Assistant General Manager - Mountain View

The Whole Cart - Mountain View, CA2.8

Full-time
ASSISTANT GENERAL MANAGER
Mountain View, CA

ABOUT OFF THE GRID:
Building on Off the Grid’s expertise in the mobile food services space, Off the Grid at Work is redefining corporate dining through the innovative use of mobile food infrastructure and technology, delivering premier employee dining solutions that are flavor-driven, endlessly scalable and geographically flexible.

Offering daily rotating fare from more than 25 unique mobile culinary concepts as well as custom interior services, stationary kiosks and carts, the Off the Grid culinary team provides an uncompromising standard of food quality and service and is proud to feature ethically-sourced ingredients from local farms, fisheries and ranches.

JOB SUMMARY:
The Assistant General Manager is responsible for managing the daily operations a team of mobile food concepts. Responsibilities include, but are not limited to, production planning and execution, quality and safety controls, day-to-day operations, budgeting, cost controls, purchasing, inventory, hiring and management of staff. In addition, they oversee the inventory of food and supplies to ensure a smooth and successful service. They strive to ensure that the client and guests are provided with an outstanding dining experience. This role will also require proactive assessment of opportunities and weaknesses of the truck staff and operations in order to exceed customer satisfaction.

These operations will likely occur over a broad geographic area, and as a result will require travel between locations and communication with onsite staff to ensure tasks are being performed adequately.

JOB RESPONSIBILITIES: The following reflects essential functions for this position. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
Direct management of a team of mobile food concepts and up to 20 personnel:
Train and mentor all team members
Conducts bi-weekly 1-on-1 meetings with Truck Supervisors
Writes and delivers performance reviews and give active daily feedback to team members
Oversee facility and manages truck yard

General management of entire truck fleet and team:
Troubleshooting, reporting and repair of truck and kitchen systems
Coaching, counseling, training and discipline of teams members
Interviewing, assessing and hiring new staff members
Planning and conducting a weekly Truck Supervisor meeting
Managing the flow of the truck yard
Maintain frequent communication between remote locations

Quality Assurance:
Maintains all local health department standards
Enforces all company policies
Conducts food quality checks to ensure food is being prepared to OTG's standards
Conducts audits of food trucks to ensure compliance with standard practices
Follows all requirements of OTG HACCP policy

Use of The Whole Cart’s systems:
Oversee inventory rotation and management for all concepts
Develop daily gameplan to communicate service location, truck concept, staff scheduling of team members, supervisors and/or drivers with additional operational needs
Adjust daily gameplan due to operational or staffing changes as needed
Use of monitoring of fleet maintenance and inspections platform

Ambassador for The Whole Cart:
Set-up and break-down of service locations
Promoting company culture and fostering a positive work environment
Driving productivity in a positive manor
Treating employees as our internal guests

Training:
Leads bi-weekly training of entire staff on topics from food safety to hospitality at huddles
Work closely with truck teams to capture opportunities for in the moment training

Administrative:
Schedules all truck staff
Manages timesheets and payroll
Inputs and manages service numbers, waste reporting and sales optimization
All other duties and projects as assigned

JOB 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.

Education and Experience:
Minimum of 2 years as a Manager or Sous Chef in a full-service restaurant, catering, food truck or similar
College degree preferred, or equivalent work history/experience. Bachelor’s degree in hotel/restaurant/hospitality management desirable
Knowledge of multiple cuisines, and thorough knowledge of multiple cooking techniques
Experience in successfully managing, motivating and developing a culinary / kitchen team of 10+ people
Proficient in the following dimensions of food operations: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping and preparation of reports
Must possess or be able to obtain a California Food Handler’s Card before starting employment. ServSafe Manager certification required within 30-days of date of hire
Must possess a current California Driver’s License and acceptable driving record per insurance company

Kitchen Management:
Thorough knowledge of all cooking techniques
Strong working knowledge of professional cooking terminology, techniques and meal preparation procedures (e.g.: portion control, scheduling, budgets)
Knowledge of special diets, especially vegetarian and vegan
Knowledge of commercial kitchen operations, equipment use and workflow
Knowledge and ability to train and enforce food sanitation and safety requirements and policies
Keen ability to work quickly/efficiently, coordinating and leading all cooking and preparation efforts to produce exemplary products in a timely manner
Ability to anticipate and solve practical problems, and deal with a variety of challenging variables in a fast paced environment with focus, leadership and a calm demeanor
Ability to lead, manage and develop a cohesive, top-performing and engaged team
Possesses good judgment and attitude, with an excellent work ethic
Ability to act with patience, tact and courtesy in dealing with staff, management, vendors, and guests at all times
Able to work 50-60 hours in a work week, as needed

Skills and Abilities:
Ability to understand and carry out details written and/or verbal instructions independently
Strong work ethic and integrity
Good interpersonal skills and willingness to work as part of a team
Ability to use box cutters
Ability to use commercial dishwashing and other kitchen equipment

Language and Communication
Possesses strong interpersonal skills applicable for teaching, coaching, encouraging, negotiating, clarifying and collaborating
Pleasant, polite manner and possesses good personal hygiene
Possesses and demonstrates self-discipline, initiative, strong leadership ability and outgoing personality
Demonstrates management/supervisor experience to motivate employees to work as a team to ensure that food and service meet appropriate standards
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
Speaks, reads, writes, and understands English, the primary language used in the workplace; ability to speak Spanish, a plus
Has excellent verbal and written communication skills and can succinctly and effectively communicate to all levels in the internal organization and the general public
Able to present / represent oneself and the business to guests, the community and the media in an engaging and professional manner

Computer, Technical/Mathematical
Experience using Mac, iPad, iPhone and other Apple products
Possesses intermediate computer skills in Microsoft Excel, Word, Outlook and Google Docs
Adept at utilizing basic office equipment: phones, computers (Mac preferred), fax machines, copiers, etc.
Ability to accurately calculate estimate inventory, purchasing, recipe ingredient adjustments, staffing hours, etc.

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 frequently required to:
Reach overhead and below the knees, including bending, twisting, pulling, and stooping
Move, lift, carry, push, pull, and place objects weighing more than or equal to 40 pounds without assistance
Talk or hear during face-to-face communications in a noisy commercial kitchen work area
Utilize specific vision abilities for viewing work related processes and materials handling
Stand for prolonged periods using hot stove/oven, cooking utensils including sharp knives and industrial kitchen equipment
Some exposure to smoke, steam, high temperatures and humidity
Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
Bend and stoop to grasp objects and climb ladders
Bend and twist neck and waist, reach above and below shoulders and squat
Occasionally required to team lift heavy objects (40+ pounds)
Push and pull carts weighing up to 100 pounds