AGM

Summary

As AGM you will support the General Manager in organizing the daily operations of Maize Cocina & Cocktails while maintaining the highest company standards of food & beverage quality and service.

You will be responsible for directly overviewing the daily floor operations and support the staff during the busiest hours of operations.

Training, product knowledge and education, steps of service etc. all aspects of the dining room operations will be your main areas of ffocus for this key position.

As AGM, you will be the link between all the departments.

Scope of Work

Operations : You will be overviewing and managing the restaurant and take out operations along with the management team.

Your focus will be the floor operations : working the floor, supporting your team, interacting with the guests, making sure that all guests are receiving the best quality of service when experiencing Maize Cocina & Cocktails restaurant.

People : You will be overviewing and working along with a team of 20 staff members daily. Communication, leadership, and hands on attitude will be essential to lead your team every day.

Training : You will be responsible for teaching and training the FOH service team. While patience and dedication are key factors, professionalism, hospitality, and attention to details are essential.

Ongoing training, and tasting will be required.

Communication : You will be conducting daily pre-shift meeting prior each service. This daily meeting with all the FOH staff members will be one of the most important tasks of your day, this pre-shift is mandatory for all FOH staff and is attended by all MGMT form BOH and FOH.

Sections, Menus, Steps of Service, Reservations, VIP, Private Events, Service Note, Cocktails and Wines, Coffee & Teas, each item is discussed and reviewed as a team according to the day.

Take out Kiosk : As AGM you will also support the takeout kiosk operations as needed during business hours. Maize Cocina & Cocktails is a full concept, despite operating independently, will be under your scope of work and the GM scope of work.

Teamwork : Behind every successful business, there is strong teamwork. Working as a team and communicate as such is essential.

Along with the GM you will be one of the gate keepers of a smooth and friendly communication across all departments and staff members.

Private Events & Reservations : As AGM you will be working closely with the Private Event Director on the execution of the GM and Management Team and on the special requests from the book reservations.

Brand ambassador : As AGM you will be representing our brand, Maize Cocina & Cocktails. Each decision taken or guest situation handled should reflect the highest company standards and customer service.

Any guest complaint should be taken into consideration with compassion and understanding. Each guest leaving Maize Cocina & Cocktails should have nothing to say but positive feedback about their experience and the quality of the service they received.

Responsibilities

In charge of ensuring daily, weekly, and monthly communication channels are

implemented and effectively used withing the food and beverage operations.

Assist in implementation of all policies and procedures for the F&B department.

Assist in implementation of marketing plans and collaterals for the F&B department.

Ensure that all of business programs, controls and SOPs are being used effectively.

Maintain some relationship to the relevancy of your customer, market, and

competitors.

Monitor reasonable preventive maintenance program and checklist are being

implemented.

Ensure that all guests are receiving the highest level of service and hospitality from

all FOH staff.

Ensure the efficiency of the reservation system as well as the seating charts.

Be actively involved and visibly present in the daily operation for not only our guests

as well as your staff members.

Responsible for day-to-day staffing scheduling and auditing staffing attendance.

Responsible for opening shift and / or closing shift, meaning being the keyholder for

the establishment for those shifts.

Ensure check out procedures are being followed thoroughly every night; SOP

manuals will define step by step procedures.

Qualifications

3 Years of Hospitality Experience.

Food Handler Certificate NJ

ServSafe and TAM certified.

Must be able to speak, read, write, and understand the primary language(s) used in

the workplace.

Ability to communicate and understand the predominant language(s) of the

production and restaurant’s trading areas.

Good Communication skills, both verbal and written.

Detailed oriented and motivated to be proactive in a fast-paced setting.

Organization skills are a must.

Experience in managing, mentoring, and coaching a team.

Good understanding of food safety and hygiene practices.

Knowledge of computer accounting programs and math skills.

Demonstrated knowledge and experience with managing inventory and cost control

is preferred.

Knowledge of scheduling is preferred.

Must be able to demonstrate knowledge of planning and forecasting.

Must be able to use relevant computer applications (Microsoft word, excel, outlook;

restaurant specific software including point-of-sale registers and business metric

applications).

Work in a standing position for long periods of time (up to 10 hours).

Ability to lift up to 30lb.

The above is not an exhaustive list of duties and you will be expected to perform different

tasks as necessitated by your role within the organization and the overall business objectives

of the organization.