Capstone Concepts - Franchisee of First Watch #capstoneconcepts The Assistant General Manager’s primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept. The Assistant General Manager is responsible for the success of the operation within their control. A successful manager will demonstrate the following competencies required to achieve the desired “outcomes” from their contributions to the mission statement: ESSENTIAL DUTIES: Culture and Management: 1. Ensure daily time keeping is accurate. 2. Set standards so unit achieves a 95% or better health and Steritech inspection. 3. Follow weekly schedule. No overtime. 4. Be ready for white glove inspections. 5. Provide hands-on leadership when working in unit. Work positions and provide feedback daily. 6. Follow up and verify all cash deposits are made daily. 7. Check weekly paperwork to ensure accuracy before it is turned into the office. 8. Ensure daily paperwork is completed. Follow up on DSR RED items to ensure we are meeting standard. 9. All produce and food orders completed on time. No more than 7 days on-hand food in the unit. 10. Bi-weekly food inventory completed with unit manager. 11. Be accessible even on your off days. During vacation have a plan in place so you are not interrupted. 12. Handle all complaints in a manner that aligns with our culture of service. 13. Work with marketing on initiative rollouts and event preparation. 14. Write and execute a TTD list. The 12-24-36 hour rule. Hiring: 15. Assist General Manager in making sure all new hire processes are followed and paperwork is submitted to the office in a timely manner. 16. Check People Matter daily for new application flow. 17. Perform interviews with the Unit manager. Training, Development, and Retention: 18. Ensure all policies and procedures around training for new hires are being followed. 19. Oversee and/or participate in certification of team members. 20. Develop your replacement. 21. Participate in bi-weekly manager meeting to set and enforce standards. Ensure all team members follow Capstone Concepts’ uniform standard. Terminations: 22. Complete all terminations per the Exit Interview process and submit to the office within a week of last day worked. Financial: 23. Ensure unit has proper supplies while maintaining period budget. 24. Hit or exceed period budget.
QUALIFICATIONS • 2 Years management in the food industry • 1 Year at Assistant Manager level • Can work in a high stress environment • Heavy Kitchen experience • Proficient in Microsoft office • Organized • Hands-on leadership style • Valid driver’s license and personal vehicle insurance • Ability to motivate and develop team members • Good written and verbal communication skills • Time management skills and ability to multitask • Ability to make good decisions and find alternative solutions • Must pass a background check and drug screening
Managers enjoy: - Competitive pay and benefits including health, 401k and paid vacation - Excellent training - Opportunities to advance We try not to take ourselves too seriously, but there are a few things we look for in our managers: - Two years of restaurant experience - Passion for fresh food and customer service - Unfailing work ethic and integrity - Ability to attract and foster a quality staff and inspire them to greatness - Professional presentation and demeanor ESSENTIAL PHYSICAL REQUIREMENTS: 1. Ability to walk and stand throughout the entire shift of approximately 10 hours. 2. Ability to continuously reach, bend, stoop, wipe, and carry objects. 3. Ability to lift a maximum of 50 pounds. 4. Cognitive abilities to reason, solve problems, and manage conflicting priorities.