Full Time US ACW Management Chicago Kitchen, Brookfield, IL, US
Salary Range: 48000.00 To 52000.00 (USD) Annually
WE OFFER GENEROUS BENEFITS (MEDICAL, DENTAL, VISION, LIFE, SHORT-TERM, LONG-TERM DISABILITY), EXCELLENT PAID TIME OFF PLAN, 401K MATCH, BONUSES AND MORE! Job Purpose: The Assistant General Manager (AGM) is responsible for the supporting direction and delegation of duties, direction and performance results between the directives of the General Manager (GM) and the operations team. The AGM facilitates and in a hands-on manner, directs and coordinates the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her GM. The AGM conducts these duties and initiatives in a manner that’s aligned and compliant with company policy and procedures, and verifies his markets qualitative and financial P&L performance and scheduled profitability. The AGM will drive all performance and efficiency standards within the market and assist the GM in achieving the company’s mission and operational goals. The AGM will also be directly accountable for outstanding customer service and client loyalty performance standards. The AGM will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, service, and employee/customer relations. Additional responsibilities assigned as needed by the General Manager of the facility.
Responsibilities and Associated Duties: Under the direction of the General Manager, the Assistant General Manager will be responsible for managing the work performance of the team while supporting global business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of performance standards, product specifications, accuracy, training and upholding the culinary expertise required in all kitchens. The AGM will support the GM’s requirement to consistently deliver incredible guest experiences to every client within the Air Culinaire system.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. At all times the employee is to conduct him or herself in the utmost professional manner whether they are dealing with internal or external customers.
Measures of Success: -Sales & Service Goals- success will be measured using the “S&S Goals”, which are established annually, just prior to the new Fiscal Year starting which include: -Recruit new Catering Revenue Streams and Aviation Catering Clients – New Sales & Service Opportunities -Specific Job Responsibility Performance through communication, collaboration and attendance of all required meetings, training sessions and succession planning initiatives -Stellar Guest-Customer Service & Achieving Monthly Reports & Operational Success in Minimum Standard Performance ratings -Integrity & Accountability in Service, Communication, Client Relations & Revenue Generation Performance Metrics -Entrepreneurial Spirit -Teamwork Commitment
Knowledge, Experience and Skill Requirements: •Responsible for supporting GM’s operational directives – kitchen accuracy, office, personnel, local clients, facility, capital assets, government compliance and Corporate requirements •Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. •Responsible to support GM in operational execution of all culinary events, including Regional menu coordination, assists in staff training and approving payroll records •Supports GM in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork •Responsible for supporting GM in maximizing the kitchen’s financial performance in accordance with all established corporate guidelines and budgets •Responsible to manage kitchen adherence to execute corporate guidelines in maintaining operations, food safety & quality, customer satisfaction and timely delivery •Assists GM in recording and reporting inventory, and all local purchasing and receiving •Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services •Supports GM in Investigating and resolving food and service related complaints •Manages the health and safety regulations standards required in their market •Assists GM in implementing and enforcing Corporate policies and procedures •Supports GM in Sales & Marketing initiatives as directed by the Company •Supports GM in maintaining client relationships with the local client base •Directly manages and enforces Air Culinaire’s Standard Operating Procedure (SOP) as the primary operations document during the course of business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as, provides internal communication/reporting timelines and methods •Report timesheets for GM, for all personnel as needed for payroll purposes. •Supports GM’s requirement to submit company & personal expense reports weekly per Air Culinaire’s personnel handbook •Manages and audits monthly vehicle maintenance log containing repair details and associated cost •Supports GM’s accurate reporting of accounts payable weekly and review accounts payable reports for accuracy •Supports GM to conduct monthly inventory for kitchen & locker product •Supports GM in supervising local Air Culinaire employees in strict compliance to the most recent Air Chef Employee Handbook and in a manner consistent with Air Culinaire’s established goals and objectives. •Perform other duties as assigned by General Manager
REQUIREMENTS Bachelor’s degree in business and culinary arts and/or equivalent successful work related Executive Chef or hospitality management experience required. Experience in managing staff members and client relationships in a business environment and exceptional organizational skills. Excellent verbal and written communications skills. 3-5 years prior experience and knowledge of high-end food services is required. Additional background in the aviation or hospitality services industry is preferred. Demonstrated ability to create and maintain a strong team atmosphere within the operation and ensure that employees are appropriately trained, carry appropriate work loads and have required resources. Must have a base knowledge of finance and accounting principles and Department of Health Regulations. Must demonstrate ability to schedule and manage labor and food cost within a budget. The AGM must have an excellent driving record and valid driver’s license, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings. Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expensed associated with this business component.
OPERATIONAL DEMANDS The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Flexible work schedule required, including weekends and holidays and frequent travel availability a must. Candidate must be able to travel in accordance with the current Air Chef/Air Culinaire Travel Policy.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multi-lingual is preferred.
MATHMATICAL SKILLS Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals.
REASONING ABILITY Ability to apply common sense understanding to carry out instructions in written, oral, or diagram form.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.
Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
All new culinary candidates will be required to submit the following: • Background Check • Drug Test • E-Verify
*We are a promote-from-within company and top performers can achieve career goals quickly in this fast pace growth organization!
Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.PI138886942