Assistant General Manager
The AGM must support the GM by teaching, coaching, and leading their team while simultaneously learning the skills of growing sales, managing COGs, labor investment, and protecting the guest experience. In addition, the AGM fulfills the general manager's duties in the absence of the GM.
Understanding our REAL standards is essential for the AGM to clearly communicate and hold the team accountable. Good communication is an art that has to be constantly refined, and the AGM must be able to deliver information in a way everyone understands. Communication works both ways. Not only does the AGM have to communicate with their team, but they must also possess the ability to listen. The AGM must confidently delegate tasks, resolve conflicts with a guest or among team members, hold themselves and their team accountable, and bring their team together in a clean, safe, and well-organized environment.
The AGM must be able to perform all positions within Pica Rica.
Responsibilities:
GENERAL
• Support the GM
• Leads team with high energy and laser focus on the guest experience.
• Oversee and manage all areas of the restaurant in the absence of the GM.
• Direct training of employees.
• Controls costs by reviewing portion controls and quantities of preparation, minimizing waste, maximizing yields, and ensuring high quality of preparation.
• Investigate and resolve complaints concerning food quality and guest service.
• Manage sanitary practices for food handling, cleanliness, and maintenance of kitchen and dining areas.
• Conform and supervise alcoholic beverage regulations.
• Reports inventory, invoices, and daily sales.
Food Safety and Planning
• Manage 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.
• Responsible for ensuring consistent, high-quality food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified.
Guest Experience
• At Pica Rica, hospitality is our craft. Therefore, our guests should expect a fine dining experience with the convenience of fast-casual.
• The food must be on point in flavor and presentation.
• Server etiquette must be followed and observed when tables are served and cleared.
• Touching tables and protecting guest experience
• Listen to guest feedback and teach, coach, and lead appropriately to continuously improve the experience.
• Ensure positive guest experience in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied customers into return customers.
• Be a person in the community.
Operational Responsibilities
• Ensure that proper security procedures are in place to protect employees, customers, and company assets.
• Ensure a safe working and customer environment to reduce the risk of injury and accidents.
• Manage shifts which include: daily decision-making, scheduling, and planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and guest service.
Personnel
• Provide direction to the team regarding operational and procedural issues.
• Involvement in training of employees.
• Positively develop the team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
Community Involvement
• Provide a strong presence in the local community and a high level of community involvement by the restaurant team.