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Hours Full-time, Part-time
Location 1313-2 West Sepulveda Blvd
Torrance, California

About this job

JOB TITLE: Assistant General Manager WORK GROUP: Operations

REPORTS TO: General Manager FLSA STATUS: Exempt

GENERAL SUMMARY:

The Assistant General Manager has the primary responsibility of supporting the General Manager in the day to day operations of the restaurant; conveying the San Pedro Fish culture to his/her Crewmembers and guests; as well be a creative team player who likes to work hard, have fun, and show sincere dedication to San Pedro Fish. He/she will be responsible for upholding San Pedro Fish standards for the Crewmember and guest experiences as well as providing support in financial management, restaurant maintenance and company initiatives.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Operationally Driven: Lead “What We Do” on each shift; at San Pedro Fish, “What We Do” is serve the freshest meal whiling having fun and taking pride in our fresh fish selection! Promote open communication between all levels of Crew in the restaurant including: Operation Managers, Shift Managers, Shift Captains, Trainers and Crewmembers; lead the San Pedro Fish crew recognition program in the restaurant through respect, recognition and reward; align restaurant management team performance and restaurant performance with company standards; proactively manages operation of the restaurant to include planning and forecasting of weekly sales, labor and cost of good; maintain restaurant cleanliness; identify maintenance problems and communicates problems to General Manager and Facilities Department; lead inventory management and ensures weekly vendor orders are made and properly received; lead achievement of all performance metrics.
2. Fiscally Fit: Support, implement and execute the operationally driven strategy; manage food and labor costs to increase restaurant profitability while leading restaurant team to achieve financial goals set by the Leadership Team; identify issues that need to be addressed to develop and present a plan of solution to the General Manager; implement and/or execute plan; monitor and manage spending on all costs and services; write effective schedules for review and approval that set the restaurant up for success based on trends; maintain open communication with General Manager, Director of Operations and the Restaurant Support Office.
3. People Management: Use company approved selective hiring criteria to maintain a quality Crewmember roster; consult with General Manager on all hiring decisions; train and develop Managers and Crewmembers to improve the quality of the restaurant operation; support the professional development of the restaurant managers and Crewmembers; assess areas of opportunity to recommend solutions or develop plans to address restaurant or Crewmember issues; draft one-on-ones, development plans and action plans for managers and share information with General Manager; lead follow up on all performance plans delivered; lead and execute all new crewmember hire processes and orientations.
4. Guest Focused: Understand the purpose, rationale, requirements and desired results of all company driven programs and initiatives; actively lead, collaborate, organize and support the restaurant to remain guest focused; manage the team execution of the service steps at the guest level; manage the team expectation of food quality and delivery.



QUALIFICATIONS:
• Minimum of High School Diploma or equivalent required, some College preferred
• Must be 18 years of age or older
• Minimum of 18 months of previous food service, retail or restaurant management experience
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly
• Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects
• Takes initiative
• Has excellent verbal and written skills
• Is a brand ambassador both in and outside of the restaurant
• Training experience a plus
• Knowledge of Labor Laws
• Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant
• Knowledge and skills in people management including recruiting and scheduling

ADDITIONAL REQUIREMENTS:
The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions.
• Ability to lead, motivate, and empower the San Pedro Fish Crewmembers to higher levels of performance
• Ability to align crewmembers with San Pedro Fish culture by balancing working hard and having fun
• Ability to manage basic tasks, the restaurant’s Crewmembers and fiscal operations
• Ability to manage all public dealings in a professional manner
• Ability to recognize problems and problem solve
• Ability to accept feedback and willingness to improve
• Ability to set goals, create plans, and convert plans into action
• Ability to measure performance, subjectively and objectively