Buca Di Beppo Assistant General Manager-Ca

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 Assistant General Manager (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 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 http://www.bucadibeppo.com

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions: The following list is not inclusive of additional responsibilities that may be requested by the General Manager, or AGM. • Compile and balance cash receipts at the end of the day or shift. • Resolve customer complaints regarding food service. • Train workers in food preparation, and in service, sanitation, and safety procedures. • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. • Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel. • Observe and evaluate workers and work procedures in order to ensure quality standards and service. • Assign duties, responsibilities, and work stations to employees in accordance with work requirements. • Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary. • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. • Greet and seat guests, and present menus and wine lists. • Forecast staff, equipment, and supply requirements based on a master menu. • Perform serving duties such as carving meat, preparing flammable dishes, or serving wine and liquor. • Record production and operational data on specified forms. • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. • Develop departmental objectives, budgets, policies, procedures, and strategies. • Ensure unit meets or is below budget on costs • Develop equipment maintenance schedules and arrange for repairs.

Additional Info

QUALIFICATIONS: • Accountability

• Ability to accept responsibility and account for his/her actions. • Communication, Oral

• Ability to communicate effectively with others using the spoken word. • Communication, Written

• Ability to communicate in writing clearly and concisely. • Decision Making

• Ability to make critical decisions while following company procedures. • Management Skills

• Ability to organize and direct oneself and effectively supervise others. • Problem Solving

• Ability to find a solution for or to deal proactively with work-related problems. • Responsible

• Ability to be held accountable or answerable for one's conduct. • Resource Management (People & Equipment)

• Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel. • Working Under Pressure

• Ability to complete assigned tasks under stressful situations. • Education: Associate's Degree (two year college or technical school) • Experience: Two to four years related experience • Computer Skills: Word processing and spreadsheets. Proficiency in WordPerfect and Lotus