The Assistant General Manager is responsible for overseeing and managing the restaurant’s operation, supervising managers and service staff, conducting necessary training and provide the best service to guests. Supports the General Manager the property day to day and operations of the restaurant. Leads projects as well as providing support in financials, inventory, maintenance and company initiatives. All duties are to be performed in accordance with company policies, practices and procedures.

Duties/Responsibilities:

• Leadership and coordination for Casa Cruz management team, inclusive of operations, guest relations, and facilities managers. Provide mentorship and support.
• Leadership for all FOH employees, including recruiting, selecting, training, ongoing management and development
• Floor presence during service, leader in guest relations and providing hands on service, maintain and elevate our standards of service
• Ensure the house is properly set at all times, inclusive of dining rooms, furniture, lights, music and anything that contributes to the environment and vibe at Casa Cruz
• Ensure the house is properly closed after every shift, this includes all guest spaces and FOH service areas such as bars, pantries, and dining rooms.
• Elevate training programs for staff and management including onboarding and continued development
• Assistant in achieving service goals set forth by the property executives
• Maintain professional and positive communication with all employees
• Communicate effectively and respond to guest experience feedback
• Prepare staffing schedules for FOH hourly staff and management within the payroll budget provided by the Director of Finance
• Ensuring cost control for operating expenses and labor
• Maintain relationships and manage all outside vendors, cost, quality and service
• Ensure Federal, State, and local law compliance with support from HR Manager
• Lead employee relations and progressive discipline at all levels with HR Manager
• Compliance with DOL guidelines, follow internal SOP
• Compliance with DOH regulations, ensure proper SOP for all FOH areas including pantries, bars and beverage storage locations
• Effective communication between internal team and external stakeholders
• Collaborate with Executive Chef on service standards and support all efforts to provide the highest level of product
• Maintain facilities inclusive of all FOH, guest facing spaces including pantries, bars, and beverage storage
• Conduct weekly operations meetings with proper agenda and meeting minutes circulated
• Conduct weekly executive meeting with CEO and VP of Operations with proper agenda and meeting minutes circulated
• Participate in P&L and executive meetings with Santa Cruz Co
• Positioned as a business leader communicating and executing tasks per the VP of Operations and CEO, presenting ideas and elevating service and offering at all levels
• Adhere to company procedures

Required Skills/Abilities:

• Associate or bachelor’s degree. Business Management degree desirable
• 3 years previous service or supervisory experience at an operation with similar culinary, service, guest relation and operational standards
• Strong computer skills (Microsoft Office), and POS systems
• Considerable knowledge of mathematical calculations and budgetary analysis capabilities required
• Ability to work a variable schedule, including weekends, and shifts from morning through late night
• Exceptional verbal and written communication skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.
• Time management and organizational skills.
• Excellent leadership, training, and developmental skills.
• Proficient with Microsoft Office Suite or related software.
• Bilingual is a plus.

Key Competencies:

• Decision-making, judgment, problem analysis and problem-solving, planning and organizing, resource management, communication, guest service focus, quality orientation, teamwork, coaching and mentoring
• Experience with directly supervising and leading a large team
• Excellent facilities and kitchen operation knowledge
• Ability to demonstrate leadership skills; inspire and motivate others to perform well
• Clear, strong, verbal and written communication skills and organizational skills
• Understand local health and safety requirements; ability to ensure that Department of Healthstandards are upheld
• Ability to read, analyze and interpret general business documents, safety rules, technical, andgovernmental regulations
• Ability to compose reports, business correspondence, task lists and procedure manuals
• Capability to effectively present information and respond to questions from managers, team members and guest in a professional manner
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse challenging situations and resolve conflicts
• Aptitude to apply creative solutions to practical problems and situations where limited standardization exists
• Capable of working independently and in a team environment; balances team and individual responsibilities
• The ability to carry out supervisory responsibilities in accordance with company philosophy, policies, and applicable laws
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour, and labor relations

Physical Demands:

• Involves standing most of the time, as well as climbing stairs repeatedly.
• Involves repeated reaching with arms and hands, carrying objects less than 20 lbs. and bending and stooping.
• May include possible lifting and moving objects of 40lbs or more.