Come join our GROWING restaurant and Catering company! The Andora Group of restaurants has 8 restaurants, with an additional two locations opening soon. We are looking for General Managers, Assistant General Managers, and Sous-Chefs who want to grow with us! AGM positions have the opportunity to FAST TRACK to a GM position for the right individual!
Our brands include Andora Restaurant, Toscana Brick Oven, Nate's Chophouse, DeeJay's BBQ Ribs & Grill, Collective Brands Catering, and our newest location, Cadence Clubhouse by Andora at North Park.
We are looking for seasoned individuals who know how to make money in the restaurant business by controlling costs and taking excellent care of our guests. IMMEDIATE OPPORTUNITIES AVAILABLE - apply today to schedule an interview.
Assistant General Manager
As the AGM you will be tasked with the daily management of the FOH staff and the dining room to ensure all of our guests get excellent service. Over 25 years we have successfully built lasting relationships with our guests. You should be able to:
- Hire, Train, Retain and Develop Servers, Bartenders, Hostesses and Bussers
- Schedule staff to provide excellent service while maintaing labor goals
- Instill a can-do culture where the guest is our primary focus
- Process daily cash outs and excel reports to our upper management and shareholders
- Lead by example, with exemplary personal and professional standards of conduct
- Think like an owner to acheive top and bottom line results for the company
The job requires 50 to 60 hours per week during peak periods. The position starts at $50-55,000/year plus a bonus paid quarterly based on results and performance.
Restaurant General Manager
As the GM you will be tasked with the daily management of the FOH staff and the HOH staff in cooperation with the Executive Chef to ensure all of our guests have an outstanding dining experience. Over 25 years we have successfully built lasting relationships with our guests by creating memorable experiences. You should be able to:
- Establish the restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
- Meet and exceed restaurant financial objectives by preparing annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
- Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands. Our BEST marketing plan is FLAWLESS EXECUTION!
- Control purchases and inventory reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; determining and implementing system improvements.
- Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with regular guests.
- Recruit, select, orient, train, assign, schedule, coach, counsel, and discipline management and hourly staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. ServSafe certification is desired; RAMP certification is required.
- Takes ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. THINK LIKE AN OWNER!
The job requires 55 to 60 hours per week, and sometimes up to 70 hours weekly during peak periods. The position starts at $60-70,000/year depending on concept and experience, plus a bonus paid quarterly based on results and performance.
Sous Chef
As the Sous Chef you will be tasked with the daily management of the HOH staff and the kitchen to ensure all of our guests get excellent food, while maintaining a clean, safe, nurturing supportive work environment. We believe happy people create happy guest experiences. You should be able to:
- Hire, Train, Retain and Develop Cooks and Dishwashers
- Schedule staff to provide excellent food quality while maintaing food and labor cost goals
- Instill a can-do culture where the guest is our primary focus
- Assist the Executive Chef in food ordering and invoice processing
- Lead by example, with exemplary personal and professional standards of conduct
- Think like an owner to acheive top and bottom line results for the company
The job requires 50 to 60 hours per week during peak periods. The position starts at $50-55,000/year plus a bonus paid quarterly based on results and performance.
Work Remotely
Job Type: Full-time
Pay: $50,000.00 - $70,000.00 per year
Benefits:
- Employee discount
- Health insurance
- Paid training
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fast casual restaurant
- Fine dining restaurant
Shift:
Weekly day range:
- Every weekend
- Monday to Friday
Education:
- High school or equivalent (Preferred)
Experience:
- Restaurant Experience: 2 years (Required)
License/Certification:
- Driver's License (Required)
Ability to Relocate:
- Pittsburgh, PA: Relocate before starting work (Required)
Work Location: In person