Assistant General Manager

Description Join Our Team at Ramen Tatsu-Ya in Houston! Perks Include: Flexible Scheduling Paid On-the-Job Training Advancement Opportunities (promotions from within) Free Meals During Shifts Employee Referral Rewards (50% on first paycheck, 50% on second paycheck) Discounts offered at all Tatsu-Ya locations Benefits: Paid Time Off for salaried employees Sick Time Off for full-time employees Medical, Dental, and Vision Insurance (based on hours worked) At Ramen Tatsu-Ya, we deliver exceptional dining experiences through outstanding service, high-quality food, and a welcoming atmosphere.

We seek an experienced Assistant General Manager to lead our team and ensure smooth operations. If you are a strategic leader with a passion for excellence and a proven management track record, we want to hear from you! Job Description: As the Assistant General Manager, you will oversee all aspects of restaurant operations, including financial management, staff development, guest satisfaction, and facility maintenance.

Your role

Financial Management: Review Financial Reports: Analyze weekly numbers from daily reports to assess financial performance and identify areas for improvement. P&L Understanding: Maintain a general understanding of the Profit & Loss statement, including budgeting, labor cost management, and inventory counts. Budget Management: Oversee budgeting processes and manage labor costs, inventory, and repair & maintenance budgets.

Administrative Duties: Marketing Content: Approve marketing content to ensure brand consistency and effective promotion. Payroll Management: Oversee payroll processes, including time entries, edits, and draft approvals. Departmental Communication: Manage communication with staff through email, Slack, and text, and handle disciplinary actions as needed.

Guest and Employee Incidents: Address and resolve guest and employee incidents professionally. Coaching and Mentoring: Provide coaching and mentoring to staff, focusing on leadership development and growth plans. Performance Evaluations: Complete staff performance evaluations for promotions, raises, and annual reviews.

Guest Satisfaction: Monitor guest satisfaction through various channels (e.g., Google reviews, info line, Door. Dash) and address any feedback. Vendor Management: Maintain thorough knowledge of the master contact sheet for vendors and facilities. People Management: Onboarding and Recruiting: Oversee the onboarding, recruiting, and retention of staff, ensuring a smooth hiring process.

Orientation and Training: Facilitate orientation and training for all new hires, ensuring they understand their roles and responsibilities. Internal Growth: Promote internal growth by encouraging cross-training and providing information about growth opportunities. Employee Incentives: Implement creative ways to motivate staff and reward excellent performance.

Product Management: Recipe and Presentation Standards: Familiarize yourself with recipes, plate presentation, and set high standards for food quality. Procurement Management: Ensure all changes in purchases go through the procurement department and maintain healthy vendor relationships. Hospitality: FOH Staff Training: Ensure all front-of-house staff are properly trained, setting high expectations for service and creating a welcoming environment.

Guest Services: Engage with guests through table touches, upselling items, and retaining returning guests. Overall Cleanliness: Maintain overall restaurant cleanliness, ensuring a clean and inviting atmosphere. Facilities Management: Health Inspection Compliance: Ensure the restaurant passes health inspections and addresses any issues promptly.

Facilities Communication: Coordinate with the facilities department on repairs and maintenance, and manage equipment purchases through procurement. Exterior Maintenance: Oversee landscaping, exterior cleanliness, and functionality of exterior elements like speakers. Depreciation Management: Understand and manage equipment depreciation, opting for repairs or replacements as needed.

Qualifications

Proven experience as an Assistant General Manager or in a similar management role within the hospitality industry Strong financial management skills, including P&L oversight, budgeting, and inventory control Excellent leadership abilities with a focus on coaching and mentoring Skilled in managing staff performance and implementing effective training programs Exceptional guest service skills with a commitment to upholding high standards Knowledge of facilities management and maintenance procedures Strong communication skills and the ability to manage departmental and vendor relationships effectively Requirements 18+ years old.

Valid food manager’s and TABC certificates. Previous management experience. Ability to work in a fast-paced environment, lift 25-50 lbs, and stand for prolonged periods. If you are a strategic leader with a passion for excellence in hospitality, apply to join our team!