitive base compensation and potential bonus paid quarterly