Assistant General Manager

The modern-casual meatball and butchery-inspired concept is the first of its kind to launch in Phoenix. Brought by visionaries and operators of Tomaso's, Hash Kitchen, The Mexicano, and The Sicilian Baker. The Sicilian Butcher is a chef-driven neighborhood restaurant developed by celebrity chef Joey Maggiore.

Requirements

• At least 21 years of age and has earned a High School diploma or GED
• 2 or more years of restaurant management experience managing a team of 15 or more employees at a time, interacting frequently with guests, and coaching employees to assume increasingly challenging roles
• Demonstrated career experience in customer service management
• Extensive food and beverage knowledge
• Acute financial management skills
• Available to work flexible hours, including weekends, evenings, and holidays
• Must have a current food handlers card or be able to obtain one
• Willing to go the extra mile to satisfy every need of our guests. 

A Day in The Life

The Assistant General Manager must be professional, dependable, enthusiastic, and friendly. The Assistant General Manager must work well under pressure, have previous restaurant management experience, and be excited to join a team that is dedicated to detail. This position is to assist the General Manager in accountability for the store’s performance and requires strong organizational and communication skills to drive our commitment to excellent guest service and high-quality dining! Overall responsibilities include team leadership and motivation, overall financial management, guest satisfaction, and additional administrative tasks.

• Oversee coordination of the entire restaurant operation, including front-of-house and back-of-house
• Deliver superior guest services and ensure absolute customer satisfaction
• Respond efficiently to customer complaints
• Enforce and offer the best quality of products possible
• Organize and supervise shifts 
• Appraise personnel’s performance and provide feedback to keep them upbeat and productive
• Estimate consumption, forecast requirements, and maintain inventory
• Track compliance with sanitation and safety rules and regulations
• Control costs and cut waste
• Successfully promote and publicize the brand
• Nurture a positive working environment and lead by example as restaurant supervisor
• Track operations and start corrective actions