Senior Assistant General Manager Buca di Beppo

Job Description

At Buca di Beppo, we consider our employees, Family, and we are looking to expand our family with only the most sincere and enthusiastic family members.

The quality and integrity of the Buca family is the catalyst for commitment to the service of guests. Buca di Beppo is one of the most vibrant restaurant companies in the country, with the vision to be the first choice for Celebratory Dining.

The Buca Mission is to provide every guest with an over the top celebratory experience by delivering vibrant Italian food in an eclectic vintage setting.

The Sr. Assistant General Manager (Sr. AGM) contributes to the success of Buca di Beppo through the direction and control of restaurant operations to ensure a positive guest experience and company profitability.

The Sr. AGM’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising supervisors and family members.

With locations from New York City to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality.

Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites.

While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky décor and upbeat atmosphere.

For more information : visit

Requirements

• Ensure prompt, friendly service according to Buca di Beppo’s guidelines.
• Provides family members, managers, and Guests with a positive experience and atmosphere
• Direct overall activities and performance of family members on a shift-by-shift basis.
• Drive positive Guest experience through a front door and floor presence and accurate seating and quoting of wait times.
• Ensure positive Guest experience by monitoring and ensuring appropriate 10 Steps of Service.
• Follow the Ten Points of Difference and Guest Standards of Execution as described in the Manager Training Orientation Workbook
• Maintain the proper atmosphere through music and lighting levels for varying business periods.
• Promote an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner.

Responsible for written communications with Guests as directed by the Partner.

• Manage the responsible service of alcohol. Monitor alcohol awareness. Establish a positive relationship with the local authorities and seek their help in managing alcohol related issues.
• Responsible for developing sales and marketing strategies and for implementing, advertising, and promoting campaigns as assigned by the Partner.

Responsible to support and implement Paisano Support Center marketing initiatives.

Maintain and inspect dining room, food receiving, and preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

Correct unsafe practices or conditions.

• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Ensure all kitchen functions are performed according to Buca di Beppo guidelines.
• Prepares for new menu implementations. Trains family members on new menu implementations. Ensures recipe adherence and check ticket times.
• Performs line checks throughout shift.
• Direct kitchen activities and performance of heart of house members on a shift-by-shift basis as needed.
• Works with Paisano Partner, Chef and Sous Chef to help develops HOH family members through training, shift meetings, and in store trainers.

Enforces uniform standards. Provides feedback and follow-up.

• Prepares daily food production and par as necessary in absence of Chef and Sous Chef. Orders food and liquor items as required.
• Checks in liquor, wine and beer ensuring company is billed for proper amount. Writes a check for liquor, wine and beer to vendors where required by state law.
• Identifies operational opportunities; creates and implements plans to address opportunities ( R&M, marketing, staffing, retention, and training).

Creates and executes plan for department sales, profit and people development as assigned by the Paisano Partner.

• Approves all food or beverage comps or promos.
• Ensures safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a guest or a family member is injured.
• Ensures that proper security procedures are in place to protect family members, guests and company assets, including security of beer walk-in, liquor room and freezer.

Pulls items from these areas as required throughout shift.

• Oversees FOH staffing, ensuring that adequate staffing is maintained and that overtime is minimized. Ensures sales forecasting and schedules reflect desired productivity and match daily labor controls.
• Interview hourly family member applicants.
• Manage and schedule departments as required in absence of the Paisano Partner. Ensures proper staffing levels for departments and shifts.

Implements manpower plan for hourly staffing.

Ensures that proper cash handling procedures are followed. Balances cash on hand with End of Day report, if closing manager.

Prepares cash drawers and performs cash drop at end of AM shift. Disburses petty cash as required.

• Performs checkouts of food servers, To-Go and bartenders ensuring that all tickets are accounted for, all comps have been signed, and the proper amount of cash and all credit card vouchers are obtained from family members and that the minimum amount of tips have been declared.
• Ensures that all meal and rest breaks are provided when required.
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Prepares reports at end of shift.
• Review assigned financial information such as sales and costs and monitor budget to ensure efficient operation and those expenditures stay within budget limitations.

Take action to correct any deviations from the budget. Use the computer for review and analysis of information. Responsible for the specifically assigned financial results of the restaurant, as well as the overall financial results.

• Maintain and control restaurant assets. Monitor restaurant’s on-hand inventory for waste and theft.
• Control service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors as assigned by the Partner.
• Conduct line checks to ensure product standards and specifications.
• Ensure adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Complete daily paperwork and projects on a timely basis.
• Comply with cash control policies and procedures. Ensure all managers comply with cash control policy and procedures.
• Drive positive results for labor through proactive scheduling and reacting to business trends.
• Control operating costs by instituting awareness through the restaurant.
• Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information.

Respond to discrepancies from budgeted costs as directed by the Partner.

• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• Responsible for submitting accurate information to the Paisano Support Center and DVP.
• Ensure quality recruiting and training of new managers.
• Hire, train, motivate, and evaluate all family members.
• Create positive relationships with family members and managers by treating all members with respect.
• Minimize turnover by responding to and resolving family member and manager, with the direction of the Paisano Partner, issues.
• Support and practice an open door policy.
• Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel family members whose performance is below expectations.
• Develop family members. Ensure that timely performance reviews of family members are conducted.
• Conduct performance reviews of management team or key hourly supervisors as directed by the Paisano Partner.
• Maintain a trained staff through effective use of employment orientation, individual training sessions, family member meetings and implementation of company training programs for family members and managers.
• Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.
• Display, encourage, and inspire high morale and motivation in the restaurant.
• Conduct family meetings to plan menus and related activities, plan special events, share information, or conduct supplemental training.
• Communicate with other managers using the manager’s log on a daily basis.
• Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
• Hold management team accountable for areas of responsibility that has been assigned to you by the Paisano Partner.
• Respond to team conflicts professionally and work towards positive resolutions.
• Set a good example through attitude, involvement, and positive influence.
• Establish an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensure restaurant is staffed to avoid workload and poor morale issues.
• Report family member relation issues of a sensitive nature to the Paisano Partner or Family Resources department. Work the Paisano Partner, Divisional Vice President and the Family Resources department for the positive outcome of such issues.
• Provide effective leadership.
• Demonstrate organizational skills. Complete assignments and duties on time.
• Develop personal goals for professional growth.
• Maintain a pleasant, positive, and professional attitude in the eyes of family members, management team, and Guests.
• Exhibit a neat and clean appearance consistent with a professional image.
• Execute company programs and decisions with support and commitment.

Additional Info

• Education : Two (2) year associate’s degree or a bachelor’s degree from a four (4) year college (desirable).
• Experience : Minimum of Two (2) years prior experience in a similar Assistant Manager or Manager position for a full service, high volume restaurant.

oExcellent verbal and people development skills.oMust be validated on all positions in restaurant. If being considered for internal promotion, must have two (2) years of Supervisor experience, or Division Vice President approval.

• Computer Skills : Basic knowledge of Word and Excel
30+ days ago