Vacancy expired!
We are hiring Assistant General Managers & Sous Chefs at our J-Town and Downtown locations!
Assistant General Managers:
Assists the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Performs his/her duties in assigned company restaurant(s) based on the needs of the Company. Assumes leadership of, and accountability for, restaurant operations and results in the absence of the General Manager, and or, when functioning as the Manager on Duty.
Responsibilities
Oversees production of food according to sanitation and quality standards
Manages and mentors staff, including recruiting/hiring/training of all employees, overseeing HR/payroll,
managing issues of discipline/termination, ensuring ongoing training/education, etc
Manages supplies and ensures orderly work areas
Ensures that work areas are clean and that equipment, tools, and supplies are properly stored
Ensures compliance with all applicable federal and state laws and all company policies
Provides timely and accurate reports as required
Addresses customer concerns and issues
Ensures stated goals are met
Incentives:
Salary (based on experience) to include:
-Paid vacation
-Medical/Dental/Vision Programs
-401k
-Tips + Bonus potential based on restaurant performance.
Minimum 2 years in a salaried restaurant management position
Experience in high volume, fast-paced restaurant management
Excellent computer and Microsoft Office skills
Excellent communication skills, verbal and written
Possess a true passion for mentoring others and is able to provide consistent support to aid in the success of the
operation
Knowledge of budgeting, forecasting, staffing, and scheduling
Looking for an individual who excels in restaurant growth and has the ability to drive sales while control costs to
achieve solid financial results
Honesty, integrity, strong communication skills, and a love for customer satisfaction
Strong financial acumen and P&L accountability experience
College degree preferred but not required
Sous Chef:
Assists the Executive Chef in restaurant operations and in preparation and design of all food through the implementation, management, and enforcement of policies, procedures, programs, and standards. Provide direction for staff to operational execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
Position Activities and Tasks:
Assists the Executive Chef in planning and analyzing operations.
Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
Required, under certain circumstances, to perform/assist all functions for all positions in the kitchen.
Ensures the kitchen's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
Conducts employment activities to include staffing (hire/term responsibilities), and training.
Ensures accurate financial data to include: productivity, food costs. Responsible for all communications with regard to system breakdowns and deficiencies.
Attends restaurant management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her supervision.
Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction and operational functionality.
Ensures the thorough training and development of personnel directly supervised.
Physical Requirements/Environment / Working Conditions:
Extensive standing, without breaks
Exposure to heat, steam, smoke, cold
Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 ft.
Must have high level of mobility/flexibility in space provided
Must be able to fit through openings 30" wide
Must be able to work irregular hours under heavy pressure/stress during busy times
Bending, reaching, walking
Carrying product weighing about 20 pounds for distances up to 30 feet
Lifting up to 50 pounds
Education / Experience Level Required:
High School Diploma or GED required, specialized culinary training or education preferred.
COME VISIT US OR APPLY ONLINE AT https://my.peoplematter.com/mja/bluegrass/JobApp/GetJobOpenings?personId=&city=Louisville&state=KY&zipcode=40245&StrSelectedLocIds=6e5addbf-97b3-468d-81fe-ac79013b353e%7C9b3fbf50-8b28-41ff-aeae-ac790143bfa1&alias=bluegrass
