Manager

Baton Rouge, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $43,200.00 - $61,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Professional Development

Job Description

The hiring establishment is a dynamic and well-established restaurant known for its dedication to delivering exceptional dining experiences through quality food, outstanding guest service, and a clean, inviting atmosphere. As a reputable player in the hospitality industry, this restaurant prioritizes strong leadership, operational excellence, and continuous staff development to maintain high sales and guest satisfaction metrics. The company fosters an inclusive and positive environment where teamwork and professional growth are encouraged. Employment is full-time, with competitive compensation aligned to industry standards and commensurate with experience and qualifications.

The role of Assistant General Manager is pivotal within the restaurant’s leadersh... Show More

Job Requirements

Must have a State and Local Liquor License within 30 days of employment
Must receive a ServSafe Certificate in food handling
Be 21 years of age
Have three or more years of relevant restaurant experience
Possess excellent communication skills
Ability to work long hours and stand for extended periods
Must be physically capable of lifting up to 50 pounds
Ability to manage and lead a team effectively
Must be able to operate a POS system proficiently

Job Qualifications

Be 21 years of age
Be able to communicate and understand the predominant language(s) of the restaurant's trading area
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions
Possess excellent basic math skills and have the ability to operate a cash register or POS system
Be able to work in a standing position for long periods of time (up to 15 hours)
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Must have the stamina to work 50 to 60 hours per week
Ability to work well with and manage others
Be able to communicate clearly, politely, and concisely with staff
Must have expert knowledge of general kitchen and cooking/prepping procedures and functions
Must have expert knowledge of the general front of house procedures and functions
Must have an overall understanding of management's goals and philosophies of store operations

Job Duties

Understand completely all policies, procedures, standards, specifications, guidelines and training programs
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
With the General Manager's guidance, help to make employment and termination decisions
Fill in where needed to ensure guest service standards and efficient operations
Continually strive to develop your staff in all areas of managerial and professional development
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Help to plan and carry out restaurant marketing, advertising and promotional activities and campaigns with guidance from the General Manager and the corporate office
Watch for and deter theft (including eating on the line, giving away food, etc) by managing employees on shift and watching food costs through purchasing
Become an expert on the Point of Sale (POS) system with the intention to solve any problem that might arise
The General Manager will be responsible for training new hires or by coordinating a training schedule with trainers, as Assistant GM, you will help train staff or coordinate training schedules
Communicate professionally with the entire staff to provide them with the utmost respect
Give input regarding personnel and schedule creation and find replacements for no call/no show situations
Responsible for all product/supply ordering and vendor relations
Must receive a State and Local Liquor License within 30 days of employment
Must receive a ServSafe Certificate in food handling
Be able to step into the General Manager’s role without hesitation if needed
Maintain open lines of communication with the General Manager regarding all decisions, hiring/terminations and meetings

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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