Capstone Concepts - Franchisee of First Watch #capstoneconcepts The Assistant General Manager's primary purpose is to assist the General Manager in developing 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. 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. Check weekly paperwork to ensure accuracy before it is turned into the office. 7. Ensure daily paperwork is completed. Follow up on DSR RED items to ensure we are meeting standard. 8. All produce and food orders completed on time. No more than 7 days on-hand food in the unit. 9. Handle all complaints in a manner that aligns with our culture of service. 10. Work with marketing on initiative rollouts and event preparation. 11. Create ways to increase No-Wait and Sunny Club sign ups. 12. Handle all complaints in a manner that aligns with our culture of service. 13. Write and execute a TTD list. The 12-24-36 hour rule. Hiring: 14. Assist General Manager or Assistant General Manager in making sure all new hire processes are followed and paperwork is submitted to the office in a timely manner. Training, Development, and Retention: 15. Ensure all policies and procedures around training for new hires are being followed. 16. Participate in certification of team members. 17. Develop Black Hat and Black Apron team members. 18. Develop your replacement. 19. Participate in bi-weekly manager meeting to set and enforce standards. 20. Ensure all team members follow Capstone Concepts' uniform standard. Terminations: 21. Complete all terminations per the Exit Interview process and submit to the office within a week of last day worked. Financial: 22. Follow up and verify all cash deposits are made daily. 23. Ensure unit has proper supplies while maintaining period budget. 24. Audit re-fire report and daily checks to ensure no theft is happening. 25. Follow up on food cost issues and implement plans to be under gap by .6%. 26. Bi-weekly food inventory completed with unit manager. If Gap is greater than .7%, weekly food inventories completed. 27. Hit or exceed period budget.
- Effective oral and written communication skills - Regularly works more than 40 hours per week, generally 50-55 hours per week, with five days on the job, and two days off work, as a general rule - Regularly works in the kitchen leading, training, teaching and coaching culinary duties - Regularly works in the dining room leading, training, teaching and coaching host and service functions - Walking, bending and stooping. Some moderate to heavy lifting on a semi-regular basis. Moderate exposure to extreme temperatures (i.e. freezer, heat behind the cook line). - Must have a valid driver's license and automobile insurance. - Must pass a background check and drug screening. QUALIFICATIONS • 2 Years management in a full-service restaurant • 1 year at assistant manager level • 2 years’ experience at FW • Black Hat or Black Apron certified for internal promotions • Can work in a high stress environment • Heavy kitchen experience • Proficient in Microsoft Office products • 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
Managers enjoy: -Never have to work a night shift. - 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 full-time 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.