A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Truly Pizza is a craft focused artisanal pizzeria that embraces the joyful spirit that is found in the act of sharing a meal with those we love.
What we believe:
We believe love creates love. We bring this to life by passionately creating imaginative food and intimate moments of authentic, memorable connection. It is this belief that will make Truly Pizza a lively communal taste experience where all are welcome and individually cared for. Purpose The Assistant General Manager (AGM) has overall responsibility for the operations and profitability of the restaurant and primary responsibility over the front of the house of the restaurant while creating a culture that provides every customer with a positive experience in a clean and friendly environment. The Assistant General Manager reports to the Food & Beverage Director. Exempt Position This position is exempt from overtime pay. The Assistant General Manager's primary duty (more than 50%) is the management of the front of the house employees and directs the work of two or more employees, unless the Food & Beverage Director is working during the same shift or part of the shift the Assistant General Manager is working, then the Assistant General Manager's primary duty is the management of ½ of the number of front of the house employees, as long as there is the minimum of two full-time employees or their equivalent. Essential Functions Punctual attendance. Scheduling of employees in a fair and even manner, depending on class (servers, bussers, runners, host team). Assure that restaurant standard operating procedures / protocols are followed. Facilitate FOH breaks and ensure appropriate guest coverage. Scheduling employees and overseeing schedule so as to minimize overtime (over 8 hours in one day, over 40 hours in one week). Ensures compliance with all policies, procedures and encouragement through daily meetings, audits. Promotes a friendly environment, maintaining standards and all other components of guest service. Positively and respectfully interacts with co-workers, managers, owners, customers, and vendors. Oversees the servers, runners, bussers, host team in the excellent performance of their duties. Disciplines and recommends correction, discipline, guidance to servers, bussers, runners and host team. Ensures the maintenance, cleanliness, and sanitary conditions of the restaurant front of the House. Provides coaching, direction, praise, and feedback to Team Members. Appropriately dealing with unpleasant, angry or discourteous people. Must display ethical conduct and decision-making abilities. Must make assignments of employees based on merit and not any protected characteristics under the law. Be present on the floor during service, touching tables and making guest connections and build business. Primary responsibility is management; AGM is to direct subordinate employees to perform their tasks. Keep the Food & Beverage Director informed of incidents, events that occur. Basic Skills Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making. Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Monitoring Monitoring/Assessing performance of yourself, servers, runners, busser to make improvements or take corrective action. Social Skills Instructing Teaching others how to do something. Service Orientation Actively looking for ways to help people. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Systems Skills Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one. Systems Evaluation Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. Resource Management Skills Motivating, developing, and directing people as they work, identifying the best people for the job. Time Management Managing one's own time and the time of others. Directs efficient and accurate preparation and sale of products to maximize the guest experience. Motivates and directs team members to exceed customer expectations with fast and friendly service. Ensures prompt and regular attendance for assigned shifts, meetings and training. Proficient managing employees and staff performance. Demonstrates a formal, comprehensive understanding of the quick service industry. Ability to define problems, collect data, establish facts, and draw valid conclusions. Aptitude to utilize POS Systems, email, Microsoft, Auris Payroll, 7shifts, Resy, Kickfin and other programs applicable to position. Excellent organizational and time management skills. Ability to prioritize and organize own and others' work and time to meet deadlines and objectives. Available to work various shifts which may include evenings, weekends and holidays. Input all invoices into Extra Chef. Duties, responsibilities, and essential functions may change at any time.
Job Type:
Full-time Pay:
$90,000.00 - $93,000.00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off
Shift:
Day shift Evening shift
License/Certification:
Driver's License (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)
