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Hourly Assistant Manager

2 months ago

Kapolei, Hawaii, United States Mekiko Cantina Full time

KEY RESPONSIBILITIES:


Enhances revenue in the establishment by delivering the utmost standards of uncompromising quality in food, beverages, reception, greeting, seating, and service.

Oversees daily operations to guarantee that all quality and service benchmarks are met during each shift.
Conducts initial interviews and recommends candidates for hiring to the General Manager and Chef.
Facilitates orientation and training in accordance with all Mekiko training systems, standards, and manuals for new employees.

Assists in creating the weekly work schedule alongside the Kitchen Manager and General Manager to align with business demands.

Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work tasks are completed in accordance with operational standards.

Proactively communicates with the General Manager and other management team members to share and relay information regarding the establishment.

Ensures there are no unexpected issues.

Maintains awareness of all national, state, and local safety, health, and sanitation regulations and ensures that all Team Members adhere to guidelines appropriately.

Accurately performs all necessary duties to open and close the establishment.
Operates effectively in both Front-of-House (FOH) and Back-of-House (BOH) rotations as scheduled.
Additional responsibilities as assigned.

FOH Rotation:
Supervises the Bar, Hosts, Servers, Bussers, and Food Runners.

Acts as a floor manager during each meal period to support the service staff and ensure the highest levels of quality and service.

Engages with guests at their tables, oversees proper front door procedures, reservations, seating, and greeting, resulting in effective management of guest flow.

In the absence of the General Manager, serves as the manager-on-duty for the shift.
Communicates special information and maintains ongoing dialogue with staff.

Collaborates with the General Manager to conduct regular Front-of-House staff meetings to provide continuous training and development in service, suggestive selling, and sales techniques for liquor, beer, and wine, as well as safety, security, and sanitation.

Monitors, manages, and ensures 100% compliance with all Front-of-House health and safety standards mandated by national, state, and local authorities to guarantee the safety and comfort of all Guests and Team Members.


BOH Rotation:
Assists the Chef in all responsibilities.
Conducts thorough inspections of operations prior to opening each day.
Helps the General Manager receive food and beverage orders and other kitchen supplies.
Performs line checks before service to ensure quality products and preparations.
Expedites orders at the window; monitors timing, temperature, and food quality.

Assists the General Manager and Kitchen Manager in facilitating BOH staff meetings as needed prior to shifts to address special needs, events, or issues for the day.

Maintains ongoing communication with the staff.
Provides support at each station as necessary.
Supervises kitchen operations, food quality, preparation, and staff performance in the absence of the Chef.
Inspects equipment and identifies maintenance needs.