Bosque Brewing
Assistant General Manager (Finance)
GENERAL EXPECTATIONS:
Enthusiastically represent the brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.Display a sense of urgency and attention to detail without sacrificing expectations set forth by Bosque Brewing Co. by anticipating the guests needs and responding appropriately.Supervise and lead assigned positions in the restaurant/department in assigned area(s). Carry out supervisory responsibilities in accordance with the companys policies and applicable laws.Interact professionally, with civility, and effectively with coworkers and the general public. Use and possess solid interpersonal skills and team orientation to maintain an optimal work environment.Organize and prioritize workload to meet deadlines without direct supervision as well as the ability to create systems of organization for others.Adhere to company and department rules, policies and procedures.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES (other duties may be assigned):
Working in partnership with the general manager, works to ensure the profitability of location by operating within established guidelines and requirements for labor, COGS, controllable costs, and comps/discounts.Create coworker schedules as required by anticipated business activity while ensuring that all positions are properly staffed when and as needed and labor cost objectives are met. Approves/denies shift exchanges and special scheduling requests.Provide guest service and job-related training to coworkers to ensure all coworkers are adequately trained in the essential functions of their assigned positions.
Communicate up-to-date knowledge about Bosque Brewing Co. beverages, proper beer pouring techniques, and food served at the taproom/restaurant, including specific ingredients that are commonly associated with either food allergies or specific dietary needs.Assists with and implements SOPs, checklists, work instructions/guides, and other training materials developed by Business Operations leadership.Responsible for training MOD/Shift Leaders on scheduling/cutting practices, opening/closing duties, inventory and order lists, required reports, updating POS buttons and item inventory status, and management responsibilities.
Assists with location organization, sanitation practices, and overall cleanliness, including scheduling regular maintenance and cleaning.
Serve as primary point-of-contact (POC) for maintenance vendors and schedules preventative maintenance as needed.Keep all refrigeration, storage, and working areas in a clean, working condition. Ensure all coworkers diligently follow statutory hygiene requirements.
Establish positive guest relations with all patrons of the restaurant. Maintains a rapport with guests; complies with all requests and meets guest expectations to build a positive reputation and return business.
Assists co-workers in resolving guest issues with efficiency and a courteous attitude.Responds to unusual events or circumstances requiring management attention and informs administrative coworkers of situations requiring their attention.
Process financial transactions, balance cash drawers, research and report discrepancies, and track/make deposits on behalf of the location. Ensure adequate supply of coins and small denomination bills are regularly stocked in safe.Serve as the primary restaurant POC for all operational systems.Pursue and cultivate clear and open lines of communication with the General Manager, or in the absence of a GM, ensures clear and open lines of communication, regarding menu items, overall performance of the kitchen, areas for improvement in the BOH and expectations between FOH and BOH coworkers, etc.
Responsible for, in the absence of a KM, ensuring all BOH coworkers are adequately trained at all stations within the kitchen, year-round and specialty food menu, and KDS system utilizing training materials provided by the Taprooms Operations leadership team.Responsible for, in the absence of a KM, maintaining quality control of food ensuring that all products/inventory are properly rotated and stored to maintain freshness.
Assist and partner with administrative departments to manage co-worker actions and responsibilities. Execute timely processing of all coworker-related actions, including status, pay, and position changes using established procedures and systems.
Conducts performance counseling actions for coworkers, ensuring the accountability of all location coworkers and enforcing policies and procedures.Makes recommendations to administrative departments regarding employment and termination decisions.
Responsible for periodic inventory for food, kegs, glassware, merchandise, packaged beer, and other items (receipt paper, growler supplies, etc.) are scheduled and executed as outlined.
Ensures that all products and orders are received, accurate pricing and in correct unit count and conditions.Communicates shortages/surplus amounts promptly and accurately to appropriate departments.
Works with administrative coworkers for the coordination for all special events hosted in the taproom/restaurant while keeping a calendar of booked events.Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.Assists with developing and maintaining functional procedures, work instructions, and training checklists related to position duties.Complies with federal, state, and company policies, procedures, and regulations.Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.
REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the experience, education, knowledge, skills and/or ability needed. Reasonable accommodations or substitutions may be made to enable individuals with disabilities to perform the essential functions.
Must be 21 years of age or older.High school Diploma, GED, or equivalent work experience is required. Bachelors Degree from a college/university and/or course certification from an accredited culinary program is preferred.Minimum of five (5) years of experience in the hospitality or food & beverage industry required. Demonstrated experience in scheduling and staffing required.Two (2) years of management experience in a high-volume restaurant, retail, or hospitality environment is preferred.Preferred experience working with employment agencies regarding barriers to employment and differently-abled individuals/disabilities. Preferred experience in a mission driven work environmentPossess a Cicerone Certified Beer Server certification or the ability to successfully pass the Cicerone Certified Beer Server test within a timeframe outlined by Bosque Brewing Co.Ability to possess and maintain a valid New Mexico Alcohol Server License and Food Safety Manager Certification.Prior experience with or ability to learn point of sale, labor management and attendance/scheduling software (Hot Schedules/Dolce).Must possess basic financial skills. Proven ability to process financial transactions, make and count correct change, and balance cash drawers.Proficient use in Microsoft (Excel, Word) and Google Documents/Forms required. Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.Working knowledge of POS Systems, specifically Toast is highly preferred.Ability to mentor and work as a leader of a team, ability to work in high stress situations. Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions. Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Ability to present self in a professional, pleasant, and well-groomed manner.Ability to meet physical demands, to satisfactorily meet the essential functions of the job. Ability to work varied shifts, including weekends and holidays.
PHYSICAL DEMANDS / WORK ENVIRONMENT & CONDITIONS: The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job:
The employee is continuously (90-100%) required to:
balance, stand, and walk;use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type;push, pull, and lift up to 25 pounds of force to move objects; and talk or hear.
Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.The employee is frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach, use hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects, move kegs and operate a hand truck.The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch.The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.
WORK CONDITIONS: The work environment characteristics described here are representative of those a person in the role encounters while performing the essential functions of this job. The employee is subject to both indoor and outdoor environmental conditions. An employee, if assigned to an outdoor patio, may be subjected to extreme heat including temperatures near or over 100 degrees for periods of more than one (1) hour, including wind and varying humidity levels. The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. Employees may be required to function in narrow aisles or passageways.
COMMENTS: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice by the company. This job description is not an employment contract, implied or otherwise. The employment relationship remains at-will. The aforementioned job requirements are subject to change to reasonably accommodate qualified disabled individuals or to meet the needs of the business.