Assistant General Manager - Los Chingones DTC

Responsible for teaching the TRG VISION and leading of the Core Values to the kitchen team and all our OHANA. Keeper of our culture in the BOH and FOH. Qualified Assistant General Manager to oversee the planning, organizing, training, and leadership required to meet stated sales, cost, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation objectives. Be the Employer of choice! You will go above and beyond to pursue CULINARY EXCELLENCE.

Activities & Responsibilities:

o . Going above and beyond is the new normal.

o Everything must be done with urgency.

o Manage and control Back of Hour Labor (in conjunction with General Managers) to ensure accurate staffing levels, interview and place new hires, and coach and develop leadership talent.

o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.

o Cooperating with the general manager and assisting with anything from project planning to staff management.

o Nurturing positive working relationships with staff.

o Delegating daily tasks.

o Addressing any issues in a timely fashion.

o Supervising staff and controlling merchandise.

o Establishing key performance targets and managing employee performance.

o Developing and implementing company growth plans.

o Guaranteeing high-quality service to all guests.

o Managing the restaurant budget.

o Ensuring company policies and procedures are followed.

o Setting a good example for staff.

o Must be able to drive a high energy work culture.

o Monitor sanitation practices to ensure that employees follow standards and regulations.

o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

o Ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.

o Provide orientation of company and department rules, policies and procedures to new kitchen employees.

o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

Tools & Technology:

o Office suite software (Microsoft Office) / Electronic mail software (Microsoft Outlook or similar)

o Inventory management software (Compete or Similar)

Qualifications

• Proven experience in staff training and management within a fast-casual restaurant environment
• Strong food service management and kitchen management skills
• Proficiency in using Microsoft Office and POS systems (Aloha, Micros)
• Excellent team management and supervisory experience
• Background in food preparation, inventory control, and cash handling
• Relevant experience in casual dining, catering, and hospitality management

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift

Work Location: In person

Salary : $60,000 - $70,000