Assistant General Manager

• Pride in the brand: At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.
• Growth opportunities: Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.
• Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, Instant Pay Card / Earned Wage Access, retirement plans, and more.
• Work-life balance: As a Restaurant Manager at Uncle Julio's, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.

• Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards.
• Management and control of Actual vs Theoretical food and beverage costs to stay within the company's accepted variance
• Ensure accuracy of cash handling, safe management, change orders, bar banks, and tip reconciliation.
• Conduct inventory counts for the entire restaurant.
• Edit timekeeping records when necessary, addressing clock-in/out issues.
• Utilize inventory counts to forecast product needs.
• Process invoices to ensure accurate pricing and order details.
• Communicate with vendors regarding credits, shortages, and quality.
• Prepare workgroup schedules for at least one team (e.g., servers, bartenders, hosts, bussers, supervisors).
• Submit workgroup schedules to the General Manager for approval.
• Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval).

• Ensure all food products meet company recipe specifications for preparation and quality.
• Monitor timing standards during production (expo).
• Ensure compliance with health and safety regulations, including monitoring food temperatures, sanitation levels, proper storage, and conducting line checks.
• Inspect and approve dishes before they are served to guests, assessing ingredient quality and presentation (expo role).

• Oversee the entire restaurant during business hours, actively engaging in all areas (host, bar, kitchen, main dining room) throughout the dining period.
• Recognize and coach crew members.
• Handle comps, voids, and adjustments on server/bartender guest checks.
• Coordinate with other managers regarding updates, sales, policies, and standards.
• Interact with guests at tables during each shift to build relationships, ensure return visits, and address any issues.
• Lead pre-shift meetings for the front-of-house (FOH) crew.
• Make labor management decisions each shift, adjusting staffing based on business needs.
• Assess the performance of subordinate FOH crew members and administer discipline as necessary.
• Assign specific duties to the crew members each shift.
• Oversee training and cross-training of hourly crew members.
• Identify and establish a training calendar for new crew members.
• Manage breaks for all FOH crew members.
• Complete new hire paperwork for all crew members.
• Lead or participate in coaching conversations, documentation, and disciplinary action with crew members.

• Conduct interviews for new crew members.
• Set workgroup goals and provide follow-up to the General Manager regarding results, measurements, and necessary course corrections.
• Participate in weekly manager meetings.
• Participate and present topics at all crew meetings.
• Participate in MIT (Manager-in-Training) training sessions.

• Must possess strong verbal and written communication skills to effectively interact with guests, staff, and management.
• Maintain a comprehensive understanding of the menu, including the ingredients, preparation methods, presentation standards, and any special items.
• Ability to lead, guide, and motivate the front-of-house crew, including the ability to delegate tasks, provide constructive feedback, and inspire teamwork.
• Attention to detail to maintain high standards of cleanliness, table setup, and overall ambiance in the dining room.
• Exceptional guest service skills are fundamental, with the ability to be attentive, responsive, and capable of building strong relationships with guests, addressing their needs, and resolving any issues that arise.
• Strong understanding of financial aspects such as budgeting, cost control, and revenue management
• Adaptable, flexible, and resilient, able to handle pressure and changing circumstances with a positive attitude.
• Knowledge of health and safety standards and ability to ensure a safe environment for guests and crew.

• At least 21 years of age.
• At least 2-4 years of full-service management experience (AUV of $4M+).
• Demonstrated track record of maintaining long-term employment and stability in current and previous positions.
• College degree in a related field, i.e., business or hotel and restaurant management, preferred.

• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry product up to 120 feet.
• Ability to reach up to 6 feet, 2-4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24-inch aisles and spaces as small as 12 inches.

Uncle Julio's