Assistant General Manager

Job Description

Job Description

Why Uncle Julios?

• Pride in the brand: At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.
• Growth opportunities : Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.
• Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, Instant Pay Card / Earned Wage Access, retirement plans, and more.
• Work-life balance: As a Restaurant Manager at Uncle Julio's, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.

Job Summary:
As the Assistant General Manager, you will play a vital role in ensuring the successful operation of our restaurant. Working closely with the General Manager, you will be responsible for overseeing all aspects of the front-of-house operations. Your main objective will be to maintain exceptional guest experiences, uphold high service standards, and drive overall profitability

Responsibilities:
Financial:

• Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards.
• Management and control of Actual vs Theoretical food and beverage costs to stay within the company's accepted variance
• Ensure accuracy of cash handling, safe management, change orders, bar banks, and tip reconciliation.
• Conduct inventory counts for the entire restaurant.
• Edit timekeeping records when necessary, addressing clock-in/out issues.
• Utilize inventory counts to forecast product needs.
• Process invoices to ensure accurate pricing and order details.
• Communicate with vendors regarding credits, shortages, and quality.
• Prepare workgroup schedules for at least one team (e.g., servers, bartenders, hosts, bussers, supervisors).
• Submit workgroup schedules to the General Manager for approval.
• Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval).

Quality Assurance:

• Ensure all food products meet company recipe specifications for preparation and quality.
• Monitor timing standards during production (expo).
• Ensure compliance with health and safety regulations, including monitoring food temperatures, sanitation levels, proper storage, and conducting line checks.
• Inspect and approve dishes before they are served to guests, assessing ingredient quality and presentation (expo role).

Daily Operations:

• Oversee the entire restaurant during business hours, actively engaging in all areas (host, bar, kitchen, main dining room) throughout the dining period.
• Recognize and coach crew members.
• Handle comps, voids, and adjustments on server/bartender guest checks.
• Coordinate with other managers regarding updates, sales, policies, and standards.
• Interact with guests at tables during each shift to build relationships, ensure return visits, and address any issues.
• Lead pre-shift meetings for the front-of-house (FOH) crew.
• Make labor management decisions each shift, adjusting staffing based on business needs.
• Assess the performance of subordinate FOH crew members and administer discipline as necessary.
• Assign specific duties to the crew members each shift.
• Oversee training and cross-training of hourly crew members.
• Identify and establish a training calendar for new crew members.
• Manage breaks for all FOH crew members.
• Complete new hire paperwork for all crew members.
• Lead or participate in coaching conversations, documentation, and disciplinary action with crew members.

Management:

• Conduct interviews for new crew members.
• Set workgroup goals and provide follow-up to the General Manager regarding results, measurements, and necessary course corrections.
• Participate in weekly manager meetings.
• Participate and present topics at all crew meetings.
• Participate in MIT (Manager-in-Training) training sessions.

Essential Skills:

• Must possess strong verbal and written communication skills to effectively interact with guests, staff, and management.
• Maintain a comprehensive understanding of the menu, including the ingredients, preparation methods, presentation standards, and any special items.
• Ability to lead, guide, and motivate the front-of-house crew, including the ability to delegate tasks, provide constructive feedback, and inspire teamwork.
• Attention to detail to maintain high standards of cleanliness, table setup, and overall ambiance in the dining room.
• Exceptional guest service skills are fundamental, with the ability to be attentive, responsive, and capable of building strong relationships with guests, addressing their needs, and resolving any issues that arise.
• Strong understanding of financial aspects such as budgeting, cost control, and revenue management
• Adaptable, flexible, and resilient, able to handle pressure and changing circumstances with a positive attitude.
• Knowledge of health and safety standards and ability to ensure a safe environment for guests and crew.

Qualifications:

• At least 21 years of age.
• At least 2-4 years of full-service management experience (AUV of $4M+).
• Demonstrated track record of maintaining long-term employment and stability in current and previous positions.
• College degree in a related field, i.e., business or hotel and restaurant management, preferred.

Physical Requirements:
Ability to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:

• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry product up to 120 feet.
• Ability to reach up to 6 feet, 2-4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24-inch aisles and spaces as small as 12 inches.

Company Overview:
Uncle Julio's , Hacienda Colorado, and Savage Burrito, are known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste. With a successful track record over the past 30 years and 43 restaurants in twelve states, Uncle Julios restaurants are defining the polished casual Mexican industry and continue to expand.

We are an Equal Opportunity Employer.