Summary Description:

The Assistant Manager is responsible for opening and closing the restaurant daily, printing & understanding daily food sale reports, conducting pre-shift meetings with front-of-the-house staff and assisting the General Manager in his operation duties as needed. He/she is also responsible for projecting a professional company image through in-person and phone interaction.

Essential Duties and Responsibilities:

COMMITMENT AND FOCUS

• The Assistant Manager must be committed to the MTC Philosophy and Service motto, and be able to communicate them to everyone throughout the organization.
• In order to perform all of his/her duties and responsibilities, the Assistant Manager must schedule his/herself for a minimum of 55 hours per week. Including lunch and dinner shifts. This schedule also includes weekends and holidays.
• Take responsibility and be accountable for his/her actions.
• Show interest in self-improvement.
• Act with a sense of urgency and pursue challenging goals in the face of adversity.
• Take initiative in General Manager’s absence.
• Keep projects and tasks on schedule.
• Perform to earn Executive Management’s full confidence.
• Assure discreet handling of all business.
• Is driven to improve co-worker performance, restaurant profits and sales.
• Stays focused during busy times to assure that service flow is maintained.
• Leads by example.
• The Assistant Manager must have excellent communication & leadership skills.
• Must have the ability to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must be able to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Performs other duties and responsibilities as required or requested.

Customer Service

• The Assistant Manager must be focused on providing fast, friendly and courteous service.
• Ensures customer service in all areas.
• Responds to complaints, taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
• Provides a constant presence on the floor interacting with Guests to gauge their restaurant experience and/or to resolve any Guest issues.
• In unfavorable situations, the Assistant Manager, must remain calm, and be flexible with staff and Guests.

Food Quality and Safety

• Helps enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas.
• Ensures compliance with operational standards, company policies, federal/state/local laws and ordinances.
• Maintains a professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.

Profitability

• The Assistant Manager must have an intimate knowledge of the restaurant and menu.
• Must be able to efficiently operate the restaurant’s point of sale, or POS system.
• Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Maintains smooth operation within the dining room and bar during open the restaurant’s open hours by ensuring proper food delivery to tables, reservation management, seat configuration, etc.
• Keeps up with daily voids and comps.
• Estimates restaurant needs, places orders with distributors and schedules the delivery of food and liquor.
• Maintains a great rapport with MTC Commissary and follows company policies when ordering and/or issuing merchandise, etc.
• Ensures that all restaurant supplies are used appropriately to minimize waste.

Sales and Marketing

• Takes part in business development project (Amigo Cards).
• Works closely with Reservations Manager to assure that all reservations are prepared on time and according to specifications.
• Keeps up with Conventions and current events in the city.
• Tracks Server Promotions and identifies trends.
• Create a great rapport with vendors.

Cost Effectiveness

• Has knowledge of restaurant sales and labor and works with General Manager to minimize overtime.
• Creates schedules based on reports provided and restaurant needs.
• Ensures that all restaurant equipment is working properly and that all supplies are used efficiently.

Staffing and Employee Relations

• The Assistant Manager is responsible for interviewing, recruiting and training Team Members.
• Conducts orientation and oversees the training of new employees.
• Provides direction to Team Members regarding operational and procedural issues.
• Ensures that Team Members are groomed and uniforms properly cleaned and pressed.
• Develops employees by providing ongoing feedback, establishing performance expectations and by conducting Employee Performance Reviews.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• The Assistant Managers has the ability to motivate Team Members to work as a team to ensure that food and service meet appropriate standards.
• The Assistant Managers makes sure that all Team Members perform their jobs correctly and if a Team Member requires admonishment, the Assistant Manager can issue a verbal or written warning to correct the behavior.
• The Assistant Manager is available for questions or comments from the staff.
• Works as a liaison between the staff and Executive Management.
• Treat all employees with respect, caring and fairness.
• Must possess good communication skills for dealing with diverse staff.
• Maintains an accurate and up-to-date plan of restaurant staffing needs.
• Prepares schedules and ensures that restaurant is staffed for all shifts.

Facility and Risk Management

• Reports and maintenance issues or repairs in a timely manner.
• Ensures that proper security procedures are in place to protect employees, customers and company assets.
• Ensures a safe working and guest environment to reduce the risk of injury and accidents.
• Completes accident reports promptly and accurately in the event a Guest or employee is injured.
• Investigates and resolves complaints concerning food quality and service.
• Manages shifts which include: daily decision-making, scheduling, planning while upholding standards, product quality and cleanliness.

Qualifications:

To perform this job successfully, the Assistant Manager must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the needed knowledge, skill and/or ability.

Education/Experience

• Must have a High School Diploma or General Education Degree (GED). Must have a minimum of 1 to 3 years working as a waiter, host/hostess or food preparer.

Language Skills

• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, government regulations, etc.
• Good verbal and written skills.
• Effectively present information and respond to questions from groups of managers, clients, customers and general public.

MATHEMATICAL SKILLS

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, square footage, volume, etc.

REASONING ABILITY

• Ability to solve practical problems and multi-task.
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to work with phones, fax machines, copiers and other office equipment.
• Ability to oversee various projects at once.

COMPUTER SKILLS

• Knowledge of computers sufficient to fulfill Assistant Manager functions.

Physical Requirements

• Good health and stamina to withstand shifts that can last from 8 to 15 hours a day and up to 50 hours a week.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold and hazardous equipment.

Certificates, Licenses, Registrations

• TABC
• ServSafe

About La Familia Cortez Restaurants

La Familia Cortez Restaurants began when founder and family patriarch Pedro Cortez purchased a small café in San Antonio's Market Square for $150. With family recipes and a dedication to customer service, he and his wife Cruz worked side-by-side to make the venture a success. That humble beginning planted a seed that has grown into some of the most iconic restaurants in San Antonio, as well as the cornerstone of the city's Historic Market Square and the heartbeat of Latino culture in the Alamo City.

Job types: Full-time

Schedule:

• 10 hour shift
• 12 hour shift
• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift

Education: High school degree

Work location: On-site