Restaurant manager jobs in Yauco, PR

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR * 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations * Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. * Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Ensures and maintains the productivity level of employees. * Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. * Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. * Ensures compliance with all applicable laws and regulations. * Ensures compliance with food handling and sanitation standards. * Ensures staff understands local, state and Federal liquor laws. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Establishes guidelines so employees understand expectations and parameters. * Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Empowers employees to provide excellent customer service. * Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. * Handles guest problems and complaints. * Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. * Ensures corrective action is taken to continuously improve service results. * Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. * Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. * Ensures employees are treated fairly and equitably. Strives to improve employee retention. * Ensures employees receive on-going training to understand guest expectations. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Strives to improve service performance. * Ensures recognition is taking place across areas of responsibility. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Assists servers and hosts on the floor during meal periods and high demand times. * Recognizes good quality products and presentations. * Supervises daily shift operations in absence of Assistant Restaurant Manager. * Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

You are a seasoned restaurant leader, passionate about creating amazing dining experiences. We will utilize your talents to their fullest and provide an opportunity to advance your career. Our unique culture is one of the reasons we've been named to the Fortune 100 Best Companies to Work For list since 2014. At The Cheesecake Factory, we know great things happen when passionate leaders gather around our table. Come join us! What we offer: * Comprehensive healthcare including medical, dental and vision * Flexible healthcare spending account * Employee Assistance Programs * Company-paid group life insurance, short term disability and long-term disability * Paid time off including vacation and sick time * 401k plan with company match * Quarterly Bonus program * 25% discount for your party when dining in as a guest * Eligible for up to 50% next day pay (exclusions apply) * Tuition assistance * Career growth opportunities What we're looking for: * At least 2 years of experience as a manager in a full-service restaurant (dining plus bar) * Solid track record of success in previous roles, including demonstrated career growth * Strong interpersonal and communication skills * Dependable and motivated with a strong work ethic * Able to stand, sit, squat or walk for extended periods of time * Able to grasp, reach overhead, push, lift and carry up to 50 lbs Who we are: Named to FORTUNE Magazine's "100 Best Companies to Work For" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecake To notify of a non-compliant job posting, please send a notice to ****************************.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Description We are a working class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations. Key Responsibilities Operational Management: Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. Ensure high standards of food quality and service. Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly; reports maintenance issues to the GM and AGM. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM and AGM, the RM is responsible for managing and directing all required aspects within the restaurant. Financial Management: Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget. Makes the required adjustments to labor and schedules on a shift-to-shift basis without compromising the Guest experience. Monitor financial performance, including sales, expenses, and profitability, with the GM and AGM. Assists with the inventory, purchasing, receiving, and storage of Company specified products. Assists in providing an ability to drive sales through community engagement - become a presence in the community. Prepare reports on financial performance for the Operations Leadership Team and Restaurant Support Center as requested. Staff Management: Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant's tertiary point of contact for selection, training, development, and motivating team members for operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met. Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Set the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolve staff conflicts and handle disciplinary actions as needed. Customer Service: Ensure exceptional customer service and address guest complaints or concerns. Monitors guest feedback and supports the GM and AGM in implementing improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). Maintain a positive and welcoming atmosphere for guests. Marketing and Promotion: Work with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests. Execute companywide promotional events and special offers. Compliance and Regulations: Ensure compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implement and enforce company policies and procedures. Ensures building, equipment, furniture, and fixtures are properly repaired and regularly maintained. Requirements & Prior Experience: Minimum of 2-3 years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a high-volume full-service restaurant concept. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service. Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Equal Opportunity Employer

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. The Condado Vanderbilt is the standard of excellence and luxury resort hotels in San Juan and The Caribbean. Originally built in 1919 and restored to its distinguished grandeur, offers unsurpassed cuisine, exquisite rooms and suites, and highly personalized service. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards, and procedures. Operates all department equipment as necessary and reports malfunction. Supervises staffing levels to verify that guest service, operational needs, and financial objective are met. Develops specific goals and plans to prioritize, organize, and accomplish work. Monitors and maintains the productivity level of employees. Verifies that all team members/supervisors understand the brand specific philosophy. Maintains the operating budget and verifies that standards and legal obligations are followed. Assists supervisors in understanding team members' ever changing needs and expectations, and how to exceed them. Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendations for improvements. Establishes and maintains open, collaborative relationships with employees. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, and passion for providing service. Stays readily available/ approachable for all team members. Demonstrates knowledge of the brand specific service culture. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, monitors quality, and standards and meets the expectations of the customers daily. Takes proactive approaches when dealing with guest and employees concerns. Reviews comment cards and guest satisfaction results with employees. Responds in a timely manner to customer service department requests. Negotiate contracts and manage vendor relationships to optimize cost and quality. Recruit, hire, and train F&B staff, including servers, bartenders, and support personnel. Provide ongoing coaching and performance feedback to ensure service excellence. Analyze sales trends and identify opportunities for revenue growth and cost savings. Ensure compliance with food safety regulations and health code standards. Encourages and builds mutual trust, respect, and cooperation among team members. Qualifications Hospitality oriented Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Proven experience in food and beverage management, with a minimum of 4 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent communication and problem-solving abilities. Knowledge of industry trends, culinary techniques, and beverage trends. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Ability to work flexible hours, including evenings, weekends, and holidays. Fully bilingual (Spanish and English) Benefits 401(k) 401(k) Matching Health Insurance Vision Insurance Dental Insurance Paid Holidays The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

ASM Global the leader in privately managed public assembly facilities, has an excellent opening for the Food and Beverages Manager at Coliseo de Puerto Rico. The Food and Beverages Manager is responsible for F&B services, catering and suite services, concessions, backstage catering, In-Seat services, and special events F&B services. Essential Duties Develop menus for events and help establish pricing for services Assist clients with menu selection and follow up with clients prior to event Establish clients' food, beverage, and operational needs for events Prepare or assist with the preparation of Banquet Event Orders (BEOs) Supervises concessions stands, catering function, setup, staffing and inventory. Inspect food service facilities to ensure equipment and buildings meet requirements of state and local health laws and internal regulations Inspect and taste prepared foods to maintain quality standards and sanitation regulations Follow events through to completion Perform closing procedures for catering and or concessions Manage F&B areas for arena events, ensuring client satisfaction and quality control standards Recruit and train staff Daily management of F&B department Assist in developing work plans, including scheduling, and ordering and assign appropriate duties to subordinates Coordinate staffing for events Assist with creation of sales projections and budgets for events Work within budget and projected guidelines for food, labor, and all other costs Assist with financial analysis concerning sales revenue, labor, and costs of sales to help reduce costs Maintain purchasing and inventory controls Identify and implement sales goals and objectives Conduct site tours to prospective customers promoting the facility and its services Maintain accurate documentation of all proposals, quotes, correspondence, and contracts related to prospective sales accounts Perform sales calls and presentations to prospective customers Maintain contact with active accounts to promote repeat business and generate leads for future business Uphold ASM and the Food & Beverage Department's polices. Education and/or Experience Bachelor's Degree (BA) in Management or related field preferred Minimum 5 years' experience in a Food & Beverage management level position Food Handling and Alcohol Awareness Certifications Excellent verbal, written and interpersonal skills essential Familiarity with Food Handling and related state and federal regulations required Able to work flexible schedules, including weekends, nights, and holidays Assess situations exercising decision-making authority Strong customer service orientation Fully Bilingual - English and Spanish ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor

Responsible for the safe and smooth functioning of a facility such as a shopping mall, a cluster of a companys office buildings, a hotel, an educational institution, a convention center, or a resort, by supervising its maintenance and by regular evaluation of its condition. Facilities Manager Job Duties Keeping an area clean, safe, and in good working condition and having good supervisory skills. Responsibilities usually include: 1) Using CMMS and schedule for cleaning and maintenance of the facility. 2) Evaluate the condition of equipment or systems such as air conditioning, generators, elevators, fire pump, etc. on a regular basis. 3) Ensuring adequate lighting in all areas. 4) Make sure the buildings are safe, in accordance with applicable regulations, and that no fire or other hazards exist. 5) Maintaining precise records of the working condition of the facilitys equipment. 6) Directing responsibilities to other staff members and evaluating their performance. 7) Preparing and conducting safety training programs. 8) Implementing new technology into processes if required. 9) Suggesting and discussing areas for improvement with management. 10) Sometimes participating in interior decorative plans, such as choosing the type of carpet or glass, keeping in mind the type of maintenance that will be required for them. 11) Establishing and overseeing recycling operations where required. 12) Making building Facilities Manager Knowledge and Skills 1) Good organizational and planning skills to ensure that all areas are taken care of in a disciplined, periodic manner. 2) Knowledge of HVAC (Heating, Ventilation, and Air Conditioning), Occupational Safety and Health Administration (OSHA), Plumbing, Masonry, and in some cases Environmental Protection Agency (EPA) principles and guidelines. 3) A keen attention to detail, especially the ability to quickly spot threats to safety.

Stocking, backroom, and receiving associates work to ensure customers can find all the items they have on their shopping list. Depending on the shift you work, your job could include moving inventory in the backroom, unloading trucks, or helping customers while stocking shelves. From unloading trucks in the summer to filling ice cream in the freezer, this fast-paced job can be physically demanding. It's like being paid to go the gym!At Walmart, we offer competitive pay as well as performance-based incentive awards and other great benefits for a happier mind, body, and wallet. Health benefits include medical, vision and dental coverage. Financial benefits include 401(k), stock purchase and company-paid life insurance. Paid time off benefits include parental leave, family care leave, bereavement, jury duty, and voting. Other benefits include short-term and long-term disability, company discounts, Military Leave Pay, adoption and surrogacy expense reimbursement, and more.You will also receive PTO and/or PPTO that can be used for vacation, sick leave, holidays, or other purposes. The amount you receive depends on your job classification and length of employment. It will meet or exceed the requirements of paid sick leave laws, where applicable. For information about PTO, see ************************************ Better U is a Walmart-paid education benefit program for full-time and part-time associates in Walmart and Sam's Club facilities. Programs range from high school completion to bachelor's degrees, including English Language Learning and short-form certificates. Tuition, books, and fees are completely paid for by Walmart.Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to a specific plan or program terms. For information about benefits and eligibility, see One.Walmart.com. * The actual hourly rate will equal or exceed the required minimum wage applicable to the job location. Additional compensation includes annual or quarterly performance incentives. Additional compensation in the form of premiums may be paid in amounts ranging from $0.35 per hour to $3.00 per hour in specific circumstances. Premiums may be based on schedule, facility, season, or specific work performed. Multiple premiums may apply if applicable criteria are met.

Job Description The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Education & Experience • At least 2 years of progressive experience in a hotel or a related field. • High school diploma required. • Previous supervisory responsibility preferred. • Strong knowledge of service standards, and different service types (French, Russian, etc.). • Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours are sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

ASM Global the leader in privately managed public assembly facilities, has an excellent opening for an Assistant General Manager for the Administration at Coliseo de Puerto Rico. The Assistant General Manager is responsible for the day-to-day activities of the assigned operationally focused departments within the facility. The AGM is also responsible for reinforcing a "one team" approach with all departments and contractors within the venue. The role includes helping facilitate optimum efficiency by maximizing revenue, ensuring budget expenses are monitored appropriately and providing exceptional customer service for internal and external clients. The work is to continuously improve the reputation and high standards of the facility within the industry that lead to positive client experiences. ESSENTIAL DUTIES Include the following. Other duties may be assigned: * Improve operational efficiencies by maximizing departmental synergies through fostering a "one team" environment with all working units within the facility. * The AGM will oversee the following departments: Booking, Marketing, Finance, Food and Beverage, Box Office, Advertising, Security, Production, Operations, Parking, and related operations by performing the following duties personally or through subordinates. * Assures the coordination, implementation, and administration of specific plans and programs prescribed by General Manager, and/or corporate directives, to include but not limited to maintaining high standards of excellence in customer service, employee training and development, quality assurance, energy efficiency/sustainability, safety/emergency, information technology, asset maintenance, crowd control and crisis management procedures. * Implement facility policies and goals in accordance with the ASM Global management contract, client's objectives, and corporate policy. * Meet on a consistent basis with the assigned Department Heads for quality results and clarity of communication to review activity, budget reports, planning needs, projects, personnel, key obstacles, and reasons for celebration. * Responsible for contractor compliance within the facility ensuring adherence to established polices/procedures at the facility for contractors assigned by GM. * Build special "project teams" as needed to create quality deliverables that serve the venue the staff and the client well. * Establish and maintain effective working relationships with clients, tenants, employees, contractors, public as well as key stakeholders. * Ensure all codes, laws, ordinances, policies, procedures, risk management, safety precautions, rules, regulations, and emergency procedures are followed. * Implement process and procedures within the departments to establish "best practices" and maintain customer service standards that are designed to create a positive and professional image in-line with those of a first-class facility to generate repeat business. * Assist in the preparation of the annual budget and capital project budget for future repairs and improvements to the venue. * Respond to crowd control and/or crowd management situations in a prompt, calm, and decisive manner during crisis situations. * Be able to step in for the General Manager for meetings, presentations and in addressing client concerns as needed. * Conduct performance appraisals and disciplinary actions for staff. * Interview, hire and train staff. * Remain current on national trends in the industry and local market changes that affect the facility. Supervisory Responsibilities Directly supervises the Receptionist. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Communicate effectively with others both orally and in written form. * Experienced in successful team building focused on creative & solution focused deliverables while exhibiting a "can do" attitude. * Must have experience in project and budget management as well as software implementation and training. * Knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning. * Must work effectively under pressure and/or stringent schedule and produce accurate results. * Strong orientation towards hospitality/customer service for the meeting, convention, and entertainment industry. * Proficient in using and training others in technology to enhance the visitor experience and operational efficiency of the facility. * Bachelor's degree in Management/Business/Hospitality or related field preferred or professional equivalent. * 5 years of experience working in or with venues at a senior management level. * Experience in Windows, Power Point, Microsoft Office software required and experience with Event Management and Maintenance Management Software preferred. * Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days * Must be able to speak, read, and write Spanish and English. * Must have professional attitude and appearance Skills and Abilities * Excellent organizational, planning and problem-solving skills * Excellent communication and interpersonal skills * Ability to work with and maintain highly confidential information is required * Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment * Demonstrated knowledge of the principles and practices used in the successful management of entertainment or convention facilities of a similar description * Ability to anticipate problems and implement immediate corrective action * Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the entertainment industry * Considerable knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning * Considerable knowledge of safety regulations and other federal, state or local laws and regulations * Strong orientation towards hospitality/customer service for the meeting, convention and entertainment industry * Basic knowledge of facility operating standards, building maintenance, custodial, personnel and office management * Effective supervisory skills. Ability to deal effectively with human resource and personnel problems; to deal constructively with conflict; to motivate, provide counsel and execute applicable solutions * Ability to manage a facility of same size and type * Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) work days and extended numbers of days * Must be able to speak, read, and write Spanish and English. * Must have professional attitude and appearance Computer Skills * To perform this job successfully, an individual should be proficient in Microsoft Office Certificates, Licenses, Registrations No license required Note ASM reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. ASM may require an employee to perform duties outside his/her normal description. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

This job posting is for employment with an independently owned and operated franchisee. As a Restaurant Manager, you will never be bored. You will be responsible for making sure the restaurant runs smoothly. Responsibilities May Include: Ensuring that the restaurant is fully and appropriately staffed at all times. Maintaining operational excellence so our restaurant is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are followed. Creating a restaurant atmosphere that both patrons and employees enjoy. Minimum : Maximum : Additional Information : This job posting is for a position at an establishment owned and operated by an independent franchisee. This means the independent franchisee is alone responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. The Franchisor will not receive a copy of any application you submit for this job posting and will have no control over whether you receive an interview and/or are ultimately hired, does not control and is not responsible for the employment policies and practices of independent franchisees, and does not employ independent franchisees' employees. If you are hired for this job posting, the independent franchisee will be your employer. This job posting contains some general information about what it is like to work in this position but is not a complete job description. People who work in this position perform many different tasks every day, and this posting may not list all the job's essential functions. Our brands are committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law.

About Moncayo Moncayo is a premier destination in Puerto Rico that blends a world-class golf course, luxury hotel, exclusive residences, and unique amenities. Our vision is to create a community where excellence, service, and nature converge. We pride ourselves on offering exceptional experiences to our guests and residents through teamwork, professionalism, and attention to detail. At Moncayo, our employees embody pride, ownership, and accountability every day, ensuring that every guest experience reflects our culture of luxury and well-being. Main Responsibilities - Direct and oversee all food and beverage operations across restaurants, bars, banquets, and special events, ensuring consistent high-quality service aligned with Moncayo's luxury brand. - Develop and implement service standards and operating procedures to guarantee excellence in all F&B outlets. - Partner with the Executive Chef and culinary team to design menus, set pricing strategies, and create seasonal and special event offerings. - Manage the department's P&L, including revenue generation, cost control, inventory management, and budget forecasting. - Recruit, train, and mentor a high-performing F&B team, promoting a culture of exceptional service and professional development. - Ensure compliance with all health, safety, and food sanitation regulations. - Coordinate with the marketing team to promote dining experiences, events, and special offerings. - Engage with guests to ensure satisfaction, address feedback, and enhance the overall dining experience. - Oversee vendor relationships and procurement to maintain premium quality standards and negotiate favorable terms. - Monitor industry trends and introduce innovative concepts to keep Moncayo's F&B offerings fresh and competitive. Requirements and Skills - Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. - 5+ years of progressive leadership experience in food and beverage operations, with at least 2 years in a managerial role in a luxury resort, club, or fine-dining environment. - Proven track record of managing budgets, financial analysis, and cost control while maintaining exceptional service standards. - Strong leadership, team-building, and people management skills. - Excellent interpersonal and communication skills; bilingual in English and Spanish strongly preferred. - Deep understanding of current culinary, beverage, and hospitality trends. - Ability to thrive in a fast-paced, guest-focused environment and adapt to evolving needs. Working Conditions - Fast-paced, guest-facing environment with multiple dining outlets and event spaces. - Flexible schedule required, including evenings, weekends, and holidays, to oversee peak operations and special events. - Regular collaboration with culinary, operations, marketing, and finance teams. Compensation & Benefits - Competitive salary with executive-level benefits. - Performance-based incentives tied to revenue and guest satisfaction metrics. - Opportunities for professional growth and participation in a high-end luxury hospitality environment.

**Additional Information** Relocation assistance provided. Bonus eligible. Work visa sponsorship available. **Job Number** 25157779 **Job Category** Food and Beverage & Culinary **Location** Dorado Beach a Ritz-Carlton Reserve, 100 Dorado Beach Drive, Dorado, Puerto Rico, United States, 00646VIEW ON MAP (*************************************************************************************************************************************************************************** **Schedule** Full Time **Located Remotely?** N **Position Type** Management **JOB SUMMARY** Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. **CANDIDATE PROFILE** **Education and Experience** - H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR - 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. **CORE WORK ACTIVITIES** **Taking an Entrepreneurial Approach to Driving the Restaurant Business** - Understands financial opportunities by surveying restaurant demand. - Partners with key individuals in the local community to assess opportunities. - Identifies and analyzes competitors. - Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action. - Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues. **Leading Significant Marketing/Public Relations/Media Activities** - Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable. - Supports on-site/off-site public relations opportunities to promote the restaurant. - Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies. - Serves as the primary point of contact for restaurant events. - Participates in local networking activities, which are often off-property, in support of the restaurant. **Managing Day-to-Day Restaurant Operations** - Supervises and manages employees. - Understands employee positions well enough to perform duties in employees' absence. - Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. - Conducts daily "taste panels" to educate, drive sales and create sales goals. - Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc. - Monitors compliance with all applicable laws and regulations. - Monitors adherence to liquor control policies and procedures. - Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear. - Monitors alcohol beverage service for compliance with local laws. - Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards. - Assists servers and hosts on the floor during meal periods and high demand times. - Advocates sound financial/business decision making. - Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis. - Recognizes good quality products and presentations. - Supervises daily shift operations in absence of Assistant Restaurant Manager. - Oversees the financial aspects of the department including purchasing and payment of invoices. **Fostering an Environment that Creates Exciting and Memorable Guest Experiences** - Provides services that are above and beyond for customer satisfaction and retention. - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. - Empowers employees to provide excellent customer service. - Acts as the guest service role model for the restaurants.. - Addresses guest problems and complaints. - Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. - Verifies corrective action is taken to continuously improve service results. - Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). - Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. **Managing and Conducting Human Resource and Talent Management Activities** - Actively participates in the hiring process to identify the right talent to support the outlet's concept. - Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. - Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. - Facilitates the fair and equal treatment of employees. - Strives to improve employee retention. - Monitors employee attendance of on-going training to understand guest expectations. - Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. - Strives to improve service performance. - Encourages recognition of employees across areas of responsibility. - Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team. - Establishes guidelines so employees understand expectations and the work. - Utilizes interpersonal and communication skills to lead, influence, and encourage others. - Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model. - Encourages and builds mutual trust, respect, and cooperation among team members. - Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. - Develops specific goals and plans to prioritize, organize, and accomplish own work. - Monitors and maintains the productivity level of employees. - Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. - Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives. - Provides work-related training, supervising, follow-up and hands-on management. **Additional Responsibilities** - Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices. - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. - Analyzes information and evaluates results to choose the best solution and solve problems. _At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Schedules, and trains all banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, and buffet and parade types of service. Monitor staff performance. Defines performance requirements and develops action plans for achievement of goals. Supervises the set-up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspects function rooms and equipment prior to functions for cleanliness, proper inventory, and set up. Verbally communicates, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards. Supervises set up, clean-up of function room and proper breakdown and storage of equipment including linens, tables, props and other equipment. Post Banquet Checks, Tip Reports, covers and Recaps for the day Verifies appropriate Linens and supplies stocks are available. Conduct Inventories. Separates, posts, and distributes event order sheets. Assist servers with the execution of events according to the event order and Hilton quality standards. Provide support to the Food & Beverage Operation of the Hotel. Requirements: High School diploma or equivalent Supervisory experience Fully bilingual Full availability

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. The Condado Vanderbilt is the standard of excellence and luxury resort hotels in San Juan and The Caribbean. Originally built in 1919 and restored to its distinguished grandeur, offers unsurpassed cuisine, exquisite rooms and suites, and highly personalized service. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities The Bar Manager oversees all operations and monitors compliance with all F&B policies, standards, and procedures. Operates all department equipment as necessary and reports malfunction. Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met. Develops events with specific goals and plans to prioritize, organize, and accomplish work. Monitors and maintains the productivity level of employees. Verifies that all team members/supervisors understand the brand specific philosophy. Maintains the operating budget and verifies that standards are followed. Assists supervisors in understanding team members' ever-changing needs and expectations, and how to exceed them. Coordinates cleaning programs in all F&B areas (e.g., General clean), identifying trends and making recommendations for improvements. Establishes and maintains open, collaborative relationships with employees. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, and passion for providing service. Demonstrates knowledge of the brand specific service culture. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, monitors quality, and standards and meets the expectations of the customers daily. Takes proactive approaches when dealing with guest and employee concerns. Responds in a timely manner to customer service department requests. Negotiate contracts and manage vendor relationships to optimize cost and quality. Recruit, hire, and train F&B staff, including servers, bartenders, and support personnel. Provide ongoing coaching and performance feedback to ensure service excellence. Analyze sales trends and identify opportunities for revenue growth and cost savings. Ensure compliance with food safety regulations and health code standards. Creates new Bar menu according to cost with new trends and techniques. Proficiency in reservations systems and booking logistics. Ensure that proper security procedures are in place to protect employees, customers and company assets. Investigate and resolve complaints concerning food quality and service. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager. Develop and maintain positive working relationships with others, support the team to reach common goals, listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information. Perform other duties as assigned by the manager. Qualifications Hospitality oriented. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proven experience in food and beverage management, with a minimum of 3 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent communication and problem-solving abilities. Knowledge in industry trends, techniques on beverages. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Flexibility to work various shifts, including weekends and holidays. Fully Bilingual (English/Spanish) Benefits 401(k) 401(k) Matching Health Insurance Vision Insurance Dental Insurance Paid Holidays The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Education & Experience • At least 2 years of progressive experience in a hotel or a related field. • High school diploma required. • Previous supervisory responsibility preferred. • Strong knowledge of service standards, and different service types (French, Russian, etc.). • Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours are sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Job Description … We are a working-class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants every day. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: The Assistant General Manager (AGM) is responsible for supporting the General Manager (GM) in all aspects of restaurant operations to ensure a high standard of customer service, efficient and profitable business performance, and a positive work environment for all employees. The AGM will oversee daily operations, manage staff, and ensure compliance with health and safety regulations. Key Responsibilities Operational Management: Supports the GM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. Ensure high standards of food quality and service. Ensures buildings, equipment, furniture, and fixtures are in good repair, clean, and regularly maintained. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant. Financial Management: Assists in managing the restaurant's labor, cost of goods, and overall budget. Making the required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience. Monitor financial performance, including sales, expenses, and profitability. Assists with the inventory, purchasing, receiving, and storage of Company specified products. Assists in providing an ability to drive sales through community engagement - become a presence in the community. Prepare regular reports on financial performance for the Operations Leadership Team and Restaurant Support Center. Staff Management: Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant's secondary point of contact for staff selection, training, development, and motivating team members for operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met. Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Set the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolve staff conflicts and handle disciplinary actions as needed. Customer Service: Ensure exceptional customer service and address guest complaints or concerns. Monitors guest feedback and supports the GM to implement improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). Maintain a positive and welcoming atmosphere for guests. Marketing and Promotion: Work with the GM and Marketing Team to develop and implement marketing strategies to attract and retain guests. Execute companywide promotional events and special offers. Compliance and Regulations: Ensure compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implement and enforce company policies and procedures. Ensures building, equipment, furniture, and fixtures are properly repaired, cleaned, and maintained regularly. Requirements & Prior Experience: Minimum of years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, restaurant manager, etc.) in a high-volume full-service restaurant concept. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service. Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Equal Opportunity Employer

ASM Global the leader in privately managed public assembly facilities, has an excellent opening for an Assistant General Manager for the Administration at Coliseo de Puerto Rico. The Assistant General Manager is responsible for the day-to-day activities of the assigned operationally focused departments within the facility. The AGM is also responsible for reinforcing a "one team" approach with all departments and contractors within the venue. The role includes helping facilitate optimum efficiency by maximizing revenue, ensuring budget expenses are monitored appropriately and providing exceptional customer service for internal and external clients. The work is to continuously improve the reputation and high standards of the facility within the industry that lead to positive client experiences. ESSENTIAL DUTIES Include the following. Other duties may be assigned: Improve operational efficiencies by maximizing departmental synergies through fostering a "one team" environment with all working units within the facility. The AGM will oversee the following departments: Booking, Marketing, Finance, Food and Beverage, Box Office, Advertising, Security, Production, Operations, Parking, and related operations by performing the following duties personally or through subordinates. Assures the coordination, implementation, and administration of specific plans and programs prescribed by General Manager, and/or corporate directives, to include but not limited to maintaining high standards of excellence in customer service, employee training and development, quality assurance, energy efficiency/sustainability, safety/emergency, information technology, asset maintenance, crowd control and crisis management procedures. Implement facility policies and goals in accordance with the ASM Global management contract, client's objectives, and corporate policy. Meet on a consistent basis with the assigned Department Heads for quality results and clarity of communication to review activity, budget reports, planning needs, projects, personnel, key obstacles, and reasons for celebration. Responsible for contractor compliance within the facility ensuring adherence to established polices/procedures at the facility for contractors assigned by GM. Build special "project teams" as needed to create quality deliverables that serve the venue the staff and the client well. Establish and maintain effective working relationships with clients, tenants, employees, contractors, public as well as key stakeholders. Ensure all codes, laws, ordinances, policies, procedures, risk management, safety precautions, rules, regulations, and emergency procedures are followed. Implement process and procedures within the departments to establish "best practices" and maintain customer service standards that are designed to create a positive and professional image in-line with those of a first-class facility to generate repeat business. Assist in the preparation of the annual budget and capital project budget for future repairs and improvements to the venue. Respond to crowd control and/or crowd management situations in a prompt, calm, and decisive manner during crisis situations. Be able to step in for the General Manager for meetings, presentations and in addressing client concerns as needed. Conduct performance appraisals and disciplinary actions for staff. Interview, hire and train staff. Remain current on national trends in the industry and local market changes that affect the facility. Supervisory Responsibilities Directly supervises the Receptionist. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Communicate effectively with others both orally and in written form. Experienced in successful team building focused on creative & solution focused deliverables while exhibiting a "can do" attitude. Must have experience in project and budget management as well as software implementation and training. Knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning. Must work effectively under pressure and/or stringent schedule and produce accurate results. Strong orientation towards hospitality/customer service for the meeting, convention, and entertainment industry. Proficient in using and training others in technology to enhance the visitor experience and operational efficiency of the facility. Bachelor's degree in Management/Business/Hospitality or related field preferred or professional equivalent. 5 years of experience working in or with venues at a senior management level. Experience in Windows, Power Point, Microsoft Office software required and experience with Event Management and Maintenance Management Software preferred. Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days Must be able to speak, read, and write Spanish and English. Must have professional attitude and appearance Skills and Abilities Excellent organizational, planning and problem-solving skills Excellent communication and interpersonal skills Ability to work with and maintain highly confidential information is required Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment Demonstrated knowledge of the principles and practices used in the successful management of entertainment or convention facilities of a similar description Ability to anticipate problems and implement immediate corrective action Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the entertainment industry Considerable knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning Considerable knowledge of safety regulations and other federal, state or local laws and regulations Strong orientation towards hospitality/customer service for the meeting, convention and entertainment industry Basic knowledge of facility operating standards, building maintenance, custodial, personnel and office management Effective supervisory skills. Ability to deal effectively with human resource and personnel problems; to deal constructively with conflict; to motivate, provide counsel and execute applicable solutions Ability to manage a facility of same size and type Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) work days and extended numbers of days Must be able to speak, read, and write Spanish and English. Must have professional attitude and appearance Computer Skills To perform this job successfully, an individual should be proficient in Microsoft Office Certificates, Licenses, Registrations No license required Note ASM reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. ASM may require an employee to perform duties outside his/her normal description. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.