Title:: Assistant General Manager

LOCATION:: Washington, DC

Overview

Job Details:

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Responsibilities

This person will be responsible as listed below:

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities

Qualifications

The ideal candidate will have:

Basic Skills

Good interpersonal skills. Can communicate with staff effectively. Leads by example.Good grasp of 4-walls marketing plans.Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.Customer driven. The customer is the beginning and end of every discussion and decision.Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems, and knows when to ask for help.Knows the importance of timeliness and follow up. Manages their time accordingly.Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours.

Technical Skills

Conducting inspections of products, services, or processes to evaluate quality or performance.Controlling operations of equipment or systems.Knows how to work in Excel, Word, and PowerPoint.Knows food costing, writing recipes, quality assurance compliance.

Resource Management Skills

Motivating, developing, and directing people as they work, identifying the best people for the job.Knows how to counsel staff positively, give goals, and hold self and others accountable.Managing one's own time and the time of others.Understands process management.Determining how money will be spent to get the work done, and accounting for these expenditures.

Technological Experience

Point of sale POS softwareInventory management softwareFood Management Information System softwareInventory management softwareAccounting softwareBasic accounting skillsUnderstands standard Income Statements (P&L)Calendar and scheduling softwareOutlookWord processing softwareMicrosoft WordElectronic mail softwareMicrosoft OutlookOffice suite softwareMicrosoft Office softwareSpreadsheet softwareMicrosoft Excel

Who We Are

Thompson Hospitality is the nation s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:

PurposeGive back to our communitiesCelebrate diversityPeopleDo the right thingTreat people the way you want to be treatedAlways do your bestBe accountable for our actionsPerformanceServe the highest quality foodProvide world-class serviceMaintain flexibility to better serve our clients

Competitive Benefits

Health/Dental/VisionPaid Time Off401(k), matched up to 4%Short and Long Term DisabilityTuition ReimbursementEmployee Referral ProgramPet InsuranceDiscounts: Hotels, Travel, Tickets, RestaurantsEmployees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school

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