Assistant General Manager

Colorado Mountain Brewery

$60,000 base salary

Offering salary + bonus, health, dental, vision and AFLAC insurance, meal benefits and paid time off.

At Colorado Mountain Brewery we believe that great food, great service and great beer are our keys to success. In order to be successful in this, we need YOU!

We consider ourselves to be a “family” of amazing people full of enthusiasm and passion for providing exceptional service.

At CMB, we provide a supportive training-based atmosphere for our Team Members. We believe that our team members are instrumental in our ability to provide legendary service and we invest in YOU. Did you know?

• Over 90% of our Managers were once Team Members themselves!
• This position is full time with an outstanding benefits package that includes, medical, dental, vision, Aflac and a bonus program.
• Managers receive a free Manager Meal while on shift and we provide discounts on food while off shift.
• We offer flexible work schedules.
• Closed on Thanksgiving and Christmas.

The Assistant General Manager manages and executes all FOH and Bar functions following Colorado Mountain Brewery established policies and procedures and reports to the General Manager and the Director of Operations. This position supervises all FOH employees to ensure that staff are performing in accordance with CMB standards, labor laws, and all regulatory elements as well as ensuring guest satisfaction and overall profitability. This position is expected to lead by example with positivity, professionalism and profitability as part of the management team. It is required that this position is visible and available for employees and guests at all times during the shift. This position is responsible for keys, vault and money accountability.

QUALIFICATIONS AND REQUIREMENTS:

• High School Diploma or GED is required
• Secondary education in business management (or related) field is preferred.
• Minimum of three years of high level restaurant management experience is required.
• Manager ServeSafe Certification preferred.
• Food Handler and Alcohol ServeSafe Certification required.
• Knowledge and understanding of rules and regulations regarding Health, Safety, Sanitation and Emergency procedures
• Must have the ability to work open, volume and closing shifts.
• Proficiency in the use of computers and POS systems is required.
• Knowledge and understanding of rules and regulations regarding Health, Safety, Sanitation and Emergency procedures.
• Must exhibit professionalism, positivity and be able to execute profitability.
• Must exhibit Self-discipline, initiative, outgoing, pleasant, polite manner, and neat/clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Must possess good communication skills for dealing with diverse staff.
• Must be at least 21 years of age.
• Must be eligible to work in the United States and provide proof upon hire.

RESPONSIBILITIES AND DUTIES

ORGANIZATIONAL EXPECTATIONS:

• Upholds the Company's mission and core values of HEART: Humility; Excellence; Accountability; Respect and Teamwork.
• Ensure discretion with confidential information.
• Maintains courteous, helpful and professional behavior on the job. Will support the success of the entire team by promoting a collaborative work environment.
• Adheres to all Colorado Mountain Brewery Policies and Procedures, Colorado Mountain Brewery Safety Policies and Procedures and OSHA safety guidelines.
• Consistently contributes to problem-solving and cooperates with identified resolutions.
• Brings issues and process improvement ideas to the attention of the Supervisor.
• Maintains verbal, written and management skills required for the position.
• Attends meetings and actively participates as required.
• Completes training as required for position.
• Demonstrates appropriate level of time management in support of co-workers and the entire team.

JOB SPECIFIC TASKS:

• Oversee and manage all areas of the daily restaurant operations and make final decisions on matters of importance with the General Manager (GM).
• Assist in oversight of all facility needs, grounds needs and maintenance needs on a daily basis; bring items of concern to GM. This should be completed with daily walk around of facility.
• Manage all areas of restaurant bar to include training, inventory and cost saving assessments.
• Increase sales by taking care of guests and managing labor costs by taking care of employees.
• Responsible for supporting and/or implementing training programs. Either to train or delegate training on all staff on every aspects of FOH to include Host, Servers, Food Runner, Busser and Banquet services.
• Hold pre-shifts to prepare your staff for the shift ahead and set the tone for the day/night.
• Manage shifts that include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Conduct table visits, be sincere and ask guests specific questions to gain honest feedback from the customer perspective. Always address and report guest service issues.
• Investigate and resolve complaints concerning food quality and service, notify General Manager of complaints and put systems in place to address the issues or concerns.
• Set goals and implement processes that support the success of the restaurant. Track follow through of goals with GM.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures as delegated by GM.
• Responsible to meet agreed upon targeted financial goals for profitability.
• Oversight over inventory needs as delegated by GM.
• Responsible for ensuring all credit card charges are batched on a daily basis, successfully completed or resubmitted if not.
• Responsible for oversight of staff and ensuring consistent high quality of food handling and service.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards for yourself and employees.
• Must be ServSafe Certified, oversee training of staff according to ServSafe criteria and ensure restaurant is following ServSafe guidelines.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk on injury and accidents. Complete appropriate accident reports and submit to HR within 24 hours in the event a guest or employee is injured. Report all safety concerns within 24 hours to Director of Operations, Human Resources and General Manager.
• Monitor employees' performance to deliver efficiency and consistent high quality meals.
• Train employees regularly using CMB tools and resources.
• Functions as a member of the CMB Management team and attends appropriate meetings.
• Prioritizes work responsibilities effectively.
• Other duties as requested/assigned.

SUPERVISORY EXPECTATIONS:

• Must maintain calm and professional demeanor.
• Exercises job-related judgment and knowledge
• Organizes and prioritizes while working with strict deadlines.
• Exercises responsible stewardship of CMB budget or cost related items by making sound budgetary decisions.
• Responsible for recruitment, interviewing and selection of FOH staff using CMBs recruitment tools and processes. Notifies HR of selected candidates for hire.
• Responsible for the overall supervision of FOH Staff, including orientation, counseling, training, scheduling, performance management and disciplinary actions (with HR assistance).
• Provides guidance and regular coaching to employees.
• Assigns tasks fairly and appropriate to job responsibilities.
• Required to maintain detailed supervisory notes documenting counseling and coaching interactions.
• Must address disciplinary issues in a timely manner applying Company policy.
• Communicates goals and expectations clearly and effectively with direct reports.

PHYSICAL DEMANDS AND WORKING CONDITIONS:

The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physical Requirements - Requires full range of body motion, manual and finger dexterity, and eye-hand coordination; requires the ability to use department equipment, to communicate effectively; requires standing, walking, sitting (possibly for long periods of time) and performing repetitive tasks (including working on the computer) for up to the entire work day; requires the ability to lift/carry up to 50 pounds using appropriate body mechanics.
• Visual, Hearing and Communication Requirements - Requires corrected vision and hearing to within normal range, with or without reasonable accommodation. Must be able to communicate effectively in verbal and written form with all levels of personnel within and outside of the organization.
• Pressure Factor - Requires working under stressful conditions. Moderate pressure to meet scheduled and recurring deadlines.
• Environmental Conditions – Work space may be shared. Working conditions may be noisy with fluctuating indoor temperatures. May be exposed to a risk of bodily injury through contact with moving instrumentation, substances and other conditions common to a kitchen/restaurant environment. Subject to unpleasant odors.