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Assistant Manager - Big Buns Shirlington at Thompson Hospitality Corporation in Arlington, Virginia

Posted in Science 30+ days ago.

Type: Full-Time





Job Description:




Who We Are:


It started with a road trip.


While traveling cross-country in 2002, Craig Carey couldn’t help but notice that every town he visited had a “best burger.” In fact, the regional differences of each burger he had experienced during his trip made him wonder, why was there no restaurant that served more than one style of burger? This simple question became the beginning of our journey.


Our first location.


In 2005, Craig teamed up with Tom Racosky, an experienced Chef from Houston’s (now Hillstone), and together they started to mold their vision for Big Buns Damn Good Burgers, a modern “burger joint” with a rotating selection of delicious burgers and craft beer that felt more like a backyard party than a restaurant.


In June of 2007, Big Buns opened its first location in Ballston, Arlington and over the years became a neighborhood fixture. Nearly a decade later, Craig and the growing team spoke about the original vision for Big Buns and began to wonder, what would the restaurant look like today if they could do it all over again? 


A decade later.


This simple question inspired a new look and two more Big Buns locations at the Village at Shirlington (2018) and Wiehle-Reston Metro Plaza (2021). The new restaurants were filled with bright colors, murals and bold sound. Dining rooms and patios came standard with communal tables and beer garden vibes. Newly added beer taps and frozen slushie machines fueled the party-like atmosphere. While some things changed, other things remained the exact same, like the commitment to their founding mission — to serve the world's most delicious + innovative burgers while sharing the idea of an inclusive backyard party with our amazing guests.


Our real secret sauce.


People often want to know the reasons why we've been successful over the years. More often than not, our answer is pretty disappointing because we have no secrets, just a set of core beliefs that have helped guide us.


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



  • Purpose

    • Give back to our communities

    • Celebrate diversity



  • People

    • Do the right thing

    • Treat people the way you want to be treated

    • Always do your best

    • Be accountable for our actions



  • Performance

    • Serve the highest quality food

    • Provide world-class service

    • Maintain flexibility to better serve our clients




Competitive Benefits:



  • Health/Dental/Vision

  • Paid Time Off

  • 401(k), matched up to 4%

  • Short and Long Term Disability

  • Tuition Reimbursement

  • Employee Referral Program

  • Pet Insurance

  •  Discounts: Hotels, Travel, Tickets


 


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


 





Basic Skills




  • Good interpersonal skills. Can communicate with staff effectively. Leads by example.




  • Good grasp of 4-walls marketing plans.




  • Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.




  • Customer –driven. The customer is the beginning and end of every discussion and decision.




  • Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.




  • Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems, and knows when to ask for help.




  • Knows the importance of timeliness and follow up. Manages their time accordingly.




  • Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.




  • Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours.





    Technical Skills





  • Conducting inspections of products, services, or processes to evaluate quality or performance.




  • Controlling operations of equipment or systems.




  • Knows how to work in Excel, Word, and PowerPoint.




  • Knows food costing, writing recipes, quality assurance compliance.





    Resource Management Skills




 




  • Motivating, developing, and directing people as they work, identifying the best people for the job.




  • Knows how to counsel staff positively, give goals, and hold self and others accountable.




  • Managing one's own time and the time of others.




  • Understands process management.




  • Determining how money will be spent to get the work done, and accounting for these expenditures.





    Task





  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.




  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.




  • Count money and make bank deposits.




  • Investigate and resolve complaints regarding food quality, service, or accommodations.




  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.




  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.




  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.




  • Maintain food and equipment inventories, and keep inventory records.




  • Schedule staff hours and assign duties.




  • Establish standards for personnel performance and customer service.




  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.




  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.




  • Keep records required by government agencies regarding sanitation or food subsidies.




  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.




  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities





    Technology






  • Point of sale POS software




  • Inventory management software




    • Food Management Information System software



    • Inventory management software




  • Accounting software





    • Basic accounting skills




    • Understands standard Income Statements (P&L)





  • Calendar and scheduling software





    • Outlook





  • Word processing software





    • Microsoft Word





  • Electronic mail software





    • Microsoft Outlook





  • Office suite software





    • Microsoft Office software





  • Spreadsheet software





    • Microsoft Excel



Thompson Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.


This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

FOOD AND BEVERAGE





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