Team Fresquez is a family owned and operated business that operates over 20 restaurants in New Mexico, Texas, and Colorado.  We seek to give back and reinvest into the communities where we are present, fulfilling a simple passion to serve all those that we come in touch with.

We value our team, our customers and our community while committing to providing growth opportunities from within.  We are looking for friendly, hardworking team members who have a passion to serve and are ready to rise to the next level of excellence. Our restaurants are very busy therefore, being on time, responsible, dependable, and respectful of others is a must!

Why Join Our Team? 

• $300 Referral Bonus

• Full or Part Time Available

• Flexible Scheduling

• Medical, Dental and Vision

• 401(K)

• Tuition Reimbursement

• Competitive Pay

• Meal Discounts

• We promote within

   

Summary/Objective: “At Fresquez Companies, we empower the lives of people by providing authentic, impactful and exceptional experiences (one guest at a time).”  

Our Assistant Manager will support and ensure the restaurant operates within Fresquez guidelines. The AM assists the GM with overseeing and managing the operations of a single or multi-unit restaurant. This includes assisting with managing the operations, and building, coaching, developing, and mentoring staff. An AGM must be able to perform all job functions of each crew position, including customer service, product preparation, cash accountability, achieve sales and labor goals.  

Essential Functions:  

• Maximizes profitability by ensuring portion control, monitoring accuracy of charges. 

• Executes a leadership role model while consistently exhibiting Fresquez Vision, Mission, Values, and Goals. 

• Assists in accomplishing restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning and reviewing compensation actions, enforcing policies and procedures. 

• Assists in achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; resolving problems; completing inventory and audits.   

• Estimates food costs and profits; adjusts menus as needed.  

• Controls costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.   

• Obtains ServSafe certification, as an AGM.  Ensure that the restaurant is in compliance with FDA food code.     

• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues.  

• Encourages a multi-functional and collaborative approach.  

• Develops, implements and maintains product specification and recipe books, to ensure product consistency across all restaurant concepts.  

• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.  

• Performs other incidental and related duties as required and assigned. 

General Requirements: 

• Minimum of 2 years of progressive leadership experience in the restaurant/hospitality sector, with a focus on restaurant operations.  

• Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership).  

• Strong written, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization. 

• Strong problem-solving skills and the ability to partner with others to achieve results/resolution, an innovative and forward-thinking leader. 

• Excellent interpersonal skills with the ability to negotiate and influence.  

• Proven experience leading cross-functional teams to develop new business, training, and operational efficiency solutions.  

• Ability to handle high stress situations, ambiguity, and changing priorities.  

• Proficient Word, Excel, PowerPoint and internet skills. 

• Licensed to operate an automobile without hours of operations restrictions.  

• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling.  

• Must be able to work with Fresquez menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products). 

• Assists with schedule to ensure operational flow. 

• Ability to coach and motivate others to achieve departmental, and company goals. 

• Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions.  

• Places a value on diversity and shows respect for and openness to others’ backgrounds and ideas.  

• Proven experience leading cross-functional teams to develop new business, training, and operational efficiency solutions.  

• Professional behavior that contributes to creating an environment of respect and professionalism. 

• Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion.  

• Ability to work at a fast pace in an effective manner. 

• Effective and friendly interpersonal communication and interpersonal skills with internal and external customers. 

• Excellent computer skills to include Outlook, Word, Excel, Publisher, PowerPoint, Social Media, Internet Research, 10-key, and willingness and ability to learn new systems. 

• Prepare special reports/assist on special projects as needed or requested. 

Qualifications

Qualifications: 

• Ability to lead though influence in a collaborative environment. 

• Demonstrates experience partnering with clients on solving business/operational issues.  

• Establish communication abilities at multiple levels of the organization.  

• Demonstrates organization skills leading to the ability to successfully manage multiple priorities in a dynamic environment.

Other Skills: 

Organization/Prioritization, Time Management, Data Entry Skills, General Math Skills, Analyzing Information, Attention to Detail, Thoroughness, Reporting/Researching Results, Verbal and Written Communication Proficiency, Ethical Conduct, High Integrity, Confidentiality, Personal Responsibility, Accountability, Initiative, Accuracy, Follow Up/Through Skills, Dependability, Problem-Solving Skills, Positive Attitude, Teamwork Oriented, Self-Motivated, Independent Judgement and Professional Appearance 

Work Environment: 

This job operates in a fast-paced restaurant setting and is frequently subjected to heat, steam, fire, and noise. This role routinely uses standard restaurant equipment such as: ovens, cook tops, griddles, deep-fat fryers, grills, microwaves, sharp tools/slicers, as well as other equipment as necessary.  

Physical or Environmental Demands: 

The physical demands described here are representative of those that that must be met by an employee to successfully perform the essential functions of the job. This position requires constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs. The noise level in the work environment is usually moderate to high. 

Position Type and Expected Hours of Work: 

This is an exempt-level position. Scheduled hours vary by restaurant needs, including necessary adjustments made during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday 5am-10pm or later (varying shifts). Other days/hours and holidays required as needed or assigned. 

Work Authorization/Security Clearance: 

• Satisfactory completion of a pre-employment drug screening. 

• Satisfactory completion of a criminal background check. 

• Satisfactory completion of a background check in accordance with the Transportation Security Administration (TSA). 

Language Ability: 

Ability to read, analyze, interpret general business rules and technical procedures. Ability to clearly and effectively communicate information and respond to questions from management and team members. 

Other (Secondary) Responsibilities: 

Assist with other restaurant functions including other assigned duties as needed. This may include prep-cook, cook, dishwashing, maintenance, bartending, serving, and cleanliness of equipment and facility. Must be able to fulfill all roles within the restaurant(s) as necessary. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. 

EOE Statement: 

Fresquez, Inc., Fresquez Concessions, Inc., NM Restaurant Investors Inc. DBA Village Inn, and LF Operations, LLC is an equal opportunity employer. It is our policy not to discriminate against any Employee or Applicant. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, status as a protected veteran, among other things, or status as a qualified individual with a disability. The policy of nondiscrimination in employment includes but is not limited to: recruitment, hiring, placement, promotion, transfer, employment advertising or solicitations, compensation, layoff or termination of employment.