RFP Manager jobs in Baton Rouge, LA

Summary of Position:

Responsible for ensuring all restaurant operations run smoothly. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. There are times when the Assistant General Manager has to fulfill the duties of everyone else in the restaurant: Cook, Server, Bartender, Kitchen Manager, Front of House Manager, etc. The duties outlined below are in addition to job descriptions of the positions previously mentioned.

Duties & Responsibilities:

• 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. Assist the General Manager by keeping a calendar of events and inform the staff when special arrangements or training needs to be done.
• 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. This skill set is also intended to help/train employees with procedures and to overcome situations that are atypical and require management support. Additionally, as an expert in the POS you will have access to management areas within the system and you will be asked to perform duties in line with your job description.
• The General Manager will be responsible for training new hires or by coordinating a training schedule with trainers. As Assistant GM, you will either be asked to help train staff, help coordinate training schedules, or both tasks.
• Communicate professionally with the entire staff to provide them with the utmost respect. This communication is the key to keeping up to speed with the daily operations of the restaurant and understanding the staff's perspective.
• The General Manager will be responsible for coordinating with the sub-managers to create the work schedule for personnel. However, you might be asked to give input with regards to personnel and schedule creation. If there is a no call / no show situation or if a shift cannot be filled, it is the responsibility of the management team to find an antiquate replacement or to fill that shift themselves.
• Responsible for all product / supply ordering and vendor relations. The General Manager and Assistant GM are ultimately responsible for accurate ordering and maintaining proper food, alcohol, and maintenance costs. If there are issues, the restaurant owners will hold the General Manager responsible.
• Must receive a State and Local Liquor License within 30 days of employment.
• Must receive a ServSafe Certificate in food handling.
• The Assistant General Manager is responsible for learning ALL aspect of managing the restaurant. If the General Manager cannot perform their duties, the Assistant GM should be able to step into the General Manager's job without questions or hesitation.
• The Assistant General Manager and the General Manager need to have open lines of communication so that they both know about all decisions, personal assessments, hiring/terminations, meetings, etc. This aspect of your job is one of the most important responsibilities.

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 manager others
• Be able to communicate clearly, politely, and concisely with our 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.
• Finally, must have an overall understanding of management's goals and philosophies of store operations.